Cauliflower Mac 'n' Cheese

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Cauliflower Mac 'n' Cheese

Cook time: 1 hour, 45 minutes

Servings: Yields 6-12

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Ingredients

Cauliflower Mac 'n' Cheese:

2 cups (500 ml) elbow macaroni
1 head of cauliflower, cut into medium florests, stem chopped
2 cups (500ml) whole milk
4 garlic cloves, thinly sliced
2 tablespoons (30ml) dijon mustard
1 tablespoon (15ml) sweet paprika
1 teaspoon (5ml) sea salt
1 pound (450g) Avonlea Clothbound Cheddar or an other aged cheddar cheese, coarsely shredded

Caraway Rye Crust & Bake:

4 tablespoons (60ml) butter
1 tablespoon (15ml) caraway seeds
8 ounces (225 g) light rye bread
Reserved grated cheddar cheese

Instructions

Preheat the oven to 350F. Turn on the convection oven if you have one.

Bring a large pot of salted water to a furious boil. Add the pasta and cook until tender yet still slightly chewy, 10 minutes or so. Drain the pasta and reserve. Rinse the pot.

Add the milk and bring to a simmer over medium heat. Cover and cook until the cauliflower is tender, 10 minutes or so. Transfer the mixture to a high-speed blender. Add the garlic, mustard, paprika, and salt. Carefully purée until smooth. Return the sauce to the pot. Whisk in the cheese until smooth. Stir in the pasta and remaining cauliflower florets. Transfer to a 13" x 9: baking dish.

For the Caraway Rye Crust & Bake, toss the butter into a small saucepan over medium heat. Swirl gently as it melts, steams, foams and eventually lightly browns. Remove from the heat and add the caraway seeds, swirling and gently toasting until fragrant, a minute or so. Break the bread into a food processor and pulse, grinding into rough crumbs. Add the butter mixture and the reserved one cup of cheese. Pulse just enough to mix into coarse crumbs. Spread into a thick, even layer over the mac 'n' cheese.

Bake until golden brown and bubbly, about 45 minutes. Serve and enjoy!

FARMHOUSE VEGETABLES: A VEGETABLE-FORWARD COOKBOOK BY MICHAEL SMITH

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Posted by Lakehouse Home Store (from cookbook Farmhouse Vegetables: A vegetable-forward cookbook by Michael Smith) on 13th Dec 2023

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