Mac-and-Cheese-Style Cauliflower

A good way to get your cauliflower in! This was also very good and easy to make, but the recipe makes a lot. Another excellent dish for leftovers!

1 large head cauliflower, cut into medium florets
2 Tbs butter or margarine
3 Tbs all-purpose flower
2 cups low-fat milk
1 clove garlic, minced (1 tsp)
2 cups grated extra-sharp Cheddar cheese
1/2 cup nutritional yeast
1 pinch cayenne pepper
2 egg yolks
1 1/2 cups breadcrumbs

Preheat oven to 350 degrees F. Bring large pot of water to a boil. Add cauliflower florets, and boil 5 to 7 minutes, or until just tender. Drain, reserving 1 cup cooking liquid, and set aside.

Melt butter in same pot over medium heat. Whisk in flour, and cook 1 minute, stirring constantly. Whisk in milk, garlic, and reserved cooking liquid, and cook 7 to 10 minutes, or until sauce is thickened, whisking constantly. Remove from heat, and stir in cheese, yeast, cayenne pepper, and egg yolks until cheese is melted. Fold in cauliflower.

Coat 13X9-inch baking dish with cooking spray. Spread cauliflower mixture in baking dish, and sprinkle with breadcrumbs. Spray breadcrumbs with cooking spray. Bake 30 minutes, or until casserole is hot and bubbly, and breadcrumbs are crisp and brown.


Vegetarian Times, January/February 2012

Lasagnette with Cauliflower and Broccoli

3/4 lb dried plain and tomato lasagnette (ruffle-edged ribbons)
dash of olive oil, plus 1/4 cup
1/2 lb small cauliflower florets
1/2 lb small broccoli florets
2 cloves of garlic, crushed
1 cup freshly grated Pecorino cheese *can alternatively use Parmesan cheese
pinch of freshly grated nutmeg
2 tbsp chopped, fresh parsley
salt and freshly ground black pepper

Bring a large saucepan of water to boil, and add the lasagnette with a dash of olive oil. Cook for about 10 minutes, stirring occasionally until tender. Drain and set aside, covered.

Bring two saucepans of water to boil, and add the cauliflower and broccoli florets. Cook for about 8-10 minutes, until tender. Drain and set aside.

Heat the olive oil in a frying pan, and saute the garlic and about 1 minutes. Add the cauliflower, broccoli, lasagnette, and about two-thirds of the Pecorino cheese, nutmeg, and parsley, and season with salt and pepper. Mix well, then transfer to a warm serving dish and sprinkle with the remaining Pecorino cheese. Serve immediately.


Vegetarian Pasta Cookbook, Sarah Maxwell, 1998