ROASTED CAULIFLOWER MAC & CHEESE

As a somewhat portly child, I recall consuming vast quantities of cheese. This was a regular pleasure; hourly on a slow Saturday. To expedite the process I would put a big chunk of cheddar in a bowl and microwave it. I would then stand at the counter and attack, hovering over the bowl until I’d devoured the entire hot, melty mess.

(This shared reminiscence incites people who profess to love me, namely my own offspring, to gleefully berate me. I guess some memories are best kept to myself.)

Later, as a teenager, I became aghast at my rapidly expanding waistline. After reading one too many weight loss plans, I gave up my beloved dairy in favour of getting into some really cool jeans. This is a time in my history that is painful to recall.

Today, however, I embrace Julia Child’s motto, “Everything in moderation, including moderation”. (Child-isms are a joy to live by.) I find myself returning to the great loves of my youth. In other words, scarfing down pretty much anything originating in a cow’s udder.

My tastes have evolved into a somewhat more sophisticated palate over the years. (Unless we’re talking leftover pasta with the fridge door open. Or Costco hot dogs. Oh my.) Anyway, I now get my cheese fix in several forms.

As in this little beauty which I’ve adapted from culinary superstar, Mollie Katzen.

ROASTED CAULIFLOWER MAC & CHEESE

• Large head of cauliflower, cut into 1” pieces
• Olive oil
• Salt and pepper
• 1 large onion, minced
• 1 cup grated Parmigiano-Reggiano 
• 1/2 container Imperial cheese
• 2 cups grated Monterey Jack, Havarti or a combination 
• 5-6 ounces small shell pasta, such as orecchiette
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups milk, 2% or whole, heated
• 1 tablespoon butter
• 4 cloves garlic, minced
• 2 tablespoons flour
• 1/2 cup bread crumbs, spelt is fantastic but any wholegrain is fine

Preheat the oven to 425 degrees. 

Line a large baking sheet with parchment. Toss the cauliflower with a couple tablespoons of olive oil, salt and pepper. Lay on the baking sheet in a single layer. Sprinkle with the minced onion. Roast for about 1/2 hour or until the cauliflower is beautifully golden, gently stirring once.

Remove the tray from the oven, sprinkle with 1/2 cup parmesan and 1/2 cup Monterey Jack or Havarti  evenly over the cauliflower. Return to the oven until cheese is starting to brown slightly, about 15 minutes. Set aside.

Meanwhile, cook the pasta until barely al dente. Toss with a little olive oil. Set aside.

Reduce oven temperature to 350 degrees. 

In a medium pot heat a couple tablespoons olive oil and butter together. Once butter has melted, turn the heat to low and add the garlic. Stir for a couple of seconds. Add the flour and whisk until it is incorporated and becomes a paste, cooking for a couple of minutes to remove floury taste.

Gradually add the hot milk, whisking constantly as you go. Add the salt and pepper and continue to stir until it is about as think as melted ice cream. Remove from heat and add all remaining cheeses, stirring until well blended.

Combine with the pasta and the cauliflower, making sure to get any yummy bits stuck to the bottom of the baking tray.

Transfer to a greased 8x8 baking pan. Sprinkle with the bread crumbs. Place on top rack in oven and bake for 15-20 minutes, or until bubbly.

You could actually make the case that this is very healthy!