It’s actually been months since I made this mac and cheese. I had to dig through my photos, way past Christmas, to find these pictures. But I never forgot about it because it’s definitely worth repeating. The original recipe just uses steamed cauliflower but I love Love LOVE roasted cauliflower and knew it would only improve things, so I went with it. And it was amazing.

Now for your options. (Because cooking is much more fun when you get creative!) Change up the cheese… I’m imagining some smoked Gouda in place of the Gruyere. Monterey Jack (or Pepper Jack) are ultra creamy so they always work. Pecorino instead of Parm, etc. And you could surely add crumbled bacon or diced ham, roasted or steamed broccoli instead of cauliflower. A different but similar sized pasta. All good ideas.

Roasted Cauliflower Mac and Cheese

INGREDIENTS

2 Tbsp. olive oil, divided
1/3 cup Panko (Japanese breadcrumbs)
2 Tbsp. chopped fresh parsley leaves
1 cup elbows pasta (I used whole wheat)
1 small head cauliflower, cut into florets
2 Tbsp. butter
2 cloves garlic, minced
1/2 yellow onion, diced (optional)
1 Tbsp. flour
1 cup half and half or whole milk
pinch crushed red pepper flakes
3/4 cup shredded Gruyere cheese (or smoked Gouda, etc.)
3/4 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan
kosher salt and freshly ground black pepper, to taste
fresh chives, chopped for garnish (optional)

DIRECTIONS

1. Preheat oven to 425 F. Line a large rimmed baking sheet with aluminum foil and coat with cooking spray. Place cauliflower on the baking sheet and drizzle with 1 Tbsp. olive oil (or enough to lightly coat), sprinkle with kosher salt and freshly ground black pepper, and toss. Arrange in a single layer. Roast in preheated oven for about 25 minutes, turning occasionally, until the cauliflower is tender and browned. Remove from the oven and set aside to cool. If you will be baking the pasta immediately, reduce oven temperature to 375 F.

2. Lightly coat an 8 or 9-inch baking dish with cooking spray.

3. Heat 1 Tbsp. olive in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes. Stir in parsley; set aside.

4. In a large pot of boiling salted water, cook pasta according to package instructions. Drain and set aside.

5. While the pasta is cooking, heat 2 Tbsp. butter in the skillet you used for the breadcrumbs. Add the garlic and onion (optional), and cook, stirring often, until the onions are soft. Add the flour and cook for 1 minute, stirring constantly. Pour in the half and half/milk, whisking constantly, and simmer several minutes until thickened. Stir in pasta, roasted cauliflower, and cheeses, a handful at a time, until smooth; season with salt and pepper and crushed red pepper flakes, to taste. Add more half and half/milk as needed until desired consistency is reached.

6. Spread pasta mixture into the prepared baking dish and sprinkle with the panko breadcrumbs. Bake in preheated 375 F oven until bubbly, 15-20 minutes (if the pasta is refrigerated first it will take slightly longer to bake). Garnish with fresh chives (optional).

Makes a 8 or 9-inch square pan.

(Adapted from Damn Delicious)