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Cauliflower Mac & Cheese

20 Mar

OK, so sue me. This recipe is from a little while ago. I’ve been busy! Basically, I love cauliflower and its ability to transform to suit any texture and flavor bent.

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Ingredients

  • one big head of cauliflower, cut into bitty pieces (about an inch in length, but whatever you prefer)
  • 1 lb pasta, any shape
  • 1 onion, chopped
  • 1 tbsp olive oil
  • 1/4 tsp nutmeg
  • salt and pepper to taste
  • 1 c chicken stock (low sodium)
  • 1 1/2 c non-fat milk
  • 1 tbsp corn starch
  • 1 tbsp cold water
  • 1 1/4 c grated cheese (any kind)
  • 1/4 c bread crumbs

Instructions

  • Blanch the cauliflower (toss the little pieces into a pot of already boiling salted water. pull out after ~3-4 min with a strainer). Use the same water to cook the pasta according to directions, pulling it out a little al dente.
  • Sautee the onion with olive oil in a large, deep pan until glassy. Add the nutmeg and spices. Once all mingled, add in chicken stock, whisk. Add in skim milk, whisk.
  • Combine the corn starch and cold water together, and then add to fry pan mixture, whisking (almost frantically). This will thicken up the mixture. Finally, add 1 c of the cheese and turn heat to med or med-low to allow cheese to melt without burning.
  • Preheat oven to 350. Toss cauliflower and pasta together in a large glass dish. Pour the sauce over all of it. Use remaining cheese to garnish on top– same with breadcrumbs (this will give it a tasty crust). Bake for ~10 min, and then amp up to broiler for 2 min to crisp up. Serve hot!

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