Cauliflower Mac and Cheese

Name: Cauliflower Mac and Cheese with Balsamic-Arugula Salad
Total time: 45 min
Yield: 2
Cuisine: 0
Ingredients: 1 head Cauliflower; 2 unit Scallions; 2 tablespoon Flour; 6 ounce Shell Pasta; 1 unit Veggie Stock Concentrate; 1 cup Italian Cheese Blend; 2 tablespoon Balsamic Vinegar; 2 ounce Arugula; 2 tablespoon Butter; 1 tablespoon Olive Oil; 1 cup Milk

with Balsamic-Arugula Salad

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It’s hard to improve upon the classic mac and cheese, but we think that nutty, roasted cauliflower makes an excellent addition. Reduced-fat milk and a tangy side salad make this comfort food winner just a bit more virtuous.

Tags:

Veggie

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes

Prep Time

DifficultyMedium

Ingredients

serving amount

1 head

Cauliflower

2 unit

Scallions

2 tablespoon

Flour

(Contains: Wheat)

6 ounce

Shell Pasta

(Contains: Wheat)

1 unit

Veggie Stock Concentrate

1 cup

Italian Cheese Blend

(Contains: Milk)

2 tablespoon

Balsamic Vinegar

2 ounce

Arugula

1 cup

Milk

(Contains: Milk)

Not included in your delivery

2 tablespoon

Butter

(Contains: Milk)

1 tablespoon

Olive Oil

Nutrition Values

/ per serving

Calories913 kcal

Energy (kJ)3820 kJ

Fat40 g

Saturated Fat0 g

Carbohydrate97 g

Sugar0 g

Dietary Fiber9 g

Protein47 g

Sodium1136 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pot

•Large Pan

Instructions

PDF

Preheat oven to 400 degrees. Bring a large pot of water with a large pinch of salt to a boil. Once boiling, add the pasta to the water and cook for 8-10 minutes, until al dente. Drain. HINT: Toss the drained pasta with 1 teaspoon olive oil to prevent it from sticking.

Cut the cauliflower into bite-sized florets. Thinly slice the scallions, keeping the greens and whites separate.

Toss the cauliflower on a baking sheet with 2 teaspoons olive oil and season with salt and pepper. Place the baking sheet in the oven for 20-25 minutes, until golden brown and tender.

Make the cheese sauce: heat 2 tablespoons butter in the same pan over medium heat. Add the scallion whites to the pan and cook, tossing, for 1-2 minutes until softened. Add the flour into the pan and cook, whisking constantly, for 1-2 minutes. Very slowly whisk the milk into the pan a little bit at a time until fully combined. Add the stock concentrate to the pan and bring the mixture to a simmer for 1-2 minutes, until thickened. Remove the pan from the heat and stir in the cheese. Season with salt and pepper (to taste).

Stir the pasta and ¾ of the cauliflower into the cheese sauce then transfer the mixture to a lightly oiled baking dish. Top with the remaining cauliflower, then transfer the dish to the oven to bake for 5-7 minutes, until bubbling.

Toss the arugula in a medium bowl with 1 tablespoon balsamic and a drizzle of olive oil. Season with salt and pepper.

Garnish the macaroni and cheese with scallion greens and serve alongside the balsamic-arugula salad. Enjoy!