Creamy Paprika Cauliflower with Wild Mushrooms
Special equipment: Enameled Cast Iron 2 quart baking dish
8 tablespoons unsalted butter separated into two-4 tablespoon portions
¼ cup plain breadcrumbs
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground black pepper
One-2 pound head cauliflower, trimmed and cut into 1 inch long florets
1 tablespoon olive oil
8 ounces fresh sliced wild mushrooms
2 tablespoons olive oil
¼ cup flour
2 to 3 tablespoons Agave syrup
3 tablespoons paprika (Not smoked paprika)
3 cup low sodium vegetable broth
Preheat oven to 400°F. Butter baking dish with 4 tablespoons of the unsalted butter.
In a 12-inch skillet, melt 2 tablespoons unsalted butter over high heat. Add the breadcrumbs, thyme, a pinch of salt and a few grinds of pepper and sauté until breadcrumbs are golden and crisp. With a heat-proof silicon spatula, scrape the sautéed breadcrumbs into a small bowl and wipe out the skillet.
Melt 1 tablespoon of the butter in the same skillet until the butter begins to brown. Add half of the cauliflower and sauté until well browned. Transfer the browned cauliflower to a bowl and melt the remaining tablespoon of butter. Add the second half of the cauliflower and sauté until browned. Return the first batch of cauliflower to the pan and add the broth. Cook cauliflower until tender-crisp, then remove from heat and add 1 teaspoon freshly ground black pepper.
In the same pan, heat the tablespoon of olive oil. Add the mushrooms and cook until all the moisture they release has evaporated. Remove from pan and set aside.
Again in the same pan, heat 2 tablespoons of olive oil. Add the flour and, stirring constantly, cook until the flour mixture is golden brown, about 10 minutes.
Whisk in the Agave syrup and paprika.
Slowly add the stock over medium heat and whisk until the mixture is smooth and creamy.
Place the cauliflower and mushrooms in a large mixing bowl. Pour the sauce over the vegetables and toss gently to coat.
Spread the mixture into the buttered baking dish and sprinkle the breadcrumbs evenly over the top. Bake until golden and bubbly, about 20 to 30 minutes.