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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.
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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

Ingredients

Imprimer ma sélection
  • 1/2
    medium cauliflower
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    CAULIFLOWER

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    PRODUCT OF U.S.A., No. 1 GRADE OR PRODUCT OF MEXICO, No. 1 GRADE


    VEGETABLE SPIRALS

    VEGETABLE SPIRALS

    $3.99 ea.

    340 - 400 g CAULIFLOWER RICE 400 g SELECTED VARIETIES


  • 2 cups
    (500 mL)
    chicken broth
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    CAMPBELL'S CHUNKY SOUP OR BROTH, STOUFFERS, LEAN CUISINE, SMART ONES ENTRÉES OR MCCAIN FRENCH FRIES

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    SELECTED SIZES, SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    grated extra-old cheddar cheese
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    CASTELLO CHEDDAR CHEESE

    CASTELLO CHEDDAR CHEESE

    $6.99 ea.

    200 g SELECTED VARIETIES


    CASTELLO TICKLER CHEDDAR

    CASTELLO TICKLER CHEDDAR

    $13.99 /lb

    DELI CUT, 3.08/100 g


    SNOWDONIA CHEDDAR CHEESE

    SNOWDONIA CHEDDAR CHEESE

    $9.99 ea.

    200 g, SELECTED VARIETIES


    5 BONUS Reward Miles when you buy 2
    IÖGO OR NATREL SNACK CHEESE

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    6 X 20 g, 100 g, SELECTED VARIETIES

    5 AIR MILES® Bonus Miles when buying 2


  • 1/2 cup
    (125 mL)
    grated havarti
  • 2 cups
    (500 mL)
    whole grain macaroni
  • 1
    italian (flat-leaf) parsley, minced

  • To taste turmeric
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    CLUB HOUSE SPICES

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    selected sizes selected varieties


    CLUB HOUSE SPICES

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    $10.99 ea.

    SELECTED SIZES SELECTED VARIETIES



  • To taste freshly ground pepper
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    AVOCADOS

    AVOCADOS

    $2.99 ea.

    5 PK PRODUCT OF MEXICO JUMBO CANTALOUPES PRODUCT OF GUATEMALA, NO. 1 GRADE ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO


  • 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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