Mac N Cheese No Mac Just Cauliflower Food

CAULIFLOWER MAC N CHEESE

Steps:

• Bring water to a boil for pasta. Salt the water and undercook the pasta by 2 minutes, about 5 to 6 minutes.
• While the water comes to a boil, in a covered Dutch oven heat extra-virgin olive oil over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot and add 1 cup stock, cover and steam 12 to 15 minutes until tender. Remove and separate the cauliflower into florets. Discard water from pot.
• Over medium heat in the same pot, melt the butter, then add onions and garlic. Saute for 3 to 4 minutes, until tender. Add in the flour and whisk for 1 minute. Whisk in the whole milk and season with salt, pepper, nutmeg, and sage. When thickened, stir in the Dijon mustard and 2/3 of the combined cheeses.
• Drain the pasta, add to the cauliflower, stir in the cheese sauce, transfer to baking dish, top with remaining cheese. Cool completely and cover for a make-ahead meal.
• Preheat the oven to 400 degrees F.
• Bake until brown on a baking sheet to catch the bubble-over. The casserole will take 40 to 45 minutes to heat through.
• Garnish bowls of cauli-mac-n-cheese with chopped spicy watercress.

HIDDEN CAULIFLOWER MAC 'N' CHEESE

Steps:

• Pour the pasta into the Instant Pot and add the water, soy sauce, mustard, and salt. Stir well to combine, then add the cauliflower on top without stirring, making sure that the cauliflower layer completely covers the pasta for even cooking. Secure the lid and move the steam release valve to Sealing. Select Manual/ Pressure Cook to cook on high pressure for 3 minutes. While the pot is coming to pressure, shred the Cheddar (you should have about 1 cup, tightly packed).
• When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure.
• When the floating valve drops, remove the lid and stir the pasta well, using a spatula to break up any pasta that has stuck together or stuck to the bottom of the pot. (A little sticking is to be expected, but it will loosen up when you stir.) Use the spatula to mash any intact cauliflower florets against the side of the pot to help them dissolve into the pasta sauce.
• Add the Cheddar and parmesan and stir well. Taste and adjust the seasonings as needed and serve warm. Store leftovers in an airtight container in the fridge for 4 days.

CAULIFLOWER "MAC" AND CHEESE CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
• Spray the baking dish with vegetable oil spray.
• Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
• Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.

CAULIFLOWER MAC 'N CHEESE

Steps:

• Pre-heat oven to 375°F.
• Wash cauliflower and break up into medium sized pieces (florets).
• On a sheet tray toss with onion and garlic and dress with olive oil.
• Roast in the center of the oven until tender -- about 20-23 minutes.
• Puree cauliflower with 1 cup of whole milk until you have a creamy-textured sauce.
• Pour in a saucepan over medium heat and add grated cheddar cheese.
• Stir well until melted then add cooked macaroni elbows.
• Season with salt and pepper.
• Pour into a medium-sized gratin dish. In a mixing bowl combine garlic with panko bread crumbs and season with salt and pepper.
• Fold in parsley and wet with olive oil.
• Sprinkle evenly over the mac n cheese and bake in a 350° oven for 30-25 minutes until cheese is bubbly and top is golden brown.