Cauliflower Mac & Gouda Recipe

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Ingredients

• 1 package (16 ounces) uncooked bowtie pasta
• 4 cups of milk
• 2 cloves of garlic, peeled and smashed
• 1/4 cup (1/2 stick) plus 3 tablespoons of butter, divided
• 5 tablespoons all-purpose flour
• 1 pound Gouda cheese, shredded
• 1 teaspoon dry mustard
• 1/8 teaspoon smoked paprika or paprika
• Salt & Pepper
• 1 head cauliflower, cut into florets
• 1 cup panko bread crumbs

Directions

1. Cook pasta according to package directions or until almost tender.  Drain pasta, reserving pasta water; keep warm.  Return water to a boil.
2. Bring milk and garlic to a boil in a small saucepan.  Reduce heat; keep warm.  Discard garlic.
3. Melt 1/4 cup butter in large saucepan over medium heat; whisk in flour.  Cook 1 minute, whisking constantly.  Gradually add milk, whisking after each addition.  Bring to a boil.  Reduce heat; cook and stir 10 minutes until thickened.  Remove from heat.
4. Add cheese, mustard and paprika to sauce; whisk until melted.  Season with salt and pepper.  Keep warm.
5. Preheat broiler.  Add cauliflower to boiling pasta water.  Cook 3 to 5 minutes or just until tender; drain.  Toss pasta and cauliflower with sauce.  Spoon pasta mixture into 6 to 8 ramekins or 13x9-inch baking dish.
6. Melt remaining 3 tablespoons butter in a small saucepan over medium heat.  Add panko; stir just until moistened.  Sprinkle panko mixture over pasta mixture.  Broil 2 minutes or until golden brown.

Source: 3 in 1 Vegetarian Cookbook