Astral Wiki

Cauliflower Mac and Cheese

Ingredients: Cream

  • 1 large head cauliflower, chopped into 1-inch pieces
  • 1 and 1/2 cups vegetable stock
  • 1/2 teaspoon kosher salt Mac & Cheese
  • 3/4 pound pasta (we used large shell pasta)
  • 1 and 1/2 cups Magic Cauliflower Cream (above)
  • 1 large head cauliflower, chopped into 1-inch pieces
  • 1 and 1/2 cups vegetable stock
  • 1/2 teaspoon kosher salt
  • 2 and 1/2 cups shredded cheese
  • Fresh ground black pepper to taste
  • Salt to taste

Instructions: Cream

  1. Add cauliflower florets, stock, and salt to a medium saucepan. Cover and place on the stove over medium-high heat. Cook for ten minutes.
  2. After ten minutes, give cauliflower a stir. Re – cover and cook for ten minutes more or until cauliflower is very easily pierced with a fork.
  3. Turn off the heat and leave the covered pot on the stove for an additional ten minutes.
  4. Use a large spoon or ladle to carefully transfer cauliflower and any remaining stock to a blender or food processor. Cover and blend for at least thirty full seconds until cauliflower has formed a smooth, thick cream.
  5. Use cauliflower cream immediately or let cool completely and store in an airtight container in the fridge for up to a week.

Pasta

  1. Cook pasta in very salty water until al dente.
  2. Reserve 1/3 cup of your pasta water (we’ll use some in the sauce later!)
  3. Drain pasta and set aside. Return pot to stove.

Sauce

  1. Add cauliflower cream to pot and turn the heat to medium. Cook, stirring occasionally, until cauliflower cream has reached a low simmer and begun to bubble, about 6-8 minutes.
  2. Add shredded cheese and fresh ground black pepper to cauliflower cream and stir to combine. Continue stirring until cheese has fully melted and you have a smooth, thick sauce.
  3. Turn off the heat.

Assemble

  1. Add cooked pasta to sauce and stir to combine. Sauce should still be relatively thick.
  2. Add reserved pasta water a splash at a time (about 2 Tablespoons at a time), stirring well between each add ition, to lightly thin the sauce and help it coat the pasta. You won’t need all the pasta water! I usually use a little less than 1/4 cup.
  3. Taste the mac and cheese. Add salt if necessary.
  4. Top mac and cheese with a bit of fresh ground black pepper and serve immediately.