Recipe of the Week - April 4, 2011

Cauliflower "Mac" and Cheese Casserole
(Eating Stella Style - George Stella)

Makes: 8 servings
Prep: 15 minutes
Cook:  20 Minutes

Nutrition Facts:  Amount Per Serving:  Calories 190, Total Fat (g) 15, Saturated Fat (g) 9 Carbohydrate (g) 7, Net Carbohydrates (g) 4; Fiber (g) 3, Protein (g) 7

Ingredients:

Kosher salt, as needed, plus 1/2 teaspoon
 Vegetable oil spray
1 large head cauliflower, cut into small florets
3/4 cup heavy cream (may use sugar-free soy milk)
2 ounces cream cheese, cut into small pieces (may use low-fat cream cheese)
1 1/2 teaspoons Dijon mustard
1 1/2 cups shredded sharp Cheddar cheese, plus 1/2 cup for topping the casserole
1/4 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
8 X 8 baking dish



Directions:

1.  Preheat the oven to 375 degrees F.  Bring a large pot of water to boil.  Season the water with salt.  Spray the baking dish with vegetable oil spray.

2.  Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes.

3.  Drain well and pat between several layers of paper towels to dry.  Transfer the cauliflower to the baking dish and set aside.

4.  Bring the cream to a simmer in a small saucepan and whisk in the cream cheese and mustard until smooth.

5.  Stir in the 1 1/2 cups of cheese, salt, pepper, and garlic powder and whisk just until the cheese melts, 1 to 2 minutes.  Remove from the heat, pour over the cauliflower, and stir to combine.

6.  Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes, and serve.

HELPFUL HINTS:

Besides using unsweetened soy milk in place of heavy cream or low-fat cheese in place of regular, you may even cut the cream and all the cheese amounts in half.  This will make less sauce and take a bit less time to bake, but will still have all the great flavor!  (You must also cut the Dijon mustard amount in half, but not the seasonings.)