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cauliflower whole wheat macaroni noodles cloves onion milk bay leaf unsalted butter flour grated gruyere cheese chives red pepper nutmeg salt Worcestershire sauce
Viewed: 41 - Published at: 2 years agoIngredients
- 1 small head cauliflower, cut into 1 inch florets
- 1/2 cup whole wheat macaroni noodles
- 2 whole cloves
- 1/2 small onion
- 2 cups skim milk
- 1 bay leaf
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3/4 cup grated gruyere cheese, divided
- 2 teaspoons chives
- 1 teaspoon red pepper sauce
- 1 teaspoon grated nutmeg
- salt & freshly ground black pepper
- Worcestershire sauce
Method
- Preheat oven 425 degrees F. Fill a large pot with water and bring to a boil. Cook cauliflower for 2 minutes. Remove and plunge in ice water, drain. Keep water boiling and cook macaroni until al dente; drain and set aside.
- While pasta cooks, press cloves into onion and let sit for 10 minutes. In a medium size pot, over medium heat, bring milk and bay leaf to a simmer with clove studded onion. In a medium heavy saucepan, melt butter over low heat. Mix in flour and cook for 2 minutes. Remove bay leaf and onion, then whisk milk into flour mixture, cook for 10 minutes more, or until mixture comes to a simmer.
- Add half of the Gruyere cheese, pass mixture through a fine sieve. Add chives, red pepper sauce, and nutmeg. Add salt, pepper, and Worcestershire sauce to taste.
- Spread noodles and cauliflower evenly in a 12 by 10 inch ovenproof dish, pour sauce over both and sprinkle with remaining cheese. Bake for 20 minutes.
