I love macaroni and cheese. I love cauliflower.
And I love Gruyere cheese.
So it is only natural that the first recipe I tried in Melt: The Art of Macaroni and Cheese by Stephanie Stiavetti and Garrett McCord was Cauliflower and Gruyere Macaroni Gratin. For my review of Melt, see Reading Nook, (at right).
Cauliflower as a stand-in for macaroni has been making the recipe rounds for years, and the cruciferous vegetable does make a tasty substitute, but this version combines the cauliflower with macaroni. Another way this recipe differs is that the cauliflower is roasted first, accentuating the vegetable’s sweet and nutty flavor. Throw in some Gruyere and heavy cream and you’ve got a company- or holiday-worthy dish.
Cauliflower and Gruyere Macaroni Gratin
1 head cauliflower, cut into tiny florets (see notes)
1 tablespoon olive oil
Salt and ground black pepper
8 ounces elbow macaroni
8 ounces Gruyere cheese, shredded
1 ½ cups heavy cream (see notes)
1 teaspoon mustard powder
¼ teaspoon ground nutmeg
3 ounces freshly grated parmesan cheese
Heat oven to 375 degrees.
Toss the cauliflower florets with the olive oil. Season with salt and pepper. Roast cauliflower in a deep-sided 9-inch square (or similar size)casserole dish for 20 to 25 minutes or until florets are golden brown and tender.
Meanwhile, cook the macaroni in a large pot of salted boiling water to al dente, according to package directions. Drain well.
Pour the drained pasta into the casserole dish with the cauliflower and mix well.
Add the cheese, heavy cream, mustard, nutmeg and salt and pepper to taste. Stir until well mixed.
Use the back of a spoon to push the pasta beneath the surface of the cream and sprinkle evenly with the parmesan. Bake 1 hour. Let stand 5 to 10 minutes before serving.
Makes 6 servings.
Notes: I had a huge head of cauliflower and was afraid the whole head would be too much so I used only half a head. I replaced half of the heavy cream with half-and-half to cut back on the fat and calories a bit.
Food, Pages 33 on 04/02/2014