Hot Veggie Recipe

So nice to see everyone last night, and isn't the new fire station in Entiat a great facility!  Enjoyed our delicious pot luck as we discussed "Running the Books" by Avi Steinberg.  A different sort of story with moments of great prose.  The story wasn't linear - this happened, then this, then this - but moved back and forth highlighting different aspects and observations from two years of working in a prison.  As always, an interesting and thoughtful discussion.

Apparently my scalloped Portobello and cauliflower hot dish was a hit!  Actually, I found this recipe the previous Saturday at the library in a Taste of Home magazine.  For those of you so inclined, here is the recipe with my modifications (of course):

1 large head of cauliflower, broken into florets
1 lb sliced baby Portobello mushrooms - I used white mushrooms
3 T olive oil, divided
1/2 t salt
4 shallots, finely chopped
1/4 c flour
1/4 t paprika
1 1/4 c half-and-half
3/4 c shredded white cheddar cheese
1/4 c panko - I used plain breadcrumbs

Oven roast the cauliflower: Preheat oven to 400.  In a large bowl, toss cauliflower with 2 T olive oil and 1/2 t salt.  Arrange in a single layer in baking pan and roast 25-30 min or until lightly browned, stirring occasionally.  Alternate cooking method: Place 1" of water and cauliflower in stockpot and bring to a boil.  Cook, covered 7-10 min until tender.  Drain.

In saucepan, heat 1 T olive oil over medium heat.  Add mushrooms and cook 5 min.  Add shallots and cook additional 3-4 min until lightly browned.  Mix flour and paprika.  Stir in until blended: gradually stir in the half-and-half.  Cook and stir 2-3 min until thickened.

Place cauliflower in a greased baking dish; cover with the mushroom sauce.  Sprinkle with cheese, then bread crumbs.  Bake at 350, uncovered, 35-40 min or until bubbly and golden brown.