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Cauliflower mac 'n' cheese
You can mix an entire head of cauliflower into a batch of classic mac ’n’ cheese. Puréeing half the cauliflower into the sauce as a thickener is the tasty secret. That’s not the only upgrade, though. Level up the crust with rye bread for flavour and more cheese for a crispy texture!
YIELDS
6
TO
12
Ingredients
Cauliflower Mac ’n’ Cheese
- 2 cups (500 mL) elbow macaroni
- 1 head of cauliflower, cut into medium florets, stem chopped
- 2 cups (500 mL) whole milk
- 4 garlic cloves, thinly sliced
- 2 tablespoons (30 mL) Dijon mustard
- 1 tablespoon (15 mL) sweet paprika
- 1 teaspoon (5 mL) sea salt
- 1 pound (450 g) Avonlea Clothbound Cheddar or another aged cheddar cheese, coarsely
Caraway Rye Crust and Bake
- 4 tablespoons (60 mL) butter
- 1 tablespoon (15 mL) caraway seeds
- 8 ounces (225 g) light rye bread
- Reserved grated cheddar cheese
Directions
Cauliflower Mac ’n’ Cheese
- Preheat the oven to 350°F (180°C). Turn on the convection fan if you have one.
- Bring a large pot of salted water to a furious boil. Add the pasta and cook until tender yet still slightly chewy, 10 minutes or so. Drain the pasta and reserve. Rinse the pot.
- Toss half the cauliflower florets and all the chopped stems into the pot.
- Add the milk and bring to a simmer over medium heat. Cover and cook until the cauliflower is tender, 10 minutes or so. Transfer the mixture to a high-speed blender. Add the garlic, mustard, paprika, and salt. Carefully purée until smooth. (Hot liquids are dangerous—they can violently erupt. For safety, drape a kitchen towel over the blender, start slowly, then gradually increase the speed.) Return the sauce to the pot. Whisk in the cheese until smooth. Stir in the pasta and remaining cauliflower florets. Transfer to a 13 x nine-inch (3.5 L) baking dish.
Caraway Rye Crust and Bake
- Toss the butter into a small saucepan over medium-high heat. Swirl gently as it melts, steams, foams, and eventually lightly browns. Remove from the heat and add the caraway seeds, swirling and gently toasting until fragrant, a minute or so. Break the bread into a food processor and pulse, grinding into rough crumbs. Add the butter mixture and the reserved one cup of cheese. Pulse just enough to mix into coarse crumbs. Spread into a thick, even layer over the mac ’n’ cheese.
- Bake until golden brown and bubbly, about 45 minutes. Serve and enjoy!
