Yet another way to try and sneak veggies into our main meals.  I have seen this recipe several places on line and in Rachel Ray’s Every Day magazine, so I thought it was time to try it.

Was the recipe easy to follow?

Yes! It was very easy (it was published as a recipe for kids!). Probably the fussiest part of it was cutting up the cauliflower

Did the dish taste good?

YES! I thought it was very good. I might add more dijon mustard next time. Chad said it was good, except for the cauliflower.  But Maria asked for more after her first helping. Often asking for seconds is reserved for fruits!

Would you make it again?

Probably, but it made a TON. Even Chad couldn’t believe the version I cut out of my magazine said serves 4! We all ate good size servings and I froze 30 muffin cups full for Maria for later! Plus another good size serving for her tomorrow!  I think when I do it again, I will halve the recipe and then just probably use frozen cauliflower.

Cauliflower Mac ‘n’ Cheese

Salt
1 head cauliflower, cut into florets
1 pound whole wheat pasta
2 tablespoons butter
1/4 cup flour
1 1/2 cups milk
1 cup chicken broth
2 cups shredded sharp cheddar cheese
1 tablespoon Dijon mustard
Pepper

Bring a large pot of water to a boil, salt it, add the cauliflower and cook until crisp-tender, about 5 minutes. Transfer the florets with a slotted spoon to a large bowl. In the same boiling water, cook the pasta until al dente then drain in a colander. Add the pasta to the cauliflower.

While the pasta is working, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, then whisk in the milk and chicken broth and cook until thickened, about 5 minutes. Stir in the cheese. Whisk in the mustard and season with pepper. Stir the cheese sauce into the pasta and cauliflower. Yum-o!

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