Spiced Cauliflower Mac 'N' Cheese
with Mixed Greens
Although we love a gooey, stick-to-your-ribs sort of mac n’ cheese, sometimes you want a version that offers all of the same comforts but with a lighter, brighter feel to it. This recipe does just that, folding some crispy roasted cauliflower into the mix, adding a dash of warm North African spices, and introducing a cheese sauce that’s creamy without feeling weighed down. If the bright orange mac is an occasional treat, this is one you can enjoy any night of the week.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Cauliflower Florets
2 unit
Scallions
1 unit
Yellow Onion
1 tablespoon
Flour
(Contains Wheat)
6 ounce
Gemelli Pasta
(Contains Wheat)
1 unit
Veggie Stock Concentrate
1 cup
Italian Cheese Blend
(Contains Milk)
1 box
Milk
(Contains Milk)
2 tablespoon
Balsamic Vinegar
3 ounce
Mixed Greens
1 tablespoon
Turkish Spice Blend
Not included in your delivery
unit
Salt
unit
Pepper
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 425 degrees. Toss cauliflower on a baking sheet with a drizzle of olive oil. Season with salt, pepper, and ½ tsp Turkish spice. Roast until tender and lightly browned, about 25 minutes.
Thinly slice scallions, keeping greens and whites separate. Halve, peel, and finely chop the onion.
Bring water and a large pinch of salt to a boil in a large pot. Once water is boiling, add gemelli pasta. Cook until al dente, 9-11 minutes. Drain.
Heat butter in a large ovenproof pan over medium-high heat. Add onion and scallion whites. Cook until softened, 3-5 minutes. Add ½ tsp Turkish spice (we sent more) and cook until fragrant, about 1 minute.
Whisk flour into pan and cook until golden, 1-2 minutes. Slowly pour milk into pan while whisking to combine. Stir in stock concentrate and bring to a simmer. Let bubble until thickened, about 2 minutes. Remove from heat and add cheese, stirring until cheese is melted. Season with salt and pepper.
Add cooked pasta and cauliflower to cheese sauce and stir to combine. (TIP: Transfer mixture to baking dish if you don't have an ovenproof pan.) Bake until top is lightly crisped, about 5 minutes. In a large bowl, toss mixed greens with balsamic vinegar and a drizzle of olive oil. Serve on the side.
