New recipe... A healthier take on a classic. I served this for Meatless Monday, with a side of sautéed green beans from the Thayer garden. This recipe was adapted from a Williams-Sonoma catalog recipe, which called for pancetta, whole milk, and regular butter...
Cauliflower Mac & Cheese
Serves: 10-12 total time : 60 min, about 30 min hands on time
3 cups coarse fresh bread crumbs (I used whole wheat, but I recommend cutting this in half or more if you're not a breadcrumb on mac & cheese)
2 tbs unsalted butter (I used Smart Balance), melted
1/4 cup minced fresh flat-leaf parsley
1 1/2 lb. fresh cauliflower, cut into 1/2" florets
3-6 tbs unsalted butter ( 3 tbs of smart balance)
1/4 cup all-purpose flour
2 tbs dry white wine
3 1/2 cups milk (I used skin)
2 cups shredded fontina cheese
3 cups shredded Gouda cheese (I used 2)
1/4 tsp cayenne pepper
1/8 tsp ground nutmeg
1/2 cup heavy cream
1 lb macaroni, cooked al dente
Kosher salt & black pepper to taste
8 oz pancetta, julienned (optional)
1 tbs olive oil (only if not using pancetta)
Preheat oven to 375 degrees. In a bowl combine breadcrumbs, melted butter, parsley, 1 tsp salt, & 1/2 tsp pepper.
In a high sided pan, or a 4 qt pot, cook pancetta over medium heat, transfer to bowl & leave drippings. If omitting... heat olive oil over medium heat. Sautée cauliflower in batches, 10-12 minutes. Transfer to a bowl. Deglaze pot with 2 tbs of water, add water to cauliflower. Wipe out pot.
In the same pot/pan melt 3 tbs of butter over medium heat. Add flour, and cook for 3 min. whisk in wine, and milk; cook for 10 min. Stir in cheese, 2 tsp salt, 1 tsp black pepper, cayenne, nutmeg, and cream. Add pasta, cauliflower, optional pancetta. Top with breadcrumb mixture, bake 30 min, then broil 4-5 min.
This makes so much, I had some of the leftovers for dinner, Tuesday night with a field greens salad. I hope you enjoy it as much as we did.