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It may not be the healthiest but nothing transports you back to being a kid like creamy mac and cheese. Plus, get your veggie fix by adding cauliflower.



Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 3 cups cauliflower florets
 3 cups short pasta
 3 Tbsp butter
 1 shallot, finely chopped (or one very small cooking onion)
 2 Tbsp flour
 1 Tbsp Dijon mustard
 3 cups milk
 2 cups grated cheddar cheese
 ½ cup Romano cheese, grated
 1 cup panko breadcrumbs
 2 Tbsp butter, melted
 chopped parsley for garnish

1

Preheat oven to 425°F. Toss cauliflower in a bowl with olive oil. Place on a parchment lined baking sheet and roast for about 15-20 minutes or until starting to colour.

2

Bring a medium pot of water to a boil. Add 2 tsp (10 ml) salt. Add the pasta to the water and cook until just al dente. Drain.

3

While the pasta is cooking, melt the butter in a medium saucepan over medium heat. Add the shallot or onion and cook until soft. Stir in the flour until well combined, stirring constantly. (This will be quite thick). Stir in the Dijon.

4

Slowly add the milk and continue to whisk until well incorporated and thickened. Reduce heat to low and cook for about 2 minutes.

5

Remove from heat and add the cheddar cheese and half of the Romano cheese. Stir to combine. Season with salt and pepper to taste.

6

Add the cooked pasta to the cauliflower. Next, add the cheese sauce and stir to combine. Season with salt and pepper to taste.

7

Transfer to a 9 x 13 buttered and shallow ovenproof casserole dish.

8

In a small bowl combine the breadcrumbs, remaining Romano and melted butter. Top the casserole with the breadcrumb mixture.

9

Bake 375°F for 30 -35 minutes. Sprinkle with parsley before serving.


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Ingredients

 3 cups cauliflower florets
 3 cups short pasta
 3 Tbsp butter
 1 shallot, finely chopped (or one very small cooking onion)
 2 Tbsp flour
 1 Tbsp Dijon mustard
 3 cups milk
 2 cups grated cheddar cheese
 ½ cup Romano cheese, grated
 1 cup panko breadcrumbs
 2 Tbsp butter, melted
 chopped parsley for garnish

Directions

1

Preheat oven to 425°F. Toss cauliflower in a bowl with olive oil. Place on a parchment lined baking sheet and roast for about 15-20 minutes or until starting to colour.

2

Bring a medium pot of water to a boil. Add 2 tsp (10 ml) salt. Add the pasta to the water and cook until just al dente. Drain.

3

While the pasta is cooking, melt the butter in a medium saucepan over medium heat. Add the shallot or onion and cook until soft. Stir in the flour until well combined, stirring constantly. (This will be quite thick). Stir in the Dijon.

4

Slowly add the milk and continue to whisk until well incorporated and thickened. Reduce heat to low and cook for about 2 minutes.

5

Remove from heat and add the cheddar cheese and half of the Romano cheese. Stir to combine. Season with salt and pepper to taste.

6

Add the cooked pasta to the cauliflower. Next, add the cheese sauce and stir to combine. Season with salt and pepper to taste.

7

Transfer to a 9 x 13 buttered and shallow ovenproof casserole dish.

8

In a small bowl combine the breadcrumbs, remaining Romano and melted butter. Top the casserole with the breadcrumb mixture.

9

Bake 375°F for 30 -35 minutes. Sprinkle with parsley before serving.

Cauliflower Mac and Cheese