Ingredients: |
Ingredients: 1 lb elbow macaroni
1 tablespoon olive oil (EVOO)
1 large head cauliflower
1 cup chicken stock (veg chicken stock works fine)
3 tablespoons butter
1 onion, finely chopped
4 cloves garlic, finely chopped
3 tablespoons flour
2 1/2 cups milk
salt
black pepper
grated nutmeeg
fresh sage leaves (3-4 sprigs), very thinly sliced
2 tablespoons Dijon mustard
1 cup sharp white cheddar cheese, divided
1 cup gruyere cheese, divided
1 cup shedded parmigiano/reggiano cheese, divided
1 small bundle watercress, washed and chopped
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Directions: |
Directions:Cook the pasta for 5 to 6 minutes only. Set aside. Heat the EVOO in a large stock pot or dutch oven, add the whole head of cauliflower, the stock, and cover. Steam for 12 to 15 minutes, until tender. Remove the head from the water and separate the florets. (II chop it up with my potato salad chopper). Discard the water.
In the same pot, melt the butter, add the onion and the garlic. Saute for 3 to 4 minutes, add in the flour and whisk for 1 minute. Whisk in the milk and season with salt, pepper, nutmeg and sage. When thickened, add the mustard and two thirds of the various cheeses.
Drain the pasta and add to the cauliflower. Stir in the cheese sauce and transfer to an oblong baking dish (9x13). Top with remaining cheese. Bake at 400º for 30 minutes. If making this dish ahead, cool completely after placing into the baking dish. Cover and refrigerate. When ready to bake, bake at 400º for 45 minutes, until bubbly. Placing this dish on a cookie sheet will catch any drips. |
This recipe for Cauliflower Mac-n-Cheese (Rachael Ray) is from