Go Veggie Mac And Cheese With Buffalo Roasted Cauliflower Recipes

BUFFALO CAULIFLOWER BAKED MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F and butter a 13-by-9-inch baking dish.
• Bring a large pot of salted water to a boil and fill a large bowl with ice water. Cook the cauliflower until just tender, about 5 minutes. Use a slotted spoon or spider to remove the cauliflower and immediately submerge it in the ice water to cool completely, then drain. Bring the salted water back to a boil and cook the pasta until al dente, about 7 minutes. Drain and set aside.
• Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the celery and onion and cook until soft, about 5 minutes. Stir in the blanched cauliflower and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 minute more.
• Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in the flour and mustard until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the Cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
• Spread half of the macaroni in the prepared baking dish and pour over about half of the cheese sauce. Top with the cauliflower mixture and the remaining macaroni. Pour the remaining cheese sauce evenly on top.
• Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted, about 30 seconds. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let cool 10 minutes, then serve with additional hot sauce on the side.

BUFFALO CAULIFLOWER MAC AND CHEESE

Steps:

• Preheat oven to 425ºF. Place cauliflower florets in a 9x13-inch baking dish, and toss with 2 Tbsp. olive oil, and 1/2 tsp. each of salt and black pepper.Roast cauliflower for 20 to 25 minutes, until tender. Decrease oven temperature to 375ºF.
• Meanwhile, bring a large pot of SALTED water to a boil. Cook pasta according to package instructions until JUST shy of al dente (the pasta will continue to cook in the oven). Drain and set aside.
• Heat remaining 2 Tbsp. oil in a large high-sided sauté pan over medium. Once hot, add onion and celery; cook 7 to 8 minutes, or until soft. Stir in two-thirds of the chopped green onion (reserve remaining for garnish), garlic powder, and paprika; cook 1 minute. Sprinkle flour over vegetable mixture and mix to combine. Cook for two full minutes to eliminate raw flour taste. Slowly pour in milk and buffalo sauce, and whisk to combine. Increase heat and bring mixture to a simmer, and cook until thickened, about 3 to 5 minutes. Season with remaining 1/2 tsp. salt.Sprinkle in 1 cup cheddar cheese and continuously stir until melted. Transfer roasted cauliflower and cooked pasta into skillet with buffalo mixture; stir well to combine.
• Carefully pour mac and cheese into the same 9x13-inch pan you used to roast the cauliflower. Sprinkle remaining grated cheddar cheese overtop, along with blue cheese crumbles, if using.Bake for 20 minutes, uncovered, until bubbly. If desired, broil for final 2 minutes for a more golden topping.Remove from oven and garnish with remaining chopped green onion.