Oven Lovin' Girl

sneaky veggies

cauliflower mac and cheese that has almost no cheese in it. it’s amazing. it’s creamy, tasty and the color of cheese, yet there’s only 1/2 cup of cheese in the entire recipe. well, you sprinkle some parm on top with breadcrumbs, if you choose to use them, so you can get a little crust on top of the casserole. i had no idea cauliflower gets creamy when pureed — did you? mark bittman sure did! i used a cheddar cauliflower from our csa so that’s why i got the color i did.

after it came out of the oven, i ate some and then put the rest in small pyrex dishes for individual servings. i’m so making this again, but will add breadcrumbs on top next time. this is really good, but needed a bit more crunch. oh yeah, and i’ll try it with whole wheat pasta, to make myself feel better about eating mac and cheese.

******************************************

Creamy Cauliflower Mac

Makes: 4 servings
Time: About 45 minutes
(Recipe from The Food Matters Cookbook)

2 tablespoons olive oil, plus more for greasing the baking dish
Salt
2 1/2 cups vegetable or chicken stock or water
2 bay leaves
1 cauliflower, cored and separated into large pieces
8 ounces elbow, shell, ziti, or other cut pasta, preferably whole wheat
1 ⁄2 cup grated cheese (like sharp cheddar, Gruyère, or Emmental or a combination)
1 tablespoon Dijon mustard, or to taste
1 ⁄8 teaspoon nutmeg, or to taste
Black pepper
1 ⁄4 cup grated Parmesan cheese
1 ⁄2 cup or more bread crumbs, optional

1. Heat the oven to 400°F. Grease a 9-inch square baking dish with a little oil. Bring a large pot of water to a boil and salt it. Put the stock with the bay leaves in a small saucepan over medium-low heat. When small bubbles appear along the sides, about 5 minutes later, turn off the heat and let stand.

2. Cook the cauliflower in the boiling water until very tender, 20 to 25 minutes. Scoop the cauliflower out of the water with a slotted spoon and transfer it to a blender or food processor. Add the pasta to the boiling water and cook until still somewhat chalky inside and not yet edible, about 5 minutes.

3. Remove the bay leaves from the stock. Carefully process the cauliflower with 2 cups of the stock, the 2 tablespoons oil, the cheese, mustard, nutmeg, and a sprinkling of salt and pepper. (You may have to work in batches.) If the sauce seems too thick, add the remaining 1⁄2 cup stock. Taste and adjust the seasoning. Pour the sauce over the pasta, toss, and spread the mixture evenly in the dish. (You can make the dish to this point, cover, and refrigerate for up to a day; return to room temperature before proceeding.)

4. Sprinkle the top with the Parmesan and bread crumbs if you’re using them. Bake until the pasta is bubbling and the crumbs turn brown, 15 to 20 minutes. Serve hot.

Less Creamy Cauliflower Mac: Cut the cored head of cauliflower in half instead of into large pieces. In Step 2, cook only half of the cauliflower until it’s very tender, then transfer it to the blender or food processor as described. Chop the remaining half of the cauliflower into large pieces and add them to the boiling water along with the pasta. Proceed with the recipe.

Recipe from The Food Matters Cookbook by Mark Bittman