of Roasted Cauliflower and Goat Cheese Mash

Glaring lack of updates aside (thanks to a busy schedule of vacations, baptisms, and family hilarity), cauliflower may be the weirdest vegetable that is regularly enjoyed by people. From its creamy off white color to its decidedly broccoli/butternut squash flavor its a study in contrasts. Many people claim to hate cauliflower but I think it's really the strangeness as a vegetable that they can't get over. I am someone who has never hated cauliflower...when I was a kid I would watch with anticipation as my mom prepared cauliflower Parmesan using our pressure cooker. It was a treat in those days because I am fairly certain at least one of my sisters or other collection of relatives had decided to not like cauliflower at the time. These days, since I am on my own I am free to indulge in eating more than my fair share of this underrated kitchen staple.

I absolutely adore cauliflower soup. Its creamy, comforting and fabulously homey for times when I need to be cheered a bit or escape some winter weather. My go to cauliflower though is almost always roasted as I am semi obsessed with roasting veggies. A few weeks ago I did a post on Jenny's Roast Potatoes, but that is really the tip of the iceberg. Everything from carrots to Brussels spouts have met their (eventual) doom after being in my oven. However, I have tried this recipe after boiling the cauliflower in chicken broth and the results were equally delicious.

I was recently dining out when I came across a particularly delicious Parmesan cauliflower gratin. I decided that I would probably like it even more if it used roasted cauliflower and used another one of my loves, goat cheese. The results I share with you today are an incredible compliment to any meal. And so without further ado lets get to it.

Today's Cast of Characters:

Incredibly wholesome today guys, we have very easy no preservatives kinds of food. A medium or large head of cauliflower will do you fabulously for the recipe. Additionally, some garlic, olive oil, goat cheese, Parmesan cheese, and a bit of butter round out the dish. You can also add just a bit of milk or cream if you so desire. I don't usually include it because I find the mix creamy enough without it. Don't forget to salt and pepper the cauliflower before roasting. You can also use other spices if you are so inclined. I especially like to stir a pinch or two of fresh chopped basil in, although it sometimes turns them an interesting green color if I add more. Chives would work wonderfully here as well.

What to Do:

Preheat your oven to 400 degrees Fahrenheit. While it is warming up, toss the chopped up cauliflower and minced garlic with a little bit of olive oil. If you would prefer a more roasted garlicesque flavor to your mash leave the cloves whole and toss with oil to coat.

Pour the mix onto a sheet pan and spread evenly on a single layer. We are going for a nice roasted cauliflower and overcrowding the pan will lead to a more steamed cauliflower taste. The flavor of roasted cauliflower is what makes this dish so special so try to get this part right. Sprinkle this mix with salt and pepper to taste. I use a bit less salt because Parmesan cheese is salty. You can also sprinkle on any roasting spice you choose. Sprigs of fresh thyme would be a delicious way to give this a more homey flavor. I would use red pepper flakes or paprika but feel free to experiment.

Place the cauliflower in the preheated oven and bake for about twenty five or thirty minutes. The cauliflower should be lightly browned on top and fork tender when pierced. Once you get to the desired doneness bring it out and let the pan cool for a bit because you don't want to melt bits of your plastic food processor.

In a food processor or blender, put the melted butter, cheeses, and cream if desired. Then spoon your cauliflower garlic mix on top and pulse until well mixed and creamy looking. The mix shouldn't have tons of large lumps but a few are ok I think. While I prefer mashed potatoes smooth with absolutely no lumps, I feel this mix tastes best with just a few.

Now is the choose your own adventure part. You could stir in your optional fresh herbs and serve it up in a big bowl at your table a la a bowl of mashed potatoes and that would be perfectly wonderful and delicious.

OR

You could take this dish one step further and after mixing in your optional fresh herbs or not you could spoon the mix into individual ramekins and pop them back into the oven a la the original cauliflower gratin inspiration. If you choose to do this bake them for about ten to fifteen minutes at 400 degrees. I usually only bake them for around ten sometimes even less. The point is to have the top be a bit bubbly and starting to brown ever so slightly.

Either way you choose to serve these the result will be delectable. So remember to enjoy!

Roasted Cauliflower Goat Cheese Mash

Ingredients:

1 head of Cauliflower
2 tbsp Olive Oil
2 to 3 cloves Garlic
2 tbsp butter, melted
2 tbsp Parmesan Cheese
5 tbsp Goat cheese
Salt and Pepper to Taste
Any other Herb or Roasting Spice you want

Directions:

1. Preheat oven to 400 degrees Fahrenheit
2. Toss the garlic and cauliflower in the olive oil. Sprinkle with salt, pepper, and any other roasting spice you choose. Place in preheated oven and bake for 25 to 30 minutes or until top is lightly browned and cauliflower is fork tender. Cool slightly.
3. In a food processor, put in Parmesan, goat cheese, and butter. Pour in the cauliflower garlic mix and process until smooth and creamy. Stir in fresh herbs if so desired.
4. Remove mix to a large bowl to serve.
OR
5. Transfer the mix to individual ramekins and place back in the oven for 10 minutes. Remove when mix edges are just starting to brown.
6. Either way you choose to serve this dish, enjoy!

of Smoked Gouda and Sharp Cheddar Mac and Cheese

There's probably something you should know about me, I am in love with cheese. Seriously, everything from Gruyère to Mascarpone to Muenster to Manchego and I have tried and love basically everything minus American Blue Cheese. Add that to my love of all things pasta and you have this monster waiting at the gates tempting me with it's bad boy image. I didn't grow up with homemade Mac and Cheese because my mom is allergic to aged cheese. You can imagine my surprise when I discovered the taste of real, homemade, from scratch Macaroni and Cheese. The stuff from the box is still my ultimate comfort food but I make this for a luxurious and totally deserved treat.

I first came across the recipe I adapted into this recipe when I was cruisin' Pioneer Woman's site for a delicious down home Mac and Cheese Recipe. I'm sure her version is as amazing as all her other food, and the pictures are just gorgeous!  I later combined her recipe with my late grandmother's to very interesting results. However, I tend to treat recipes strictly as guidelines or jumping off points to flex my culinary muscles. I've tried all kinds of variations on both of the original recipes with all kinds of additions, cheeses, subtractions, and substitutions. I finally found the one on a hot summer's day just recently. 

I have always been a huge fan of anything smoked (get your minds out of the gutter people). Cheese of course is no exception to this rule. The savory, smokey flavor of the Gouda would be delicious as a creamy sauce on its own if not for somewhat overly smokey flavor when one tries vast quantities. Luckily, a good sharp or extra sharp cheddar holds its own against the big flavors emitted by the smoked Gouda. The balance between these two contenders creates a culinary experience that hits all of the taste notes on the way down. It's creamy, rich, and completely delightful any time of year. You could bring this as a side dish to a summer BBQ, serve it up with broccoli for a quick veggie meal, or eat it from a soup mug on a blustery fall day. 

Today's Cast of Characters:

One of my favorite things about macaroni and cheese is the simplicity of its ingredients. Keeping with that theme the ingredients are pretty standard today. A bit of dried macaroni, an egg some butter, and some all purpose flour provide the bones of the dish. Add in some fat free half and half (all the creaminess, none of the guilt! Side note pretend the heavy whipping cream in the picture is actually the fat free half and half...the containers looked exactly the same) and some dry mustard and a basic béchamel sauce is achieved. Today I used three kinds of cheese, about one third a pound of smoked Gouda, farmhouse new york cheddar probably about half a pound, and about a quarter pound of aged cloth bound sharp cheddar. The result was fantabulous. Salt, Cajun Seasoning, and Ground Black Pepper finished off the dish, and what a dish it was.

What to do:

Preheat your oven to 350 degrees. You'll thank me later when you don't have to wait to enjoy your ooey gooey mac and cheese until the oven preheats.

First, cook your macaroni until very firm.  I did mine for about 3 minutes and then I drained the pot and rinsed the macaroni with cool water to stop the cooking process and wash off extra starch.

Next grate up your cheeses. Its ok if you have more than pound of cheese like I did because you can just use the extra as a topping for extra cheesy goodness.

 

Here's where it gets just a little challenging. In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Let the mix cook for about 4 or 5 minutes until it starts to brown but not burn. I often wait a bit longer than necessary but it just gives the end result a nuttier taste.

 

Once the roux you just made is cooked and has browned to a consistency you feel comfortable with, pour in your half and half. I add the mustard to the half and half so that it is easier to manage.

Add a bit of the half and half whisking until smooth after each addition. Cook until very thick which basically means the mixture coats the back of a spoon. After this happens, you can reduce the heat to low.

In a small bowl, beat the egg with a fork until its pretty frothy. Take 1/4 cup of the béchamel and pour it slowly into the egg, whisking the entire time. This process is important because its tempering your egg. Without this step you'd have fancy scrambled cheese eggs and macaroni, which while it may taste good, won't be the custardy smooth consistency we're going for.

After the mix is smooth, pour the egg mixture into the béchamel sauce. Whisk in your egg mix until the entire pot is smooth and uniform in color.

Now comes my favorite part! Add in your grated cheese, eyeballing a pound if you have extra. Its ok if you add a little more or less to the pot but try to be semi accurate at least. Stir until the cheese is melted and the mix returns to its creamy consistency. You don't want to sacrifice its creamy texture at this stage in the game so make sure all cheese is actually melted.

Add in your salt, pepper, and Cajun seasoning. Stir and do a quick taste test. It is very important that you do not under salt at this stage, so the sauce should taste a bit saltier than you like it usually. If necessary add more salt, pepper, or Cajun seasoning so the desired taste is achieved.

Stir in the reserved macaroni. If you notice it sticking together run it quickly under cold water again to loosen up the starchiness. Mix until the macaroni is evenly coated. Today I used about a quarter cup less than whatever 4 cups of dried macaroni equals when you cook it. I like my macaroni and cheese to be extra saucy. What is nice about this is that if you prefer a cakier pastaier mac and cheese you can always add more macaroni at this stage!

Pour the mix into a sprayed or buttered 9x13 baking dish. Even the mix out, top with the remaining cheese, and stick it in the nicely preheated oven. Bake the macaroni and cheese for 20 to 25 minutes until the cheese on top has melted and the edges are getting a bit brown and bubbly. I couldn't wait that long to eat it today so I cooked it for 18 minutes when the cheese was melted and the mix was bubbly but not brown. I thought it was amazing. I've also just straight up broiled the mac and cheese after cooking it for about 10 minutes and it turned out great too so feel free to experiment with cooking times and techniques, just try to resist grabbing some with a fork before its cooled a little.

Serve it up however you desire it and enjoy! 

Like this recipe? Check out the rest of my blog you may find something you like. I'm more than Mac&Cheese I swear!

Ingredients:

4 cups Dried Macaroni
1 Egg Beaten
4 Tablespoons Butter
¼ cups All-purpose Flour
2-½ cups Fat-Free Half and Half
2 teaspoons Dry Mustard, More If Desired
⅓ pound Smoked Gouda
½ pound Cheddar Cheese (any Kind You Want)
¼ pound Aged Clothbound Sharp Cheddar
½ teaspoons Salt, More To Taste
½ teaspoons Cajun Seasoning, More To Taste
½ teaspoons Ground Black Pepper

Directions:

1. Preheat oven to 350 degrees
2. Cook macaroni until very firm, about three minutes. Drain and rinse with cool water.
3. Grate up a pound of your choice of cheese, reserve. 
4. -In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
5. Pour in half and half with mustard added a bit at a time and whisk until smooth each time. Once all cream has been incorporated cook until very thick. Reduce heat to low.
6. In a small bowl, beat egg.Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. 
7. Pour egg mixture into sauce, whisking constantly. Stir until smooth and uniform in color.
8. Add in cheese and stir until melted, then add salt, pepper, and cajun seasoning. Taste sauce and add more seasoning if desired. Mix should taste salty, add more salt if needed. 
9.Add back in drained, cooked macaroni and stir to combine.
10. Pour mix into a greased baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top. Serve and enjoy!