Thursday, January 5, 2012

Baked Cauliflower Mac and Cheese

I'm back! 4 months in India (with some great recipes to share, just as soon as I get back into the states with my spice cache). But for now, cheap, cheap fine French ingredients! So exciting!! First off:

Baked Cauliflower Mac and Cheese
adapted from Katherine Martinelli

1 lb. pasta
1 head cauliflower, cut into small florets
olive oil
1 cup chopped tomatoes
3 Tbs. butter
salt and pepper
2 Tbs flour
2 cups cream fraiche
2 cup grated Gruyère
1 cup grated Parmesan
1 Tbs. whole grain Dijon mustard
1 Tbs. paprika
1 cup breadcrumbs, optional

1. Preheat broiler. Toss cauliflower in olive oil, place evenly in 13x9x2" baking pan (or smaller if you're halving the recipe) and broil until lightly browned.
2. Lower oven heat to 350, cook pasta until al dente.
3. Melt butter in sauce pan over medium-low heat, then sprinkle in flower and whisk. Whisk in creme fraiche until heated throughly. Add 1 1/2 cups Gruyère and whisk until fully melted, then add 1/2 cup Parmesan and mustard, and then the Paprika, salt, and pepper all to taste. Remove from heat.
4. Combine pasta, sauce, cauliflower, and tomatoes. Sprinkle remaining cheese on top (and bread crumbs if desired).
5. Bake pasta uncovered for 35 minutes.

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