If the word “casserole” brings stomach-turning visions of gelatinous canned soup then the team from Counting House is ready to turn your heart and restore your faith with this recipe for Counting House Cauliflower Casserole. Warm, inviting and filled with tender roasted vegetables and a hint of spicy chilis, this dish elevates the casserole into something worth cheering about.
Counting House Cauliflower Casserole
Ingredients:
1 head cauliflower cut into large florets
1 pt mushrooms (quartered)
1 pt onions (thick sliced)
1 quart milk
1 pt cream
¼ cup Blonde roux
Aromatics:
Garlic
Thyme
2 shallots
Peppercorns
2 Bay leaves
2-4 Calabrian chilis
6-8 guajillo peppers
1 T Paprika
1 t Smoked Paprika
Sea Salt
Method:
Steep cream and milk together with aromatics. Thicken with blonde roux and season with salt. Blanch cauliflower in salted water.
Toss mushrooms in olive oil, salt, and Calabrian chilies. Roast in 350 degree oven until caramelized. Sweat onions in a saute pan with oil, salt and water.
Assemble veggies in half hotel pans with cauliflower on top. Top with thickened cream until barely covered, and bake until bubbly.
