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Cauliflower Macaroni and Cheese

Food Network Canada
PREP TIME
15 min
COOK TIME
45 min
YIELDS
8 servings

Courtesy of the Lama Grayer family.

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Ingredients

1
box (375 g) whole wheat rotini pasta
1
cup chicken broth
1
large head cauliflower, chopped
3
Tbsp butter
1
onion, diced
1
large red bell pepper, diced (optional)
4
cloves garlic, minced
3
Tbsp flour
2 ½
cups milk
1
pinch each pepper and nutmeg
2
Tbsp Dijon mustard
1
cup shredded old white Cheddar cheese
1
cup shredded Gruyere cheese
1
cup grated fresh Parmesan cheese
Chopped fresh parsley
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Directions

Notes

Tip: Broil for a few minutes if top is not golden.

Step 1

Preheat oven to 400ºF (205ºC).

Step 2

In a large pot of boiling salted water cook pasta for about 8 minutes or until tender but firm. Drain well and set aside.

Step 3

In another pot bring broth and cauliflower to boil. Reduce heat to low; cover and simmer for about 10 minutes or until cauliflower is tender. Drain any liquid.

Step 4

In a saucepan, melt butter over medium heat and cook onion, red pepper if using, and garlic for about 4 minutes or until tender. Stir in flour and cook for one minute. Whisk in milk, pepper and nutmeg and cook, stirring for about 5 minutes or until thickened. Stir in mustard and cheeses.

Step 5

Add cauliflower and cheese sauce to pasta and stir to combine. Pour into a 13 by 9-inch casserole dish and bake for about 20 minutes or until bubbly and golden. Sprinkle with parsley to serve.

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