Apr 25

Apr 25 Roasted Cauliflower Whole Wheat Mac & Cheese

I invented this on my own! In an attempt to make a Mac & Cheese that was less unhealthy indulgence and more satisfying but nourishing lunch or side dish — I experimented a bit and voilà! Yes, it will take you longer to make than some unearthly-hued orange, out-of-box mess of glop, but the result is a savory, creamy and toothsome concoction of yum.* I like cheddar and gruyere, but really, any cheese combination can work.

This is slow food, it takes a few steps (all insultingly easy) and a few pans. Never you mind, charge ahead, you’ll be so glad you did. It reheats exceptionally well and like most Mac & Cheese recipes, can be tailored to your tastes.

Roasted Cauliflower Whole Wheat Mac & Cheese

1 Head of Cauliflower (flowerettes cut off stem into 1” pieces)

2 T of Olive Oil

Kosher Salt & Fresh Ground Pepper

1 Onion, finely (finely!) chopped

2 -3 Cloves of Garlic, minced

1/2 box of Whole Wheat Pasta (I like penne)

3 - 4 cups Whole Milk

4T of Butter, plus some for buttering the pan

4T of Flour

8oz - 12oz Sharp Cheddar

8- 12 oz oz Gruyere

3T Dijon Mustard

1 1/2 C Plain Panko

1/3 C Fresh Parsley, Chopped (optional)

*if I do say so myself (and also endorsed by Nick and Leah)

Preheat the oven to 375°

Put a large pot (8 - 10 quart) of salted water on to boil. Once the water comes to a rolling boil, cook pasta 2 minutes less than the instructions indicate. It should be chewier than al dente when you drain it, but not have a lot of hard core.

While the pasta is cooking, line a cookie sheet with parchment. Rinse the cauliflower, trim and cut into flowerets, approximately 1” in size. Arrange on parchment in a single layer. Drizzle with olive oil and sprinkle with salt and pepper.

Bake until tinged brown and just barely tender. Start checking after 20 minutes, but it could take as long as 30. Remove from oven and set aside, but you can leave the oven on.

Shred the cheeses (start with the lesser amounts, but leave out the cheeses and shredder in case you decide to add more). and set aside 1 cup in a medium bowl.

When the pasta is very al dente, drain, rinse to slow the cooking, and set aside. Put the pasta pan back on the stove.

Finely chop a medium onion, and then mince the garlic.

In the now empty pasta pan, melt 3 tablespoons of butter on low heat. Add the onion and garlic and sauté on low heat until the onion is translucent. Don’t let it brown. About 5 minutes.

While the onions and garlic cook, warm up the milk, either in a small saucepan on the stove top or in a large glass measuring cup in the microwave. Don’t boil, just get it nice and warm.

Add the additional tablespoon of butter to the onions and garlic and then add 4 tablespoons of flour. The flour will coat the onions and garlic, that’s OK. If it’s just too dry to manage, add another tablespoon of butter. Cook on medium low for 2 minutes or so, stirring all the while. The flour will brown a bit and coat the pan, that’s OK too!

Now stream the warm milk into the onion/garlic roux while you whisk the gloppy mess consistently. Turn the heat up tp medium and keep whisking. Work the clumps out of the sides of the pan with the whisk and cook until it has thickened up a bit — 3 - 5 minutes. Don’t let it boil. Off the heat.

Add the cheeses a handful at a time and stir with a wooden spoon after each addition. When all the cheese is incorporated (except for the cup you set aside in the bowl), check the consistency and taste. It should be saucy and pourable, not as thick as melted cheese. Add the dijon mustard to the cheese mixture. Stir together and taste. Add salt and pepper if needed. but be careful with the salt, the cauliflower will add some more saltiness.

Generously butter a 3qt (9 x 13) baking dish. Add a few handfuls of pasta to the pan and distribute it evenly. Don’t pack the pasta tight. Now add the cauliflower — you’ll want a 50/50 ratio of pasta to cauliflower or adjust it to your preference. Again, leave lots of breathing room in the pan. Add more pasta if there is room. Slowly pour the cheese sauce over the pasta and cauliflower. Give it a chance to fill in all the pockets of air.

In the medium bowl with the 1 cup of reserved cheese, add the Panko and toss it around to combine. Add the parsley if you are using it.

Sprinkle evenly on top of the mac and cheese.

Set timer for 20 minutes. Place in the oven on middle rack. When the buzzer rings, take a look — if it’s not bubbling, but it is browning too fast — cover lightly with foil and set the timer for 15 minutes more. When it’s bubbling with a nicely browned top, it’s done!

Here are some step-by-step photos to guide you along the way.