I made this tonight. It is delicious. You should make it too.
Cauliflower haters, be warned: you will like this. You will request this. I do not like cauliflower. I’ll eat it, because I think it tastes like nothing, but I can’t remember ever buying a head of cauliflower for myself. Until yesterday.
Have you heard about roasting vegetables? Of course you have. Have you heard how it makes even the scariest of vegetables (aka kale and brussels sprouts) amazing and delicious? Consider yourself educated. I’ll put up my recipes for yummy kale and brussels sprouts and beets soon, but for now we’re all about cauliflower!
Roasted Cauliflower Mac and Cheese
adapted from Jamie Oliver’s 30 Minute Meals
1 head cauliflower, cut into small florets (the smaller the better)
1 tbsp olive oil
salt and pepper
4 slices bacon, cooked and crumbled
1 pound macaroni
1 cup sour cream
8 ounces aged cheddar cheese, grated
1 clove garlic, minced
2 tsp melted butter
1 cup panko
1/4 cup parmesan cheese
Preheat your oven to 425 degrees. Lay the cauliflower florets on a baking sheet lined with aluminum foil, coat with olive oil, salt and pepper. Roast, tossing every 5 minutes, for 15 minutes or until golden brown. Place in a 9×13 baking dish.
Cook the macaroni according to package instructions, until al dente. Reserve 1 cup pasta water. Place macaroni in baking dish with cauliflower.
In a microwave-safe bowl, combine sour cream, grated cheese, garlic and black pepper to taste. Microwave on high for 30 second increments, stirring each time until completely melted. Add reserved pasta water as needed to make the sauce silky but not watery. Pour over macaroni and cauliflower, add bacon, and toss to coat.
Combine butter, panko and parmesan. Sprinkle evenly over pasta. Broil until golden brown and delicious 1-2 minutes.
You could easily nix the pasta and make this a really amazing vegetable dish. Or do half broccoli, half cauliflower. Or bathe in the deliciousness that is the sour cream cheese bacon sauce.