Macaroni and Cauliflower with Cheese

One of the things about getting an organic vegetable box delivered is that you never really know what you’re going to end up with. At least, that’s the case in California. In the UK … you’re pretty much guaranteed to get a few root vegetables and a cauliflower. I don’t know why, but cauliflower just keeps on coming. We’ve grown tired of eating it in soups, and in salads, so I hunted about online for something to do with it, arriving with cauliflower gratin. The idea of that much cauliflower, though, with just cheese … well, it didn’t seem to be complete. Hence:

Macaroni and Cauliflower with Cheese

• 2 Cups Cauliflower, cooked, boiled, drained, without salt
• 1 oz Cheese, cheddar
• 2 oz Cheese, edam
• 300 grams Macaroni, dry, enriched
• 1 tsp Mustard, prepared, yellow
• 2 Tbsp Oil, olive
• 1 cup Onions, raw
• 1 tsp Salt
• 1 cup Soymilk, unsweetened
• 1/2 tsp pepper, black
• 1/2 tsp pepper, red or cayenne
• 2 Tbsp Wheat flour
• 1 slice Bread

1. Boil cauliflower until just tender.
2. Bathe in cold water, while retaining the boiling water.
3. Put macaroni noodles into cauliflower water and boil until just done.
4. Drain, retaining 1 cup of the cauliflower / pasta water.
5. Add oil and onion to your pot.
6. Sauté onion until just tender, without browning.
7. Add in your flour and spices, mixing until it comes together into a light rioux.
8. Remove from heat and add pasta water and soymilk, mixing until it comes together into a sauce.
9. Mix in grated cheeses, retaining some for the top.
10. In a food processor (or with your hands), break up your slice of bread into find crumbs.
11. Place pasta & cauliflower mixture into a medium baking dish.
12. Top with remaining cheese, then with bread crumbs.
13. Bake at 350°F / 160°C until brown on top.

For those of you who are into that kind of thing, full nutrition information found at NutritionData.com.

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