Many of us cannot believe that we are into another month of stay at home orders. While some are fine with how much time has now passed by, others are feeling anxious to get out. We do know that we have had to adapt and learn how to be as resilient as possible because we have no choice. I think we have all been very creative in our kitchens in whatever ways that may mean to each of us.

Not being able to food shop as freely, means using ingredients in the fridge that can go a long way.

As you know, cauliflower is a favorite basis in my house and I tend to buy it every time I am marketing. I buy it whole, cut up in florets, or granulated as it can be cooked in all those forms. I especially love it when I find the colored cauliflower, in either purple or yellow as opposed to the usual white ones.

A friend gave me the idea of making Cauliflower Mac n Cheese when I had an abundance of cauliflower leftover. I came up with my version of this recipe based on additional ingredients I had in the fridge!

You can be as creative as your fridge allows or make it as a typical Mac n Cheese. What makes this different is that the main ingredient is cauliflower, not pasta.

Making use of all you have!

Mixed Cheese Cauliflower Mac N Cheese:

Serves 6 People

8 cups of chopped cauliflower florets (about ½ inch size pieces)

2 tbsp of real butter

2 tbsp Olive Oil

1 medium sized yellow onion – minced

3 shallots -minced

3 tbsp of almond flour (any flour)

2 cups 2% milk (can use fat free)

2 cups of grated cheese (I used truffle hard cheese, already shredded vegan cheddar and cubed gouda )

1/2 cup grated parmesan

½ teaspoon salt

Pepper

Preheat Oven to 400 degrees F.

Place 2 inches of water in a pot with 1 teaspoon of salt and bring to boil.
Add the cauliflower and cook until tender and crisp (about 7-8 minutes), drain, and set aside.

Heat butter and olive oil in a large pot over medium heat, then add minced onions and shallots for about 2 minutes.

Stir in flour, reduce heat to low and cook, stirring for about 3-4 minutes.

Pour the milk and continue to stir/whisk. Raise heat to medium-high and it gets to a boil (It should get thicker), stirring about 2 more minutes. Add ½ teaspoon of salt and some ground pepper.

Once it is thick, remove from heat and grate the cheese, and mix as you keep adding the cheeses, until they are all melted in the mixture.

Stir in the cooked cauliflower, mixing the cheese sauce through.

Pour into a baking dish and add extra grated cheese and parmesan cheese on the top layer.
Bake in the oven for about 20 minutes. Broil the last 2 minutes so it gets slightly browned
on top.

Hope you and your family enjoy this “mashed up” cauliflower mac n cheese!

We are almost over this!!!

Stay healthy, stay positive, stay home

With warmth and love,

Nancy xo

Nancy Ellin

Sales Agent | DRE# 01896101
310.909.6063
nancy.ellin@compass.com

Compass is a real estate broker licensed by the State of California operating under multiple entities. License Numbers 01991628, 1527235, 1527365, 1356742, 1443761, 1997075, 1935359, 1961027, 1842987, 1869607, 1866771, 1527205, 1079009, 1272467. All material presented herein is intended for informational purposes only and is compiled from sources deemed reliable but has not been verified. Changes in price, condition, sale or withdrawal may be made without notice. No statement is made as to accuracy of any description. All measurements and square footage are approximate. Equal Housing Opportunity.