Cauliflower Mac n Cheese
Cauliflower adds healthy touch to a comfort-food classic. Pair this recipe with a glass of [yellow tail] PURE BRIGHT Chardonnay.
2 cups fresh cauliflower florets
2 tbsp. olive oil
½ tsp. salt, divided
½ tsp. black pepper, divided
2 tbsp. butter
2 tbsp. flour
¼ tsp. onion powder
1 ½ cups milk
½ tsp. yellow mustard
½ cup plus 1 Tbsp. shredded cheddar cheese
2 tbsp. shredded parmesan cheese
1 tbsp. honey
1 cup cooked pasta (such as cavatappi, elbows, rotini)
2 tbsp. Italian-style seasoned breadcrumbs
Preheat oven to 425°.
Cut cauliflower florets into smaller florets of uniform size, about 1 ½ inches each.
In a large bowl, combine cauliflower, olive oil, ¼ teaspoon salt and ¼ teaspoon pepper; place on foil-lined baking sheet.
Roast cauliflower 6 minutes. Stir; roast another 2-3 minutes or until browned. Set aside.
Reduce oven to 350°.
Melt butter in medium saucepan over medium heat. Whisk in flour, onion powder, remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. Cook 2-3 minutes, whisking constantly.
Whisk in milk and mustard; continue whisking until sauce is smooth and starting to thicken, about 4 minutes.
Remove from heat. Stir in ½ cup shredded cheddar cheese, Parmesan cheese and honey. Stir sauce until cheese melts.
Gently stir in the cooked pasta and the roasted cauliflower; transfer mixture to a small baking dish.
Sprinkle with remaining 1 tablespoon cheddar cheese and the breadcrumbs.