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reader recipe poll: cauliflower macaroni and cheese

Cauliflower Macaroni and Cheese (modified from Runner’s World, March 2011)

  • 1 cauliflower head, cored and cut into large pieces
  • 8oz. pasta (I used small shells)
  • 1/2c. shredded cheese
  • 1T. dijon mustard
  • 1/2t. salt
  • 3 cloves garlic, minced
  • 1T. pesto (optional)
  • 1/4c. parmesan cheese
  • 1/2c. bread crumbs

Bring a pot of salted water to boil.  Add the cauliflower and let boil for 25 minutes, or until cauliflower is very tender.  Using a slotted spoon, scoop out the cauliflower and place in a food processor.  Add the pasta to the boiling water and let boil for 8 minutes.  Puree the cauliflower until smooth and thin.  In a large bowl, combine cauliflower puree, cheese, mustard, salt, garlic, pesto, and parmesan.  Mix well.  Drain pasta and add to puree mix.  Combine well.  Scoop mixture into a greased 8×8 casserole dish.  Top with breadcrumbs.  Bake at 400 for 20 minutes.  Serves 4.

Dave had requested macaroni and cheese for his birthday meal (his birthday is on Saturday), so I made this with fingers crossed, thinking I might be making a compensatory macaroni and cheese this weekend.  But I definitely won’t have to – this was so so so good!  The cauliflower is really subtle and the sauce super creamy.  We loved it – and more importantly, Dave did!

We chased the mac and cheese with reese’s valentine hearts that my mom cupid sent us.  A little early, but we have no willpower when it comes to pb and chocolate!

All eaten on the floor in front of the fireplace!  It’s so cold!

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