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cauliflower chicken bay leaves macaroni grated cheese olive oil mustard nutmeg salt Parmesan cheese bread crumbs
Viewed: 26 - Published at: 10 years agoIngredients
- 1 head cauliflower, cored and cut into large pieces
- 2 cups chicken or vegetable stock
- 2 bay leaves
- 12 ounces whole-wheat macaroni
- 1 cup cup grated cheese, such as cheddar, Gruyere, or Emmenthaler
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1/8 teaspoon nutmeg
- salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/2 cup bread crumbs
Method
- Preheat oven to 400 degrees Fahrenheit. Bring a large pot of salted water to boil and cook cauliflower until soft, 15-20 minutes, then drain and transfer to a food processor. Return pot to a boil and cook macaroni for 5 minutes (until partially cooked.)
- In the meantime, heat stock with bay leaves. Simmer for five minutes and turn off the heat.
- Process cauliflower with cheese, oil, mustard, and nutmeg. Add stock and blend to create a sauce, aiming for a fairly thick consistency (You may not need all the stock). Season to taste with salt and pepper.
- Transfer pasta to nine-inch-square baking dish and cover with cauliflower sauce. Spread evenly in dish, top with breadcrumbs and cheese, and bake until golden and bubbling, 30 minutes or so. Allow to cool slightly, then serve.
