r i p e

Cauliflower Mac & Cheese    (printer friendly)
serves 8-10

Cauliflower Mac & Cheese1 head cauliflower
2 T olive oil
2 T butter
2 garlic cloves, halved
salt & pepper

1 22-oz package elbow macaroni (9 cups cooked)

3 T butter
3 T flour
2 1/2 cups milk
2-3 cups shredded gruyere
salt & pepper

3/4 shredded parmesan

1. Slice cauliflower into 1/4 inch thick slices and saute in butter & olive oil with garlic until soft. Add small amounts of water as needed to soften. Remove garlic cloves and season with salt & pepper.

2. Boil pasta until al dente and drain thoroughly.

3. Make roux by melting butter over medium heat. Add flour and stir constantly until the butter & flour combine and start to brown. Add milk and increase heat, stirring constantly until the mixture thickens. Remove from heat and add gruyere, stirring until completely melted. Season with salt & pepper.

4. Mix cauliflower, macaroni and roux together and pour into a large shallow baking dish that has been lightly buttered. Try and make sure the mixture is only 2 inches thick in the pan. Dust with the parmesan and bake at 350 for 20-30 minutes. Broil the top for 5-10 minutes until the parmesan is golden.