![]() I did what I often do with recipes, which is to make it for a large gathering of people and quietly set the dish down, not telling anyone it was mine, to ensure their unbiased reactions. It took a few tries, and when I finally got it right, it was time to put the recipe to the ultimate test: serving the cauliflower mac & cheese to others, without mentioning that it was low fat and healthier… and watching to see the reception. ![]() ![]() So I asked for the recipe too, with the hope of recreating my own vegan and healthy version. One of the guests had brought a traditional macaroni and cheese casserole dish made with cauliflower, and people at the party could not stop raving about it or asking for the recipe. Transfer to prepared baking dish, and top with breadcrumbs. Remove from heat, and stir in Cheddar and Parmesan. Add cooked onions and any remaining broth from pan into Vitamix or food processor, add mashed squash and miso and blend until combined. Then remove and let cool for 10 to 15 minutes. Bake in a pre-heated 425 degree oven for about 15 minutes until the topping just browns. Sprinkle Matzo meal and any additional spices as desired over top, then a heavy spray of olive oil cooking spray. Cook for 5-6 minutes until tender adding broth when needed to prevent burning. Pour Mac and Cheese mix into an appropriately sized oven safe dish. Reduce heat to medium-low, and simmer 5 minutes, stirring occasionally. In a large saucepan heat vegetable broth over medium heat and add the onions. The idea for this homemade cauliflower mac and cheese came from a party I attended about a year ago. Increase heat to medium-high, and bring sauce to a boil, whisking constantly.
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