Cauliflower Macaroni and Cheese with Roasted Asparagus and Tomatoes
1/2 Head of Cauliflower
1/2 cup chicken stock**
2 TB butter
1/2 onion, finely chopped
2 cloves roasted garlic
1 1/2 TB flour
1 1/4 cups milk
Freshly ground black pepper
Dash of nutmeg
Fresh sage leaves (3 sprigs/leaves)
1/2 TB dijon mustard
3/4 cup white cheddar cheese
3/4 cup gruyere cheese
1/2 cup parmigiano reggiano cheese
*I think this recipe works best with a curly pasta, like rotini, cavatappi or elbows - and feel free to go the healthy route with a whole wheat pasta.
**If you want to make this vegetarian, just use a vegetable stock instead of the chicken stock.
2. While the onion is cooking warm the chicken stock over medium heat in a separate sauce pan. Add your cauliflower florets and steam for 5-7 minutes. Be careful not to overcook your cauliflower because it will continue to cook when you bake the dish in the oven later. As the cauliflower cooks the stock will cook off so you shouldn't need to strain it, but rather just pour the steamed cauliflower right into the bottom of the baking dish that you'll be using.
5. It's probably a good time to get your salted water boiling for your pasta. Just like we did with the cauliflower, be sure to undercook your pasta because it will keep cooking when you're baking it in the oven.
8. Add some of the drained pasta to the cheese sauce (you can add all of it if the pasta will fit in your sauce pan). Mine didn't all fit at once, so I put some of the pasta into the baking dish with the cauliflower and then put the rest into the cheese sauce. Mix together so that the pasta is coated and pour directly over the cauliflower and pasta in the baking dish. You can mix together a bit at this point so that all of the pasta and cauliflower is coated with the white sauce.
10. Preheat your oven to 350 degrees and bake for about 15 minutes. If you've put it into the oven right after preparing it, 10-15 minutes should be fine. You just want the cheese on the top to melt and the entire dish to heat through. If you've had it in the fridge all day, be sure to take the dish out of the fridge about 1/2 hour before you're going to bake so that it can lose some of it's chill. It may also need an extra 5 minutes to heat up.
|Cauliflower Mac and Cheese with Roasted Asparagus and Tomatoes|
|These tomatoes are done - the edges should brown up a bit!|