Mushroom Cauliflower Cheese Crumble Food

MUSHROOM & CAULIFLOWER CHEESE CRUMBLE

Steps:

• Bring a large pan of salted water to a boil. Break the cauliflower into small florets and cook in the boiling water for 3 minutes. Remove from the heat, drain well, and transfer to a large, shallow, ovenproof dish.
• Melt the butter in a small skillet over medium heat. Add the sliced mushrooms, stir to coat, and cook gently for 3 minutes. Remove from the heat and add to the cauliflower. Season with salt and pepper.
• Combine the bread crumbs, cheese, and herbs in a small mixing bowl, then sprinkle the crumbs over the vegetables. Dice the butter for the topping and dot it over the crumbs. Place the dish in a preheated oven, 450 degrees F, and bake for 15 minutes, or until the crumbs are golden brown and crisp (watch carefully to prevent burning). Serve from the dish.

MUSHROOM & CAULIFLOWER CHEESE CRUMBLE

Steps:

• Bring a large pan of salted water to a boil. Break the cauliflower into small florets and cook for 3 minutes. Remove from the heat, drain well, and transfer to a large, shallow ovenproof dish.
• Melt the butter in a small skillet over medium heat. Add the sliced mushrooms, stir to coat, and cook gently for 3 minutes. Remove from the heat and add to the cauliflower. Season with salt and pepper.
• Combine the breadcrumbs, cheese, and herbs in a small mixing bowl, then sprinkle the crumbs over the vegetables. Dice the butter for the topping and dot it over the crumbs. Place the dish in a preheated oven 425 degrees and bake for 15 minutes, or until the crumbs are golden brown and crisp.

CAULIFLOWER AND MUSHROOM MAC AND CHEESE

Steps:

• For the mushrooms: Heat 1 tablespoon of the oil in a large saute pan over medium heat. Add the shallots and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds.
• Increase the heat to high, add the remaining 2 tablespoons of oil and heat until it begins to shimmer. Add the mushrooms and cook until golden brown and soft, stirring occasionally, about 8 minutes. Add the wine and cook until reduced; season with salt and pepper. Set aside.
• For the mac and cheese: Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 9 minutes. Drain and rinse with cold water to stop cooking. Transfer to a large bowl.
• Put the milk into a medium saucepan and bring to a simmer over low heat.
• Heat the oil in a large ovenproof saute pan over medium heat until it begins to shimmer. Add the cauliflower, season with salt and pepper and toss to coat. Cook until slightly soft, about 5 minutes. Add 1 cup of water, cover loosely with foil and cook in the oven until soft.
• To make the bechamel, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in 4 cups of the milk and cook, whisking constantly, until thickened and the flour taste has been cooked out, about 7 minutes, adding more milk if the sauce is too thick.
• Remove the cauliflower from the oven and transfer to a blender with 1 cup of the milk and blend until smooth. Add the cauliflower puree to the bechamel and stir until combined. Slowly whisk in the fontina, Monterey Jack, asiago and Parmigiano-Reggiano until smooth, adding more hot milk if too thick. Mix in the nutmeg. Pour the sauce over the pasta, add the mushrooms and stir well to combine.
• Butter a 10-inch baking dish, transfer the pasta mixture to it and bake until bubbly and the top is lightly golden brown, about 30 minutes.
• For the breadcrumb topping: While the mac and cheese is baking, melt the butter in a large saute pan over medium heat. Add the anchovy paste and cook for 1 minute. Add the chiles and garlic and cook for 30 seconds. Add the breadcrumbs and cook until lightly toasted, about 5 minutes. Stir in the parsley and season with salt and pepper.
• Serve the mac and cheese topped with some of the breadcrumbs and a drizzle of white truffle oil. Garnish with parsley leaves.

CAULIFLOWER WITH MUSHROOM CHEESE SAUCE

Steps:

• Rinse and remove leaves from cauliflower. Place whole head in a small amount of boiling salted water. Cover and cook for 20 minutes or until just tender. Drain thoroughly. Keep warm.
• Meanwhile, cook fresh mushrooms in butter until tender. Blend in flower, salt and pepper. Add evaporated milk all at once. Cook, stirring constantly until thickened and bubble. Stir in cheese and mustard. Heat until cheese melts. Place warm cauliflower on platter. Spoon some of sauce over it. Sprinkle with parsley. Pass remaining sauce.