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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Cauliflower Mac & Cheese

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Cauliflower Mac & Cheese Empty Cauliflower Mac & Cheese

    Post by Lobo Wed Jan 20, 2016 2:28 am

    Cauliflower Mac & Cheese Img100l
    Cauliflower Mac & Cheese
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    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.






    • 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

    Cauliflower Mac & Cheese Wine-pairing-icon-white

    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.
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