Name: Mac and “Cheese”
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
Ingredients: Salt and pepper; One 1-pound box pasta; 1/4 cup oil; 1 head cauliflower, cut into small pieces; 1 cup diced onion; 2 cloves garlic; 2 cups water or vegetable stock; 1/2 teaspoon grated nutmeg; 1 cup breadcrumbs; 2 tablespoons chopped fresh herbs (parsley, rosemary or thyme); 1/4 cup dairy-free or vegan Parmesan

Directions

Preheat the oven to 475 degrees F.
Bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook for 3 minutes less than the package instructions. Drain and set aside.
Meanwhile, heat a large pan over medium heat and add the oil. When hot, add the cauliflower and onions and saute until starting to soften, 3 to 5 minutes. Add the garlic and cook for another minute. Add the water or stock, bring to a simmer and simmer until everything is soft, about 3 minutes. Add the nutmeg. Check the seasoning and add salt and pepper to taste. Remove from the heat and let cool slightly. Transfer to a blender and puree until smooth.
Toss the pasta with the puree in a medium bowl. Transfer to a baking dish and top with the breadcrumbs, herbs and dairy-free Parmesan. Bake until warmed through and the breadcrumbs are toasted, 3 to 5 minutes.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

On Tonight

Mac and “Cheese”

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