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Food Processor

Mac n’ Cheese & Creamy Cauliflower Sauce

with Apple & Toasted Walnut Green Salad

Cooking time

35 minutes

Servings

4

Calories

900 /serving

The best way to get kids to eat their veggies? Hide them in something cheesy and loaded with pasta. You’d be hard-pressed to find anyone, child or adult, who doesn’t crave an unctuous mac and cheese every once in a while, and this is so much better than the stuff from the box. Garlicky cauliflower provides the base for the indulgent sauce. Once mixed in with plenty of cheddar cheese, picky eaters won’t even know it’s there! A browned cauliflower crumble stands in as a healthy alternative to a bread crumb topping, and lend the dish a nutty, robust flavour. Pair it with an apple and walnut salad with a maple-Dijon dressing for a little added brightness that not even kids will want to turn down.

We will send you:

  • 3 Garlic cloves
  • 1 Lettuce
  • 1 Cauliflower
  • 1 Apple
  • 24g Vegetable demi-glace
  • 25g Walnuts
  • 60ml Maple-Dijon vinaigrette
  • 450g Cavatappi pasta
  • 170g Grated cheddar
  • 17.5g Cauliflower mac n' cheese spice blend (onion powder, garlic powder, mustard powder, sweet paprika, turmeric, kosher salt)

Contains: Gluten, Milk, Mustard, Tree Nuts, Wheat

You will need:

Large high-sided pan
Large pot
Strainer
Oil
Salt & pepper
4 tbsp Butter
Food processor (or blender)
Total Fat
39 g
Saturated Fat
18 g
Sodium
900 mg
Total Carbs
113 g
Sugars
13 g
Protein
33 g
Fibres
12 g
Preparation
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Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta to the pot of boiling water and cook, 8 to 10 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup of cooking water, drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot. Reserve the pot.
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Mise en place
While the pasta cooks, cut out and discard the cauliflower core; cut the head into bite-sized florets. Finely chop a few of the cauliflower florets to obtain 2 cups of chopped cauliflower. Roughly chop the lettuce, discarding the root end. Mince 1 clove of garlic.
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Toast the walnuts
Heat a large, high-sided, dry pan on medium. Add the walnuts and toast, stirring occasionally, 2 to 3 minutes, until lightly browned; season with S&P to taste. Transfer immediately to a cutting board to cool, then roughly chop.
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Make the crumble & start the sauce
In the same pan, heat 2 tbsp butter on medium-high. Add the chopped cauliflower and cook, stirring frequently, 4 to 6 minutes, until golden brown. Add the minced garlic and cook, 30 seconds to 1 minute, until fragrant; season with S&P to taste. Transfer the crumble to a bowl and set aside in a warm spot. Add the whole cauliflower florets to the pan; season with S&P. Add the whole garlic cloves, demi-glace and 3 cups water. Bring to a boil, then lower the heat to medium. Cook, stirring occasionally, 8 to 10 minutes, until the cauliflower is very tender.
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Make the salad
While the sauce cooks, core and thinly slice the apple. In a large serving bowl, combine the lettuce and apples; drizzle with as much of the vinaigrette as you’d like and top with the toasted walnuts.
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Finish the sauce & serve
To a food processor (or blender), add the cooked cauliflower mixture, reserved cooking water and 2 tbsp of butter; season with the spice blend and S&P. Blend until smooth and slightly more liquid than a bechamel sauce. Heat the reserved pot on medium. Add the cauliflower sauce and the cheese; cook, stirring frequently, 1 to 2 minutes, until the cheese has melted. Add the cooked pasta; stir to combine. Divide the finished pasta between your plates; top with the cauliflower crumble. Serve the salad on the side. Bon appétit!