|One ramekin finished and ready to bake in the oven for about 15 minutes at 350 degrees.|
Anyway, back to the cauliflower, I borrowed a recipe from "A Pinch of Yum" and made an Alfredo-like sauce with it. It was simply cauliflower, broth, garlic, salt, pepper, and a dash of nutmeg. Since I was making cauliflower mac and cheese, I had to add some Parmesan cheese to it, too, and a splash of heavy cream. You can thin it out with water from the macaroni pot. I pureed it in batches in the blender, poured it over cooked macaroni, mixed in some leftover chunks of chicken breast, and sprinkled some toasted bread crumbs over the top. I took some to work with me that night, and yum! It was such a nice departure from my usual box lunches.
The next day I left town for four days without guilt!
- 1 lb. uncooked elbow macaroni noodles
- 2 large heads cauliflower
- 6 cups vegetable broth
- 6 cloves garlic, minced
- 1 tablespoon butter
- 1 teaspoon salt
- pinch of nutmeg
- pinch of black pepper
- 1 tablespoon olive oil
- ¼ cup heavy cream
- 1/2 cup shredded Parmesan cheese
- 1 cup starchy boiling water from pasta pot
- Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant.
- As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.
- Transfer cauliflower to a blender with about 2 cups of the broth. You may need to do this in batches depending on the size of your blender. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.
- Add the cream and Parmesan cheese and cook over low heat. Add the starchy pasta water. Combine noodles and sauce in a large pot or skillet and pour into individual ramekins or a casserole dish. Bake for 15 minutes in a 350 degree oven to make it nice and toasty.