I was skeptical at first, but I am a solid cauliflower convert now. First of all, this recipe is not supposed to be a replacement for pasta. This is truly a delicious meal that stands on it's own. I served this with a tossed salad and it was a great dinner.
My friend, Kara at Kompromised Kitchen, made this for her family a while back and they all loved it. This week, as soon as I saw cauliflower was going to be in my CSA basket this week, I knew exactly what I would be making.
Cheesy Cauliflower Mac 'n Cheese with Sausage
recipe adapted from Kompromised Kitchen
1 head of cauliflower
Kosher salt, to taste
Freshly cracked black pepper, to taste
Red pepper flakes, to taste
3 tablespoons butter
2 tablespoons arrowroot or cornstarch
1 1/2 cups milk
2 cups shredded cheddar cheese, I used a medium sharp
8 ounces mozzarella cheese, thinly sliced
Optional: 1/2 lb sausage, cooked and crumbled
Rinse and pat dry the cauliflower. Remove all the leaves. Slice from the top to the bottom stem, into 1/4" thick slices. The cauliflower should basically fall apart. The idea is to create thin bite size pieces for the most part. Layer half the slices into the bottom of a round 10 inch or a 9x13 baking dish. Season the slices generously with salt, pepper and red pepper flakes. Add the cooked sausage, if desired. Layer the rest of the dish with cauliflower. Set aside.
Preheat oven to 350 degrees. In a saucepan over medium heat, melt the butter. Add the starch and whisk together. Add the milk and continue whisking until smooth and heated through. Add half of the cheddar cheese and stir to combine. Continue stirring until the cheese is melted and smooth again. Add half the mozzarella slices and stir again. Repeat. Stir the sauce until the final cheese is melted and smooth. Add salt and pepper and then pour over the cauliflower. Bake for 20 minutes, or until cheese is golden browned and bubbling. Enjoy!
Click here to return to Barefeet In The Kitchen
 |
|||
|