Spiced Cauliflower Mac 'N' Cheese
with a Mixed Green Salad
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
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)
Kosher Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
