Daily Recco, December 4: Baked Cauliflower and Macaroni for a cheesy winter evening

With the onset of December, it is time to acknowledge that the weather dictates a lot more than just a nip in the air. Winter is here and it is the best time to indulge in the cheesy goodness (pun unintended) of the fats and carbs. However, come spring, we know that we would be ruing those moments when we gave in to the fleeting happiness on our lips to the interminable expansion of our hips.

So today, we bring you a cheesy delight that will control, if not eliminate that stubborn flab. We promise you that it would taste just as delightful as its fattening sibling. With no further ado, we present the Baked Cauliflower Cheese Pasta for the calorie-conscious, with loads of veggie and protein nutrition.

What you’ll need:

One cauliflower with the florets chopped (approx. 750 grams)

250 grams of macaroni

One teaspoon minced garlic (optional)

One tablespoon of butter

Two teaspoons of olive oil

Two tablespoons of flour (use whole wheat atta as a healthier option. Else use maida for a smoother taste)

Two cups of low-fat milk

One cup grated sharp cheddar cheese

Salt and black pepper to taste

Note: You can substitute cauliflower with broccoli and cheddar with any other cheese you like.

How to:

Cook the macaroni in a litre of boiling water in a large pot with a teaspoon of salt and a teaspoon of cooking oil. When the pasta is al dente, add the cauliflower florets to it. Do not cook the cauliflower for more than four minutes; it should be cooked, yet firm and crisp. Drain the water from the pot and wash the pasta and cauliflower in cold water and keep aside, draining all remaining water.

Preheat the oven to 300°C.

In a large saucepan, heat the butter on medium flame and add the olive oil to it once the butter completely melts. If you are using garlic, add it at this stage and cook for two minutes.  

Stir in the flour and reduce heat to low. Let it cook, stirring continually for at least four minutes.

Next, add the milk and use a whisk to stir it in so that no lumps are formed. Raise the heat to medium and keep stirring with the whisk. Once the mixture is smooth and starts thickening (in less than five minutes), add salt and black pepper to taste.

Let the mixture thicken well and then remove it from the heat. Don't let the saucepan sit on the hot burner — completely remove it from the heat. Now add half the grated cheese little by little and stir it in. Once the cheese completely melts in the sauce, add the macaroni pasta and the cauliflower florets and mix well.

Transfer the mixture to an ovenproof dish. Sprinkle the remaining cheese on top of this mixture and bake it in the preheated oven till it is bubbly and golden. Broil it for a minute till the crust is slightly browned.

The healthier version of mac n' cheese is ready to be enjoyed. Dig in!

Also Read: Kada Prasad, the gastronomic grace on Gurupurab