Alison Roman x Yogini Creamy Cauliflower Mac n Cheese
The ultimate comfort food: Rotini pasta coated with a creamy cheesy pepper sauce, and tossed with melted parmesan cheese breadcrumbs. If you have ever had CPK mac n cheese, I like to think of this as the more sophisticated version of that. I love this recipe because it is a great way to incorporate cauliflower while still getting the satisfaction of a soul-filling meal. Garnish with some lemon zest to add that slight tang you didn’t know you were missing!
This is an updated version of the original Creamy Cauliflower dish
Serves 4-5
5 Easy Steps:
Put on a pot of water with salt and and bring it to a boil. Add rotini and let cook for amount of time on box. Make sure to save 1/4 cup of water when draining pasta.
In a large pan, add 3 tbsp olive oil and spread around pan. Add breadcrumbs and begin to sprinkle cheese. Continue to move bread crumbs around and add more cheese until cheesy chunks of breadcrumbs begin to form. Once toasted remove from pan and set aside.
In a separate pan, steam the cauliflower with about 1/4 cup of water for roughly 6 minutes, or until softened. was len
Using the same pan as the breadcrumbs, add the remaining olive oil, garlic and shallots. Cook for about 3 minutes. Add cauliflower and cook for 5 minutes. Add heavy cream and cook on medium heat until cream starts to bubble and thicken. Add more cheese, salt and generous amount of pepper.
Add pasta water and pasta to pan and coat pasta with sauce. Add lemon zest and anymore salt and pepper that is desired. Finish with some parsley or any other garnishes!
What you will need:
1 box Rotini/fusilli
6 tbsp olive oil
3/4 cup breadcrumbs or panko
1 head cauliflower, chopped into small florets
1 garlic clove
2 large shallots, chopped
1 pint heavy cream (or less if you want less creamy)
1/4 cup pasta water
1/2 tbsp lemon zest
Pepper
1 cup shaved parmesan (or more)
