Masterchef Cauliflower mac 'n' Cheese |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 1 |
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Okay, so this doesn't actually have any mac in it, but it's still a great dish. This is a slight adaptation of a recipe I found in the June 13, 2011 issue of People. The original was created by the MasterChef winner, Whitney Miller. The only change I made was to use regular milk instead of fat-free. After reading that dairies often add powdered milk to their skim to mask its naturally blue color (yes, Blue!) I just can't endorse the stuff. Ingredients:
8 cups cauliflower florets (1 head) |
2 tablespoons extra-virgin olive oil |
1/2 teaspoon kosher salt |
1/2 teaspoon ground black pepper |
2 tablespoons unsalted butter |
2 tablespoons flour |
1 1/2 cups milk |
1 1/4 cups heavy cream |
1/4 teaspoon salt |
1 cup grated sharp cheddar cheese |
Directions:
1. Preheat oven to 400°F Toss florets in oil on a baking sheet. Sprinkle with kosher salt and 1/4 teaspoons pepper. Roast until fork-tender and lightly browned, 25 minutes. Remove pan from oven. Reduce oven to 350°F.
2. Melt butter in a medium skillet over medium heat. Stir in flour and cook for 1 minute (I cooked mine for a few more minutes to a toasty brown). Gradually whisk in milk. Simmer over medium heat, stirring frequently, until thickened, 2 to 4 minutes. Whisk in cream and cook for 5 minutes.
3. Remove pan from heat and stir in 1/4 teaspoons salt, 1/4 teaspoons pepper and all but 2 tablespoons of cheese. Stir over medium-low heat for 5 minutes. (I didn't even turn my flame back on, just stirred until the cheese melted from the residual heat.).
4. Place cauliflower in an 8x8-in. glass baking dish or 4 10-oz. ramekins. Pour cheese sauce on top. Sprinkle with 2 tablespoons cheese. Bake until sauce is bubbly, 20 to 25 minutes.
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