1 small head of cauliflower, cut into small florets
1/2 cup heavy cream
8 ounces sharp white cheddar cheese, finely shredded
salt & pepper
DIRECTIONS
Add the cauliflower and plenty of water to a medium saucepan over high heat and bring to a boil. Reduce heat to a simmer, and cook until cauliflower is very tender, about 10 minutes.
Use a slotted spoon to transfer the cooked cauliflower to a blender (Dont discard the water from the pan). Add the heavy cream to the blender and puree the cauliflower until smooth, set aside.
Return the water in the pan to a boil (add more water if necessary) and cook the macaroni until tender. Drain macaroni and set aside.
Scrape the cauliflower puree into the now empty pan over low heat. Stir the cheese into the cauliflower puree a little at a time until melted and thoroughly combined.
Add the cooked macaroni, 1 tsp, salt, and 1/2 tsp pepper to the pan and stir to combine. If needed, season with more salt and pepper to taste.
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