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Smoky Cauli-Power Mac & Cheese https://www.metro.ca/userfiles/image/recipes/macaroni-au-fromage-fume-et-au-chou-fleur-10452.jpg PT35M PT27M PT1H02M
Preheat oven to 425°F (220°C).Trim cauliflower stem so it sits flat on cutting board; cut into thirds vertically (you will have two outside parts and one piece with core still attached).Grate outside pieces on a box grater and measure 3 cups (750 mL).Cut the middle piece of cauliflower into skinny florets, measure 2 cups (500 mL).Set aside grated cauliflower and place florets in large mixing bowl.Using your hands, tear mushrooms into bite-size chunks, stem and all.Add to bowl with cauliflower florets; toss with salt, pepper, 2 Tbsp. (30 mL) of the canola oil, breadcrumbs and ½ cup (125 mL) of aged Cheddar.Spread mixture on a non-stick or foil lined baking sheet.Bake for 10 minutes or until browned; set asideIn large pot of boiling, salted water, cook pasta according to package directions, until al dente.Drain and rinse lightly; set aside.Meanwhile, preheat oven to high broil.Heat large, heavy bottomed pot on medium-high heat.When pot is hot enough that a water droplet evaporates quickly, add remaining oil, grated cauliflower, onion and salt and pepper.Do not stir for the first 1 minute of cooking.Sauté, until cauliflower is golden brown, about 5 minutes.Add butter and garlic; cook 3 minutes, stirring and scraping up any bits stuck to bottom of the pot.Reduce heat to medium and add cornstarch, mustard, yeast extract (if using) and nutmeg.Stirring well, slowly whisk in milk and whipping cream; bring sauce to simmer. Remove from heat.With an immersion blender, carefully puree until smooth.Stir in remaining aged Cheddar, smoked Cheddar and Blue cheese; return to heat.Stir until cheese is melted.Remove sauce from heat and stir in pasta.Place baking sheet with cauliflower mixture on the top rack in the oven and broil until mixture is crispy, about 1 to 2 minutes.Place cheesy cauliflower pasta in serving bowls and top with crispy cauliflower and mushroom mixture.Sprinkle with chives and enjoy.Variation:Place cheesy cauliflower pasta in a buttered 13x9-inch (3 L) glass baking dish. Top with roasted cauliflower and mushroom mixture, chives and an additional ½ cup (125 mL) each of shredded aged Cheddar cheese and smoked Cheddar cheese. ake in preheated 375°F (190°C) oven until cheese is melted and cauliflower is deep brown but not burnt, about 10 to 12 minutes.
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1 large cauliflower (or 2 small heads) 1 lb (454 g) cremini mushrooms, sliced salt and pepper to taste 1/4 cup (60 mL) canola oil, divided 2 cups (500 mL) shredded Cow's Creamery extra-old cheddar cheese or other Canadian aged cheddar, divided 1 lb (454 g) elbow macaroni 1 cup (250 mL) Panko breadcrumbs 1 onion, diced 1/2 cup (125 mL) unsalted butter 3 clove garlic, minced 2 Tbsp. (30 mL) cornstarch 1 Tbsp. (15 mL) Dijon mustard 1 tsp. (5 mL) yeast extract (optional) 1/2 tsp. (2 mL) ground nutmeg 2 cups (500 mL) whole milk 1 cup (250 mL) 35 % whipping cream 2 1/2 cups (625 mL) shredded Cow's Creamery Appletree smoked cheddar cheese or other smoked Canadian cheddar 1 cup (250 mL) crumbled Devil's Rock Blue cheese or other mild creamy Canadian Blue cheese chopped chives
Smoky Cauli-Power Mac & Cheese

Smoky Cauli-Power Mac & Cheese

Rate this recipe
1 Vote
8
servings
0:35
Preparation
0:27
COOKING
1:02
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    large cauliflower (or 2 small heads)
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    CAULIFLOWER

    CAULIFLOWER

    $3.49 ea.

    PRODUCT OF CANADA CANADA No. 1 GRADE


  • 1 lb
    (454 g)
    cremini mushrooms, sliced

  • salt and pepper to taste
  • 1/4 cup
    (60 mL)
    canola oil, divided
  • 2 cups
    (500 mL)
    shredded Cow's Creamery extra-old cheddar cheese or other Canadian aged cheddar, divided
  • 1 lb
    (454 g)
    elbow macaroni
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    OLIVIERI FRESH STUFFED PASTA OR SKILLET GNOCCHI

    OLIVIERI FRESH STUFFED PASTA OR SKILLET GNOCCHI

    $8.49 ea.

    500 - 700 g, SELECTED VARIETIES


  • 1 cup
    (250 mL)
    Panko breadcrumbs
  • 1
    onion, diced
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    LEMONS

    LEMONS

    $2.99 ea.

    2 lb, PRODUCT OF SOUTH AFRICA OR ARGENTINA ROMAINE HEARTS 3 PK, PRODUCT OF U.S.A VIDALIA YELLOW SWEET ONIONS 3 lb PRODUCT OF U.S.A., No. 1 GRADE LIMES 1 lb, PRODUCT OF MEXICO


  • 1/2 cup
    (125 mL)
    unsalted butter
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    SELECTION BUTTER OR BECEL BRICKS

    SELECTION BUTTER OR BECEL BRICKS

    $3.99 ea.

    454 g SELECTED VARIETIES


  • 3
    clove garlic, minced
  • 2 Tbsp.
    (30 mL)
    cornstarch
  • 1 Tbsp.
    (15 mL)
    Dijon mustard
  • 1 tsp.
    (5 mL)
    yeast extract (optional)
  • 1/2 tsp.
    (2 mL)
    ground nutmeg
  • 2 cups
    (500 mL)
    whole milk
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    SAVE $1.50
    NATREL ORGANIC MILK

    NATREL ORGANIC MILK

    $5.49 ea.

    2 L or IÖGO MULTI-PACK YOGOURT 16 X 95 - 100 g SELECTED VARIETIES


  • 1 cup
    (250 mL)
    35 % whipping cream
  • 2 1/2 cups
    (625 mL)
    shredded Cow's Creamery Appletree smoked cheddar cheese or other smoked Canadian cheddar
  • 1 cup
    (250 mL)
    crumbled Devil's Rock Blue cheese or other mild creamy Canadian Blue cheese
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    CASTELLO GORGONZOLA CHEESE

    CASTELLO GORGONZOLA CHEESE

    $16.99 /lb

    REGULAR OR SMOKED DELI CUT, 3.75/100 g



  • chopped chives
Imprimer ma sélection

Preparation

Preheat oven to 425°F (220°C).

Trim cauliflower stem so it sits flat on cutting board; cut into thirds vertically (you will have two outside parts and one piece with core still attached).

Grate outside pieces on a box grater and measure 3 cups (750 mL).

Cut the middle piece of cauliflower into skinny florets, measure 2 cups (500 mL).

Set aside grated cauliflower and place florets in large mixing bowl.

Using your hands, tear mushrooms into bite-size chunks, stem and all.

Add to bowl with cauliflower florets; toss with salt, pepper, 2 Tbsp. (30 mL) of the canola oil, breadcrumbs and ½ cup (125 mL) of aged Cheddar.

Spread mixture on a non-stick or foil lined baking sheet.

Bake for 10 minutes or until browned; set aside

In large pot of boiling, salted water, cook pasta according to package directions, until al dente.

Drain and rinse lightly; set aside.

Meanwhile, preheat oven to high broil.

Heat large, heavy bottomed pot on medium-high heat.

When pot is hot enough that a water droplet evaporates quickly, add remaining oil, grated cauliflower, onion and salt and pepper.

Do not stir for the first 1 minute of cooking.

Sauté, until cauliflower is golden brown, about 5 minutes.

Add butter and garlic; cook 3 minutes, stirring and scraping up any bits stuck to bottom of the pot.

Reduce heat to medium and add cornstarch, mustard, yeast extract (if using) and nutmeg.

Stirring well, slowly whisk in milk and whipping cream; bring sauce to simmer. Remove from heat.

With an immersion blender, carefully puree until smooth.

Stir in remaining aged Cheddar, smoked Cheddar and Blue cheese; return to heat.

Stir until cheese is melted.

Remove sauce from heat and stir in pasta.

Place baking sheet with cauliflower mixture on the top rack in the oven and broil until mixture is crispy, about 1 to 2 minutes.

Place cheesy cauliflower pasta in serving bowls and top with crispy cauliflower and mushroom mixture.

Sprinkle with chives and enjoy.

Variation:

Place cheesy cauliflower pasta in a buttered 13x9-inch (3 L) glass baking dish. Top with roasted cauliflower and mushroom mixture, chives and an additional ½ cup (125 mL) each of shredded aged Cheddar cheese and smoked Cheddar cheese. ake in preheated 375°F (190°C) oven until cheese is melted and cauliflower is deep brown but not burnt, about 10 to 12 minutes.

Source : Dairy Farmers of Canada

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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