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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Well, I made this "EXACTLY as written" and my husband and I loved it! (On, there was that dab of heavy cream I added, sorry, but the quantities were the same.)
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.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?