Mac n’ Cheese with Cauliflower
(4 servings)
Ingredients:
2 lb. head Fresh Cauliflower, halved and trimmed of leaves
2 tbsp. Kosher Salt
3 tbsp. Extra Virgin Olive Oil
1 medium clove Fresh Garlic, smashed and peeled
½ tsp. Red Pepper Flakes
8 oz. Pasta (see note)
1½ oz. Pecorino Romano Cheese, grated
1½ oz. Provolone Cheese, grated
Directions:
In a large pot, bring 4-quarts water to a boil. Add 2 tbsp. salt and the 2 halves of cauliflower. Cook for 5 minutes starting the timer when you put the cauliflower in the water. Using tongs, transfer the cauliflower to a large cutting board and let cool. Reserve pot and water. Once cooled, chop florets and stems into pieces slightly smaller than the pasta you are using discording the core. You should have about 4 cups. In a 12-inch nonstick skillet over medium heat, warm oil and then add garlic to pan. Cook until golden and then discard the garlic. Now add the cauliflower, pepper flakes and ½ tsp. salt to skillet. Increase heat to medium-high and cook, stirring occasionally until cauliflower is well browned. Meanwhile, having returned water to a boil, cook pasta for 5 minutes, stirring occasionally. Reserve 2½ cups of the water and drain. Add pasta and ¼ tsp. black pepper to skillet and then stir in 1 cup of water. Continue cooking over medium-high heat for 3-5 minutes or until pasta is al dente. If needed before getting there, add more water ¼ cup at a time. Once al dente, stir in one more quarter cup of water. Sprinkle on the pecorino, then stir until cheese is evenly distributed and melted. Sprinkle on the provolone, then stir until pasta is glossy and lightly coated. Remove from heat and add water by the tablespoon if too sticky and dry. Continue until you have the consistency you wish. Taste and season with salt and pepper. Serve with more oil and cheese available to diners.
Notes: Here the best pasta choices are campanelle, cavatappi or fusilli
Ideas for Future Efforts
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