I got this idea straight out of Runner's World (March '11) ... a healthy way to incorporate cauliflower into a meal, and eliminate some of the not-so-innocuous culprits of mac'n'cheese! It was delicious! In fact, I may always make mac'n'cheese with this cruciferous vegetable!
2 1/2 cups chicken stock
2 bay leaves
1 cauliflower, cored and cut into large pieces
8 oz. whole wheat pasta (I used elbow mac)
1/2 grated cheese (cheddar, gruyere, whatever you like)
2 T olive oil
1 tsp dijon mustard
1/8 tsp nutmeg
salt & pepper to taste
1/4 cup grated parmesan
1/2 cup whole-grain bread crumbs
Heat oven to 400 deg F. Boil a pot of salted water. In a saucepan, warm the stock and bay leaves on medium-low heat for 5 minutes; turn off heat. Cook cauliflower in boiling water for 25 minutes. Put cauliflower in a food processor. Cook pasta in boiling water for 5 minutes. Drain and rinse to cool; put pasta in a greased, 9" square baking dish. Process cauliflower with stock (discard bay leaves), cheese, oil, mustard, nutmeg, salt and pepper, working in batches. Pour sauce over pasta, toss, and spread evenly into dish. Top with parmesan and bread crumbs. Bake 20 minutes. Serves 4.
I served this dish alongside a pistachio-crusted chicken breast and a mixed green salad. Yum!
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