Roasted Cauliflower Mac and Cheese at home
- Yield 6
- Prep 20 minutes
- Cook 35 minutes
- Total 55 minutes
Roasted Cauliflower Mac and Cheese at home is a pasta recipe on Avoteb. The yield on the card is 6. Plan on 55 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 large head of cauliflower (about 3 pounds before chopping), chopped into florets
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- fine sea salt and freshly-cracked black pepper
- 1/2 cup Panko breadcrumbs
- 12 ounces uncooked pasta (I used shells)
- 3 tablespoons butter
- 3 large cloves garlic, pressed or finely minced
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 8 ounces freshly-grated sharp cheddar or gruyere
- 1 ounce freshly-grated Parmesan
- (optional) chopped fresh chives or parsley, for garnish
Method
Bake the cauliflower. Warm oven to 425°F (220°C). Lay out the cauliflower florets in an even layer on a large baking sheet. Spoon evenly with the olive oil, then sprinkle the smoked paprika, garlic powder, and a generous pinch of salt and pepper evenly over the cauliflower. Turn briefly to combine. Spread the cauliflower out in an even layer and bake for 25 to 30 minutes until lightly toasted around the edges. Lift baking sheet from oven and keep nearby, leaving the oven on.
Toast the breadcrumbs. While that cooks, as the cauliflower is roasting, toast the Panko by cooking it in a large stockpot over medium-a hot burner, stirring frequently, until it turns golden brown (about 3-5 minutes). Move the breadcrumbs to a separate bowl, and briefly wipe down the stockpot so that it is clean.
Leave the pasta. Fill the same stockpot with water and bring it to a boil. Generously salt the water, add the pasta, then cook until it just reaches al dente. (Try to avoid overcooking the pasta since it will cook slightly more in the oven.) pour off pasta, return it to the stockpot, and keep nearby.
Make the cheese sauce. While that cooks, as the pasta is being prepared, melt the remaining 3 tablespoons butter in a medium saucepan over a medium burner. Tip in the garlic and cook for 1 minute, stirring occasionally. Tip in the flour and whisk to combine until the mixture is smooth. Gradually add the milk and whisk until combined and smooth. Continue cooking, stirring occasionally, until the mixture has thickened and almost reaches a let it bubble gently. Tip in in the cheeses plus a few twists of freshly-cracked black pepper
Mix and bake. Tip the sauce into the stockpot with the cooked pasta, add the roasted cauliflower and toss the mixture gently until combined. Move the mixture to a 9 x 13-inch baking dish, spread it out in an even layer and sprinkle the toasted breadcrumbs evenly on top. Roast uncovered for 5 minutes.
Plate Lift from the oven and sprinkle with your desired finish. Plate while it is hot while it’s hot and melty…and enjoy!
