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Cauliflower Macaroni and Cheese https://www.metro.ca/userfiles/image/recipes/macaroni-chou-fleur-gratine-6067.jpg PT25M PT30M PT55M
Trim off leaves and soak cauliflower in cold water. Finely chop stalk and cut the head into small florets. Blanch cauliflower, uncovered, in boiling chicken broth for a few minutes. Add water, if needed, to cover cauliflower. Drain and reserve broth. Cook pasta in a large pot of boiling salted water, according to package instructions. Drain. Preheat oven to 350°F (180°C). Transfer pasta, cauliflower, meat, parsley, turmeric and pepper to a rectangular baking dish. Add 1/2 cup (125 mL) reserved broth. Add cheeses and mix everything together. Bake 20 minutes. Finish under the broiler for a golden crusty topping.
4
1/2 medium cauliflower 2 cups (500 mL) chicken broth 1/2 cup (125 mL) grated extra-old cheddar cheese 1/2 cup (125 mL) grated havarti 2 cups (500 mL) whole grain macaroni 1 italian (flat-leaf) parsley, minced To taste turmeric To taste freshly ground pepper 3/4 cup (190 mL) cooked cubed pork shoulder or shredded beef blade roast (optional)
Cauliflower Macaroni and Cheese

Cauliflower Macaroni and Cheese

Rate this recipe
9 Votes
4
servings
0:25
Preparation
0:30
COOKING
0:55
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/2
    medium cauliflower
  • 2 cups
    (500 mL)
    chicken broth
  • 1/2 cup
    (125 mL)
    grated extra-old cheddar cheese
    You might like:

    Flyer Deal  (1)
    CASTELLO TICKLER AGED CHEDDAR CHEESE

    CASTELLO TICKLER AGED CHEDDAR CHEESE

    $2.99 /100 g

    DELI CUT, 13.56/lb

  • 1/2 cup
    (125 mL)
    grated havarti
    You might like:

    Flyer Deal  (1)
    DOFINO HAVARTI CHEESE, L'EXTRA CAMEMBERT, NOTRE-DAME BRIE OR ANCO SWISS

    DOFINO HAVARTI CHEESE, L'EXTRA CAMEMBERT, NOTRE-DAME BRIE OR ANCO SWISS

    2 for $10.00

    170 - 200 G, SELECTED VARIETIES

  • 2 cups
    (500 mL)
    whole grain macaroni
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    Flyer Deals  (2)
    ZEROODLE PASTA

    ZEROODLE PASTA

    $4.99 ea.

    200 g SELECTED VARIETIES

    ZUCCHINI NOODLES

    ZUCCHINI NOODLES

    $3.99 ea.

    320 G BUTTERNUT SQUASH NOODLES 340 G

  • 1
    italian (flat-leaf) parsley, minced

  • To taste turmeric

  • To taste freshly ground pepper
  • 3/4 cup
    (190 mL)
    cooked cubed pork shoulder or shredded beef blade roast (optional)
Imprimer ma sélection

Preparation

Trim off leaves and soak cauliflower in cold water.

Finely chop stalk and cut the head into small florets.

Blanch cauliflower, uncovered, in boiling chicken broth for a few minutes. Add water, if needed, to cover cauliflower. Drain and reserve broth.

Cook pasta in a large pot of boiling salted water, according to package instructions. Drain.

Preheat oven to 350°F (180°C).

Transfer pasta, cauliflower, meat, parsley, turmeric and pepper to a rectangular baking dish. Add 1/2 cup (125 mL) reserved broth. Add cheeses and mix everything together.

Bake 20 minutes. Finish under the broiler for a golden crusty topping.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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