Baked Cauliflower And Mushroom Casserole Recipe

About this recipe

A hearty pescatarian dinner featuring tender cauliflower and savory mushrooms in a creamy sauce, topped with golden breadcrumbs for a satisfying crunch.

Ingredients

• 400 g Cauliflower
• 125 g White Shimeji Mushroom (Anabe)
• 100 g Sambar Onion Peeled
• 100 g x 2 Milky Mist Butter Chiplet Pack
• 500 ml Amul Slim 'N' Trim Double Toned Milk
• 50 g The Select Aisle Bread Crumbs
• 500 g + 500 g Sambhojanam Singhara Flour And Kuttu Flour Combo
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 1 pc (52 g) On1Y Paprika Powder

Instructions

1. 1. Preheat the oven to 375°F (190°C) and grease a casserole dish with butter.
2. 2. Break apart 2 lb of cauliflower into florets and cook in boiling water until tender, about 8-10 minutes. Drain and arrange in the greased casserole dish.
3. 3. Wash 2 lb of mushrooms and simmer them in a pot with 1 cup of water for 30 minutes. Reserve the mushroom liquid and slice the mushrooms.
4. 4. Heat 1 tablespoon of butter in a skillet over medium heat. Add the sliced mushrooms and cook for 3 minutes, turning frequently.
5. 5. In a saucepan, melt 4 tablespoons of butter over medium heat. Add 1 finely chopped onion and cook until tender, about 5 minutes.
6. 6. Stir in 6 tablespoons of flour and cook for 1-2 minutes, stirring constantly, until smooth. Gradually add 2 1/2 cups of milk and the reserved mushroom liquid, whisking to combine.
7. 7. Season the sauce with 1/2 teaspoon of salt and 1/2 teaspoon of paprika. Add the cooked mushroom slices and stir well.
8. 8. Pour the sauce over the cauliflower in the casserole dish. In a small bowl, mix 1/2 cup of bread crumbs with 2 tablespoons of melted butter and 1/4 teaspoon of paprika. Sprinkle the breadcrumb mixture evenly over the casserole.
9. 9. Bake in the preheated oven for 30 minutes, or until the top is golden and bubbling. Serve hot.