When it gets cold outside (such as right now!), I crave creamy, warm foods. I have come across a number of recipes which include cauliflower in the macaroni and cheese. I do have to say, after trying this- you don’t feel like you’ve eaten lots of veggies. But, it was tasty- and great for a lunch that will warm you up!
Cauliflower Mac ‘n Cheese
Adapted from: The Food Matters Cookbook
2 tbsp olive oil
2 1/2 cups vegetable broth
2 bay leaves
1 lb cauliflower, chopped into pieces
8 oz elbow pasta
1/2 cup cheddar cheese, grated
1 tbsp Dijon mustard
1/4 tsp nutmeg
black pepper, to taste
1/2 cup Parmesan cheese
1/2 cup bread crumbs
2 tbsp red pepper flakes
Heat the oven to 400 degrees. Grease a square baking dish with butter. Bring a large pot of water to a boil, and salt the water. Put the stock with bay leaves in a small saucepan over medium-low heat. Turn off the heat when the broth is heated. Cook the cauliflower in the hot water until it is tender, about 20 minutes. Scoop the cauliflower out, and transfer to food processor.
Add the pasta to the boiling water and cook until soft. Drain it and rinse it, and put it into the baking dish.
Remove the bay leaves from the stock. Carefully, process the cauliflower with the veggie broth, add the oil, cheese, mustard, nutmeg and sprinkle with salt and pepper.
Pour the sauce over the pasta, toss and spread the mixture evenly in the dish. Sprinkle with the Parmesan and bread crumbs. Bake until pasta is bubbling and the crumbs turn brown, about 20 minutes. Serve hot.
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