Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Cauliflower Mac & Cheese

Share

Lobo
Moderator
Moderator

Posts : 18105
Thanked : 883
Join date : 2013-01-12

Cauliflower Mac & Cheese

Post by Lobo on Wed 20 Jan 2016, 1:28 am


Cauliflower Mac & Cheese


Read Reviews

Write a Review
Prep Time: 25 minutes
Cook Time: 60 minutes
Servings: 12
Our version of this comfort-food favorite includes two kinds of cheeses plus a surprise ingredient: cauliflower. Bread crumbs add an irresistible crunchy topping.



  • Printer Friendly Version






  • 339

Ingredients:


  • 3 cups coarse fresh bread crumbs

  • 2 Tbs. unsalted butter, melted
  • 1/4 cup minced fresh flat-leaf parsley
  • Kosher salt and black pepper, to taste
  • 8 oz. pancetta, julienned
  • 1 1/2 lb. cauliflower, cut into 1/2-inch florets
  • 3 to 6 Tbs. unsalted butter
  • 1/4 cup all-purpose flour
  • 2 Tbs. white wine
  • 3 1/2 cups milk
  • 2 cups shredded fontina cheese

  • 3 cups shredded Gouda cheese
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. freshly grated nutmeg
  • 1/2 cup heavy cream
  • 1 lb. fresh macaroni, cooked until al dente


Wine Pairing

This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

Directions:

Preheat an oven to 375ºF.

In a large bowl, combine the bread crumbs, melted butter, parsley, 1 tsp. of the salt and 1/2 tsp. of the black pepper.

In a 4-quart pot over medium heat, cook the pancetta until crispy, about 8 minutes. Transfer to a small bowl and reserve the fat in the pot. Working in batches, add the cauliflower to the pot and cook, stirring occasionally, until tender and caramelized, 10 to 12 minutes per batch, adding 1 to 3 Tbs. butter to the pot if needed. Transfer the cauliflower to a bowl. Add 2 Tbs. water to the pot and stir to scrape up the browned bits. Add to the bowl with the cauliflower. Wash out the pot.

In the same pot over medium heat, melt the remaining 3 Tbs. butter. Add the flour and cook, stirring frequently, about 3 minutes. Whisk in the wine and milk and cook until thickened, about 10 minutes. Add the cheeses, the remaining 2 tsp. salt, 1 tsp. black pepper, cayenne, nutmeg and cream and stir until melted. Then stir in the pasta, pancetta and cauliflower. Sprinkle the bread crumbs on top.

Bake for 30 minutes, then turn the oven to broil and cook until the bread crumbs are crispy and brown, 4 to 5 minutes. Serves 10 to 12.
Williams-Sonoma Kitchen.

    Current date/time is Sat 10 Dec 2016, 4:16 pm