Post by amarante on Oct 22, 2016 11:28:53 GMT -5
WHITNEY’S CAULIFLOWER MAC ’N’ CHEESE
SERVES 4
Source: The Contestants and Judges of MasterChef - MasterChef: The Ultimate Cookbook
Roasting the cauliflower adds a nutty flavor and hearty texture to the dish. You’ll never miss the pasta in this mac ‘n’ cheese
8 cups cauliflower florets (about 1 head)
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1½ cups fat-free milk
½ cup heavy cream
½ teaspoon salt
1 cup grated sharp cheddar cheese (4 ounces)
Preheat the oven at 400°F.
Toss the cauliflower florets in the oil on a baking sheet. Sprinkle with the kosher salt and ¼ teaspoon of the pepper. Roast until fork-tender and lightly browned in spots, 25 to 30 minutes. Remove from the oven but leave the oven on and reduce the temperature to 350°F.
Meanwhile, melt the butter in a medium skillet over medium heat. Add the flour and cook, stirring, for 1 minute. Gradually whisk in the milk. Simmer over medium heat, stirring frequently, until thickened, 2 to 4 minutes. Whisk in the cream and cook for 5 minutes. Reduce the heat to low and stir in the table salt, all but 2 tablespoons of the cheese, and the remaining ¼ teaspoon pepper. Stir until the cheese melts, then cook, stirring often, until thickened, 8 to 10 minutes.
Place the cauliflower florets in an 8 x 8-inch glass baking dish or four 10-ounce ramekins. Pour the cheese sauce on top. Sprinkle the top of the cauliflower with the remaining 2 tablespoons cheese.
Bake until the cheese is bubbling, 20 to 25 minutes. Serve warm.
SERVES 4
Source: The Contestants and Judges of MasterChef - MasterChef: The Ultimate Cookbook
Roasting the cauliflower adds a nutty flavor and hearty texture to the dish. You’ll never miss the pasta in this mac ‘n’ cheese
8 cups cauliflower florets (about 1 head)
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1½ cups fat-free milk
½ cup heavy cream
½ teaspoon salt
1 cup grated sharp cheddar cheese (4 ounces)
Preheat the oven at 400°F.
Toss the cauliflower florets in the oil on a baking sheet. Sprinkle with the kosher salt and ¼ teaspoon of the pepper. Roast until fork-tender and lightly browned in spots, 25 to 30 minutes. Remove from the oven but leave the oven on and reduce the temperature to 350°F.
Meanwhile, melt the butter in a medium skillet over medium heat. Add the flour and cook, stirring, for 1 minute. Gradually whisk in the milk. Simmer over medium heat, stirring frequently, until thickened, 2 to 4 minutes. Whisk in the cream and cook for 5 minutes. Reduce the heat to low and stir in the table salt, all but 2 tablespoons of the cheese, and the remaining ¼ teaspoon pepper. Stir until the cheese melts, then cook, stirring often, until thickened, 8 to 10 minutes.
Place the cauliflower florets in an 8 x 8-inch glass baking dish or four 10-ounce ramekins. Pour the cheese sauce on top. Sprinkle the top of the cauliflower with the remaining 2 tablespoons cheese.
Bake until the cheese is bubbling, 20 to 25 minutes. Serve warm.
