Wednesday, March 12, 2014
Cauliflower Mac and Cheese
Ingredients
- 1 big head of cauliflower (4 loose cups, chopped, plus extra small florets to leave whole)
- 12 oz brown rice elbow pasta
- 1 tablespoon dijon mustard
- 1 shallot, minced
- 3 cloves of garlic
- 1/2 teaspoon smoked paprika
- 3/4 - 1 cup cashew cream (see recipe below) or sharp cheddar
- 1 tablespoon sherry vinegar
- salt & pepper
- pasta water, as needed to thin
- 1/4 cup panko bread crumbs (or gf panko)
- non-vegan option: sprinkle 1/4 - 1/2 cup parmesan cheese
- super cheesy option: add an extra handful of cheddar under the panko
- 1/4 cup chopped chives
- a few pinches of red pepper flakes
- 1 cup cashews, soaked for a few hours (strain soaking water before using)
- 1/4 - 1/2 cup water
- 1 small garlic clove
- 1/4 cup minced shallot
- 2 tablespoons fresh lemon juice
- salt, to taste
topping options:
cashew cream: (this makes extra & can be made ahead)
Instructions
- If you're making the vegan option, start by making your cashew cream. (Strain the soaking water from the cashews). Place all ingredients in a blender, and blend until smooth. Scoop the cream out of the blender and set aside.
- Preheat oven to 400 degrees.
- Bring a large pot of salted water to a boil. Add cauliflower florets and cook until tender but not mushy, about 8 minutes. Use a slotted spoon to drain and scoop the cauliflower into a blender. When the cauliflower is out, bring your water back up to a boil and add the pasta.
- Back to your blender - add the dijon mustard, shallot, garlic, smoked paprika, salt, pepper, to the cauliflower, and puree well. Add about 3/4 cups of cashew cream (or cheddar cheese), sherry vinegar, and blend again. Add starchy pasta water, as needed, to thin the sauce. Taste and adjust seasonings. (Add more cashew cream if you want).
- When your pasta is al dente, set aside a cup or so of pasta water, then fully drain your pasta and the water out of the large pot. Return the cooked pasta to the pot and stir in the sauce. Add more reserved pasta water as needed to create a creamy sauce. Stir in the remainder of the cauliflower florets.
- Pour your pasta into a large baking dish (or a few individual sized dishes). Top with a sprinkling of panko, parmesan cheese (if using) and a drizzle of olive oil. (optional: make it extra cheesy by adding a layer of sharp cheddar underneath the panko and parmesan)
- Bake until the top is golden and crispy - about 12-20 minutes depending on the size of your dish.
- Remove from oven and top with chives and red pepper flakes.
# posted by Chelsea @ 12:01 PM 
