Do you have trouble getting your kids to eat their veggies?
(Try hiding it in their food.)
Creamy Cauliflower Baked Mac & Cheese
2 tablespoons olive oil
2 1/2 cups vegetable stock or water
2 bay leaves
1 cauliflower, cored and separated into pieces
8 ounces whole wheat pasta (any shape)
1/2 cup grated cheese (sharp cheddar, Emmental, Gruyere or a combination)
1 tablespoon Dijon mustard, to taste
1/8 teaspoon nutmeg (optional)
1/4 cup freshly grated Parmesan cheese
1/2 cup or more whole grain bread crumbs
Preheat your oven to 400 degrees. Grease a 9-inch baking dish and set aside.
Bring a large pot of water to a boil and add some salt. In another pot, add the stock (or water) with the bay leaves over medium-low heat. When it begins to bubble, turn off the heat and let it stand.
Cook the cauliflower in the boiling water until very tender, about 20 to 25 minutes. Scoop out the cauliflower with a slotted spoon and transfer it to a blender or food processor. Add the pasta to the same water you cooked the cauliflower in. Boil until the pasta is about half way cooked and still somewhat chalky inside. (About 5 minutes.)
Remove the bay leaves from the stock. Carefully process the cauliflower with 2 cups of the vegetable stock and 2 tablespoons of olive oil. Add the cheese, mustard, nutmeg and some salt and pepper. (You can work in small batches if it doesn't all fit.) If the sauce is too thick, add another 1/2 cup of stock. Adjust the seasoning to taste.
Pour the sauce over the pasta in your prepared baking dish. You can stop at this point, cover it with foil and chill for 24 hours. Bring the pasta back up to room temperature before baking.
Sprinkle the top with Parmesan cheese and bread crumbs. Bake for about 15-20 minutes until the top is bubbling and brown.
Linked to: Delightfully Dowling, Everyday Mom's Meals, Mrs. Happy Homemaker, FaveDiets
(Recipe source: Mark Bittman)