Spiced Cauliflower Mac 'N' Cheese

Name: Spiced Cauliflower Mac 'N' Cheese with a Mixed Green Salad
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 10 ounce Cauliflower Florets; 1 teaspoon Turkish Spice Blend; 2 unit Scallions; 1 unit Yellow Onion; 6 ounce Gemelli Pasta; 1 tablespoon Flour; 1 cup Milk; 1 unit Veggie Stock Concentrate; 1 cup Italian Cheese Blend; 2 ounce Mixed Greens; 5 teaspoon Balsamic Vinegar; 2 teaspoon Olive Oil; 1 tablespoon Butter; Salt; Pepper

with a Mixed Green Salad

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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.

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 Time40 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

10 ounce

Cauliflower Florets

1 teaspoon

Turkish Spice Blend

2 unit

Scallions

1 unit

Yellow Onion

6 ounce

Gemelli Pasta

(Contains: Wheat)

1 tablespoon

Flour

(Contains: Wheat)

1 cup

Milk

(Contains: Milk)

1 unit

Veggie Stock Concentrate

1 cup

Italian Cheese Blend

(Contains: Milk)

2 ounce

Mixed Greens

5 teaspoon

Balsamic Vinegar

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3138 kJ

Calories750 kcal

Fat26 g

Saturated Fat14 g

Carbohydrate97 g

Sugar16 g

Dietary Fiber8 g

Protein33 g

Cholesterol65 mg

Sodium720 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

•Baking Sheet

•Large Pot

•Strainer

•Large Pan

Instructions

PDF

Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Toss cauliflower on a baking sheet with a drizzle of olive oil. Season with salt, pepper, and ½ tsp Turkish spice (we’ll use more later).

Roast cauliflower in oven until tender and lightly browned, about 25 minutes. Thinly slice scallions, keeping greens and whites separate. Halve, peel, and finely chop onion.

Once water is boiling, add gemelli to pot. Cook, stirring occasionally, until al dente, 9-12 minutes, then drain.

Melt 1 TBSP butter in a large pan over medium-high heat (use an ovenproof pan if you have one). Add onion and scallion whites. Cook, tossing, until softened, 3-5 minutes. Stir in another ½ tsp Turkish spice (you’ll have some left over) and cook until fragrant, about 1 minute. Sprinkle flour into pan and cook, stirring, until it loses its raw smell, 1-2 minutes.

Slowly whisk 1 cup milk into pan (we sent more). Stir in stock concentrate and bring to a simmer. Let bubble until thickened, about 2 minutes. Remove from heat and add cheese, stirring to melt. Season with salt and pepper.

Stir gemelli and cauliflower into pan. (TIP: Transfer mixture to a baking dish at this point if your pan isn’t ovenproof.) Transfer pan to oven and bake until crisp on top, about 5 minutes. Toss lettuce with vinegar and a drizzle of olive oil in a large bowl. Divide pasta between plates and sprinkle with scallion greens. Serve salad on the side.