Baked Cauliflower Mac and Cheese

Votes: 3

Time: 1 hour 35 minutes
Complexity: easily
Servings: 8 - 10

This delicious casserole is packed with the flavor of popular Buffalo wings, but it's meatless and loaded with the healthy fiber found in cauliflower. Sauté the cauliflower with celery, butter, and hot sauce and layer it in a baking dish, alternating with mac and cheese, topped with a mixture of breadcrumbs and blue cheese. After baking, all the flavors meld, leaving a deliciously crispy and savory topping. Serve the mac and cheese with hot sauce for those who like their Buffalo wings a little spicier.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of pasta horns
1 medium head cauliflower, cut into florets (about 4 cups)
100g unsalted butter + extra for greasing the pan
2 stalks celery, finely chopped
1 small onion, finely chopped
2 cloves garlic, crushed
3/4 cup hot sauce, plus extra for serving
2 tbsp. premium flour
2 tsp mustard powder
2.5 cups of low-fat cream
450 g sharp yellow cheddar, cut into 1 cm cubes (about 3 1/2 cups)
220 g grated pepper jack cheese (about 2 cups)
2/3 cup sour cream
1 cup panko breadcrumbs
0.5 cup crumbled blue cheese
2 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pasta, cauliflower, cheddar cheese, pepper jack cheese, blue cheese, cream, sour cream, hot sauce, mustard powder

Cooking the dish according to the recipe:

Preheat oven to 175°C and grease a 22x32cm baking dish.
Bring a large saucepan of salted water to a boil and fill a large bowl with ice water. Cook the cauliflower until tender, about 5 minutes. Using a slotted spoon, transfer the cauliflower to the ice water to cool completely, then drain. Bring the salted water to a boil and cook the pasta until al dente, about 7 minutes. Drain and set aside.

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the celery and onion and cook until softened, about 5 minutes. Add the blanched cauliflower and garlic and cook for 2 minutes, then add 1/2 cup hot sauce and cook until slightly thickened, about 1 minute more.
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and mustard until smooth. Stir in the cream, then add the remaining 1/4 cup of hot sauce and stir until thickened, about 2 minutes. Stir in the cheddar and pepper jack cheese, then whisk in the sour cream until smooth.
Place half the pasta in the prepared baking dish and pour about half the cheese sauce over it. Top with the cauliflower mixture and the remaining pasta. Drizzle the remaining cheese sauce evenly over everything.
Place the remaining 2 tablespoons butter in a microwave-safe bowl and melt for 30 seconds. panko breadcrumbs, blue cheese, and parsley. Sprinkle over the pasta and bake until bubbly, 30-40 minutes. Let cool for 10 minutes, then serve with hot sauce.

Categories:

recipe / Comfort food / Oven / Main courses / Casseroles / Pasta / Eggs and dairy products / Cabbage dishes / Main courses with cabbage / Cauliflower dishes / Food Network - recipes

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