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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
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    CAULIFLOWER

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    $2.99 ea.

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

    BROCCOFLOWER, ROMANESCO OR ORANGE CAULIFLOWER

    BROCCOFLOWER, ROMANESCO OR ORANGE CAULIFLOWER

    $3.99 ea.

    PRODUCT OF U.S.A.

  • 2 cups
    (500 mL)
    chicken broth
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    CAMPBELL'S CHUNKY SOUP 540 ml or BROTH 480 - 900 ml

    CAMPBELL'S CHUNKY SOUP 540 ml or BROTH 480 - 900 ml

    2 for $3.00

    SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    grated extra-old cheddar cheese
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    Jarlsberg Cheese Regular or Light Balderson 2 Year Cheddar, Bergeron Gouda or Louis Cyr Canada Cheese

    Jarlsberg Cheese Regular or Light Balderson 2 Year Cheddar, Bergeron Gouda or Louis Cyr Canada Cheese

    $9.99 /lb

    DELI CUT

  • 1/2 cup
    (125 mL)
    grated havarti
  • 2 cups
    (500 mL)
    whole grain macaroni
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    SAVE UP TO $1.61
    BARILLA PASTA, RAGÚ PASTA SAUCE OR AYLMER TOMATOES

    BARILLA PASTA, RAGÚ PASTA SAUCE OR AYLMER TOMATOES

    $0.88 ea.

    340 - 454 g, 540 - 796 ml SELECTED VARIETIES

  • 1
    italian (flat-leaf) parsley, minced

  • To taste turmeric
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    CLUB HOUSE SPICES

    CLUB HOUSE SPICES

    $6.99 ea.

    SELECTED SIZES, SELECTED VARIETIES


  • 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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