Okay, I didn't go all Jessica Seinfeld on you by 'hiding' the cauliflower in a measly one cup mash; this was bold and flavourful, and uber tasty. I had some blue brie in the fridge a wee too long, which needed to be consumed. By liberally hacking off the rind, I was able to salvage a pretty nice chunk. It made a fantastic addition to what would have been pretty good, but not as good as, this mac & cheese!
5 cups quite finely chopped cauliflower
340 g pkg brown rice, veggie spirals
2 tbsp butter, same of whole grain flour
1 can skim evaporated milk
1 heaping cup of 2 yr old aged white cheddar, shredded
approx 3/4 cup of blue brie, with the rinds removed
pepper, and a dash of nutmeg
Bring lightly salted water to a boil, add the cauliflower, cook for 5 mins. Remove same, leaving the water to cook the pasta in. Cook the pasta. (I added the cooked cauliflower to the sauce about 4 mins prior to serving).
In the meantime, in another pot, make a roux from your butter and flour, add the milk, whisk constantly until hot and bubbly, turn heat down slightly, add the cheddar, whisk until smooth, add the blue brie and continue whisking. Adjust your seasonings. Add your cooked pasta to the sauce, and voila!
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