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Scalloped Portobello & Cauliflower

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“From Taste of Home magazine. 17 carbs per serving and only 169 calories.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat to 350 degrees.
  2. Place 1" of water and cauliflower florets in a 6 quart stockpot and bring to a boil. Cook, covered, 7-10 minutes or until tender. Drain.
  3. In a large saucepan, combine mushrooms and water; bring to a boil. Reduce heat, simmer, covered, 10 minutes. Drain mushrooms, reserving 1/3 cup cooking liquid.
  4. In same saucepan, heat 3 tablespoons butter over medium heat until hot. Add shallots and drained mushrooms; cook and stir until shallots are tender and lightly browned. Stir in flour, salt, and paprika until blended; gradually stir in cream and the reserved mushroom liquid. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
  5. Place cauliflower in a greased 11X7" baking dish; cover with mushroom sauce. Sprinkle with cheese, then bread crumbs. Dot with remaining butter. Bake, uncovered, 35-40 minutes or until bubbly and golden brown.

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