SCALLOPED PORTOBELLO & CAULIFLOWER

1 large head cauliflower, broken into florets (around 7 cups)

1 lb sliced baby portobello mushrooms

3/4 cup water

6 tbsp butter, divided

4 shallots, finely chopped

1/4 cup flour

1/2 tsp salt

1/4 tsp paprika

1 1/4 cups half-and-half cream

3/4 cup shredded white cheddar cheese

1/4 cup panko breadcrumbs

Preheat oven to 350-degrees. Place 1-inch of water and cauliflower florets in a stockpot and bring to a boil. Cook, covered, 7 to 10 minutes or until tender. Drain.

In a large saucepan, combine mushrooms and water, bring to a boil. Reduce heat and simmer, covered, 10 minutes. Drain. reserving 1/3 cup of the liquid.

In the same saucepan, heat 3 tablespoons of the butter over medium heat until hot. Add the shallots and the drained mushrooms. Cook mixture, while stirring, until shallots are tender and lightly browned. Stir in the flour, salt and paprika until blended then gradually stir in the cream and the reserved mushroom liquid. Bring to a boil stirring constantly. Cook, stirring for 2 to 3 minutes or until thickened.

Place cauliflower in a greased 11x7-inch dish and cover with mushroom sauce. Sprinkle with cheese, then breadcrumbs. Dot with the remaining butter. Bake, uncovered, 35-40 minutes or until bubbly and golden brown.

Yield: 8 servings Per serving: 169 cal, 8g fat (5g sat), 275 mg sodium, 17g carbs, 3g fiber, 9g protein

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