Cauliflower Mac & Cheese
Cauliflower Mac & Cheese
Cauliflower is just one of those vegetables that I haven't interacted with much in my lifetime. A while ago, I did try making cauliflower rice, but other than that I have not cooked with cauliflower. I was excited to give the cauliflower a chance this week and decided to cover the white vegetable in a cheesy sauce with a kick. Inspired by Ree Drummond's recipe, I made a version of my own. The poblano pepper gave the mac & cheese a distinctly delicious flavor while roasting the cauliflower kept the vegetable al dente with a bit of brown. With a mixture of cheddar and parmesan cheese, the cauliflower dove into the yummiest cheese sauce and then baked with a topping of breadcrumbs and cheese. I never knew cauliflower could be so yummy! My recipe is below!
Ingredients:
1 head of cauliflower
1-2 Tbs. of olive oil
salt and pepper
2 Tbs. butter
2 Tbs. flour
1 poblano pepper deseeded and diced
Sprinkle of dried chili flakes
Sprinkle of garlic salt
Sprinkle of black pepper
1 1/2 cups milk
1 1/2 cups cheddar cheese grated
2 Tbs. parmesan cheese
3 Tbs. panko breadcrumbs
Directions:
Cauliflower is just one of those vegetables that I haven't interacted with much in my lifetime. A while ago, I did try making cauliflower rice, but other than that I have not cooked with cauliflower. I was excited to give the cauliflower a chance this week and decided to cover the white vegetable in a cheesy sauce with a kick. Inspired by Ree Drummond's recipe, I made a version of my own. The poblano pepper gave the mac & cheese a distinctly delicious flavor while roasting the cauliflower kept the vegetable al dente with a bit of brown. With a mixture of cheddar and parmesan cheese, the cauliflower dove into the yummiest cheese sauce and then baked with a topping of breadcrumbs and cheese. I never knew cauliflower could be so yummy! My recipe is below!
Ingredients:
1 head of cauliflower
1-2 Tbs. of olive oil
salt and pepper
2 Tbs. butter
2 Tbs. flour
1 poblano pepper deseeded and diced
Sprinkle of dried chili flakes
Sprinkle of garlic salt
Sprinkle of black pepper
1 1/2 cups milk
1 1/2 cups cheddar cheese grated
2 Tbs. parmesan cheese
3 Tbs. panko breadcrumbs
Directions:
- Turn oven on high broil and line a baking sheet with tin foil.
- Wash your cauliflower and cut into florets. Pat dry with paper towel and place on baking sheet.
- Drizzle 1-2 Tbs. olive oil over florets and then sprinkle with salt and pepper.
- Roast on high broil for 8ish minutes until florets are al dente and just starting to brown. Set aside.
- In a medium pan, melt 2 Tbs. butter over medium heat. Add deseeded and diced poblano pepper and cook until soft. About 5 minutes.
- Sprinkle in chili flakes, garlic salt, and pepper and stir.
- Add flour and whisk constantly for 1 minute. Add milk and whisk until thick (about 2 minutes). Meanwhile, pre-heat oven to 375.
- Take pot off the heat and add grated cheddar cheese. Stir until smooth. Add more milk if mixture is too thick or more cheese if mixture is too thin.
- Add cauliflower into sauce then pour into a greased 8x8 pan.
- In a small bowl, combine parmesan cheese and panko breadcrumbs. Sprinkle over the top of mac and cheese.
- Bake on 375 for 25-30 minutes until breadcrumbs are toasted and mac and cheese is bubbly. If needed, turn on broil to brown top.
- Let cool a bit then enjoy!
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