my caulifiower mac & cheese "if you please"

Name: My Caulifiower Mac & Cheese "If You Please"
Prep time: 20 min
Cook time: 20 min
Cuisine: American
Ingredients: 1 large head, cauliflower, 4 cups for sauce, save the rest to add before baking (chopped); 12 ounce(s) brown rice elbow pasta; 1 tablespoon(s) dijon mustard; 1 - shallots, minced; 3 clove(s) garlic; 1/2 teaspoon(s) smoked paprika; 1 cup(s) sharp cheddar; 1 tablespoon(s) sherry vinegar; - salt and pepper; - pasta water, as needed to thin; ## TOPPING OPTIONS; 1/4 cup(s) panko bread crumbs; 1/2 cup(s) parmesan cheese; 1/4 cup(s) chopped, chives; - a few picnhes of red pepper flakes; - super cheesy option, add an extra handful of chessar cheese under the panko

3 Pinches

Jacqueline Valdez

Topeka, KS

Updated on Apr 3, 2017

I have made this recipe and there is a Vegan option available that I currently don't have the information for but will post when I get it. It's all basically up to you how light or healthy you make this!! Pile on the cheddar and/or parmesan cheese to make it more indulgent and cheesy or hold back to make it a bit lighter. It's all up to you how you want to make this! But have fun with the ingredients and add something or leave something out....play with it. I and my family personally like this version of the original.

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prep time 20 Min

cook time 20 Min

method Bake

yield depends on serving size

Ingredients

1 large head, cauliflower, 4 cups for sauce, save the rest to add before baking (chopped)
12 ounces brown rice elbow pasta
1 tablespoon dijon mustard
1 - shallots, minced
3 cloves garlic
1/2 teaspoon smoked paprika
1 cup sharp cheddar
1 tablespoon sherry vinegar
- salt and pepper
- pasta water, as needed to thin
TOPPING OPTIONS
1/4 cup panko bread crumbs
1/2 cup parmesan cheese
1/4 cup chopped, chives
- a few picnhes of red pepper flakes
- super cheesy option, add an extra handful of chessar cheese under the panko

How To Make my caulifiower mac & cheese "if you please"

Step 1

Preheat oven to 400 degrees.

Step 2

Bring a large pot of salted water to a boil. Add 4 cups of cauliflower florets and cook until tender but not mushy or over cooked. (about 8 minutes) Use a slotted spoon to drain the cauliflower florets, then scoop the cauliflower into a blender. When the cauliflower is out, bring your water back up to a running boil and add your pasta.
Step 3

Back at your blender---add the Dijon mustard, shallot, garlic, smoked paprika, salt & pepper to the cauliflower florets and puree well. Add about 3/4 cups of cheddar cheese & sherry vinegar and blend again. Taste and adjust seasonings to your liking.
Step 4

When your pasta is "el dente" (firm to the bite), set aside a cup or so of pasta water then fully drain the rest of your pasta and the water out of the large pot. Return the cooked pasta to the pot and stir with the other ingredients you added earlier.
Step 5

Pour your pasta into a large baking dish (9x13) and place the remaining cauliflower florets on top. Top with a sprinkling of panko and/or parmesan cheese (if using) and drizzle olive oil. (optional---make it extra cheesy by adding that extra layer of cheddar cheese under the panko and or parmesan cheese) This does not need to be covered.
Step 6

Bake about 20 minutes or until the top is crispy and golden. (time depends on the size of your dish)
Step 7

Remove from oven and top with chives and red pepper flakes if your heart desires or just leave it the way it is and ENJOY!!!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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