Cauliflower and cheese are a classic combination, and here they come together in a sophisticated take on macaroni and cheese. The cauliflower adds flavor and beneficial nutrients, and it lightens up the calorie count of each portion.
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First of all, you can't give a recipe five stars if you add ingredients and make substitutions. It's not the same recipe anymore. I made this EXACTLY, as written and I thought it was terrible. It smelled amazing while it was cooking but was not worth waiting for. It was dry and lumpy (guess I didn't run the blender long enough) and it lacked flavour. I won't make this again.
What a lovely little recipe! I'm bummed that others didn't find it so, but here are my thoughts. I hate "health" food. HATE it. So I was skeptical but willing to try this one. I was fascinated by how the pureed milk and veggies mirrored a great bechamel. I did not find the texture odd, but I did have the blender going for at least a minute. With the final addition of milk, I added it until the thickness seemed right, so maybe that's what makes the texture difference. I did not find the recipe bland at all, but I added salt to taste rather then measure. I did swap out a couple ingredients, so here they are: asiago for parmesan, skim milk for 1%, and I added some cut up rotisserie chicken and a few extra cloves of garlic. If you do try this one, I hope you have success with it, because it really is good.
I enjoyed this dish quite a bit and was intrigued by the alternative use of cauliflower to make it more nutritious. I'm knocking off 2 stars because there is no way in heck that 1.5 ounces of parmesan is equivalent to 1.5 CUPS! I had 1/3 pound of parm and when I grated it all THAT didn't even reach the 1.5 cup level. Also, I much prefer pasta recipes that call for a full pound rather than 12 ounces. So much easier.
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