Duxelles-Crusted Cauliflower Casserole

Here's a recipe based on one from a fellow De La Salle alum, Chef Greg Sonnier. He owns Gabrielle restaurant.

7 tablespoons butter, divided

2 heads cauliflower

1 medium onion, diced

2 cloves garlic, minced

1/4 cup all-purpose flour

2 1/2 cups chicken stock

4 ounces cream cheese, softened

1/4 teaspoon Creole seasoning, or to taste

1/4 teaspoon smoked paprika, plus more to taste

Kosher salt and ground black pepper, to taste

1 1/2 cups freshly grated Pepper Jack cheese

Duxelles Crust (recipe follows)

Preheat oven to 375℉. Grease a 2-quart baking dish with 1 tablespoon butter.

Using your hands, break cauliflower into very small florets. Place florets in a steamer basket set over simmering water. Cover and steam until slightly tender, 5 to 7 minutes. Set aside.

In a large skillet, melt remaining butter over mediun heat. Add onion and garlic; cook until onion is translucent, 3 to 4 minutes. Sprinkle flour over onion mixture, and stir to combine; cook for about 1 minute. Stirring constantly, pour in stock; cook, stirring occasionally, until sauce begins to thicken, 5 to 7 minutes. Add cream cheese, stirring until melted. Stir in Creole seasoning, paprika,salt and pepper. Remove from heat and set aside.

Add half of cauliflower to prepared dish. Pour in half of sauce, top with have of the cheese, and sprinkle with paprika to taste. Repeat layers once. Top with Duxelles crust.

Bake until mushroom mixture is golden and casserole is bubbly around the edgess, 25 to 30 minutes. Serve hot.

Duxelles Crust

2 tablespoons butter

1/4 cup finely chopped shallots

1 clove garlic, minced

1 pound assorted mushrooms (shiitake, white button and baby portobello), trimmrd and finely chopped

3/4 teaspoon coarse salt, divided

1 tablespoon finely chopped parsley

1/4 teaspoon ground black pepper

1/2 cup bread crumbs

2 tablespoons butter, melted

In a large skillet, melt butter over medium heat. Add shallot and garlic; cook, stirring frequently, until softened, about 3 minutes. Add mushrooms and 1/4 teaspoon salt; cook, stirring occasionally, until mushrooms have softened and released their liquid, about 7 minutes. Increase heat to medium-high; cook until liquid has evaporated, about 3 minutes more. Stir in parsley, pepper, and remaining 1/2 teaspoon salt. Add bread crumbs and melted butter, stirring to combine. Let cool completely.

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