One would not think that the Vegetarian Times of all magazines would continue to hit it out of the park with mac and cheese recipes, but somehow they have done it again with the Mac-and-Cheese-Style Cauliflower from the January/February 2012 issue. Not one's standard cauliflower or broccoli with cheese sauce recipe (e.g., nutritional yeast is an ingredient), this recipe was a welcome addition to what seems like my non-stop making of the Vegetarian Times Grown-Up Mac and Cheese. With my modifications, it was fairly easy to make and still fairly hearty. My changes follow the picture of the baked pasta and cauliflower.
Modifications
- I had one cauliflower head at home, which yielded about 5 cups of chopped cauliflower instead of the 8 called for in the recipe.
- I added in 1 cup dry pasta, cooked al dente.
- I used 2 cloves of garlic
- I omitted the nutritional yeast and egg yolks — I didn't have nutritional yeast at home, and the egg yolks just seemed like overkill
- I used whole milk though instead of low fat milk because I needed to use it up!
- I substituted 1 cup of shredded extra-sharp cheddar and 1 cup of shredded gruyere
- I used panko bread crumbs instead of fresh breadcrumbs, and only put as much of a covering as I thought was necessary to the dish.
I think the next time I make this, I will probably increase the pasta by another cup or use more cauliflower because the sauce-to-substance ratio seemed a little off. I may also throw in some cooked hearty greens as well — why not?
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