It’s pouring. I kid you not, p-o-u-r-i-n-g here in California and makes me want to do nothing but stay home and bake, watch more Mad Men and cuddle on the couch. Although I got my cooking fix with the lemon artichoke pasta and oatmeal raisin cookies I made last night for dinner, I keep dreaming about the cauliflower macaroni and cheese that I found in Runner’s World and made a couple weeks back – a deceptively healthy concoction of downhome goodness.
You may have heard me tweet about it, but I thought I’d share the recipe here with you and how I “Pageified” it. It looks like a lot of ingredients, but most of it is stuff you probably already have in your pantry.
2 1/2 cups vegetable or chicken stock – I USED CHICKEN BROTH
2 bay leaves – I TOTALLY DID NOT USE THIS. CUTTIN’ COSTS WHERE I CAN
1 cauliflower, cored and cut into large pieces
8 ounces whole-wheat elbow macaroni – I DON’T KNOW HOW THEY GOT AWAY WITH ONLY 8 OUNCES. I USED 16 OZ. (I.E. A WHOLE BOX) OF BIGGER, CURLY PASTA
1/2 cup grated cheese (such as sharp cheddar, Gruyere, or Emmental, or a combination) – I USED SHARP CHEDDAR CHEESE THAT WAS ON SALE. ENDED UP USING ABOUT A CUP
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/8 teaspoon nutmeg – CAREFUL WITH THIS ONE. YOU CAN REALLY TASTE IT IN THE PASTA SO MAKE SURE YOU MEASURE THIS EXACTLY
Salt and black pepper
1/4 cup grated Parmesan cheese
1/2 cup whole-grain bread crumbs – I ENDED UP USING A BIT MORE TO ENSURE THAT IT COATED THE ENTIRE TOP OF THE DISH
- Heat oven to 400° F and simultaneously boil a pot of water for your pasta.
- The recipe originally calls for fancy heating of the bay leaves and chicken stock. I skipped this entirely and just warmed the chicken broth in the microwave for a bit.
- In a separate pot of boiling water, cook the cauliflower for 25 minutes; you will want in soft. Then put cauliflower in a food processor. Yes, it will end up looking like baby foot, but that’s a good thing.
- Cook your pasta, drain and rinse so it cools down. Then put it in a greased baking dish. I like to use a bigger baking dish so there is more crunchy goodness on top.
- Process the cauliflower some more with broth, cheese, oil, mustard, nutmeg, salt, and pepper. There is A LOT so you may have to do it in batches depending on the size of your processor.
- Finally, pour this “cauliflower sauce” over the pasta, toss and top it off with the parmesan, a little extra sharp cheddar and the bread crumbs.
- Bake for 20 minutes then put it on broil for three minutes for that nice crispy top.
Served Chicken Face and I four three, happy, healthy days.
I’ve never posted a recipe on here before so tell me, would you like more recipes or keep it to running and Lola news?
Day 59: 8 miles