For the sauce
- 1 small head cauliflower, separated into small florets
- 1 medium yellow onion, chopped
- 3 cloves garlic, peeled
- Kosher salt
- 1 cup (102g) white cheddar cheese, shredded
- 1/4 cup (10g) Parmesan cheese, finely grated
For the filling
- 1 medium head cauliflower, separated into small florets
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 2 cups (175g) whole-wheat pasta, such as fusilli or rigatoni
For the topping
- 1/2 cup (45g) panko breadcrumbs
- 2 tablespoons Parmesan cheese, finely grated
- 1 tablespoon olive oil
- 1/2 tablespoon fresh thyme leaves
- 1/2 teaspoon lemon zest, freshly grated
- 1/2 teaspoon flaky sea salt or 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Directions
For the sauce: In a large pot, combine the cauliflower, onion and garlic. Cover with water and season with a generous pinch of salt. Bring to a boil, then reduce the heat to low and simmer until the cauliflower is very tender, about 15 minutes. Drain the cauliflower, onion and garlic, reserving the cooking liquid.
Scrape the vegetables into a blender. Puree until smooth, gradually adding the cooking liquid until you reach your desired consistency. Add both cheeses and puree until smooth. Season with salt.
Preheat the oven to 450°F (230ºC). On a large rimmed baking sheet, toss the cauliflower florets with olive oil. Season with salt and pepper. Bake the cauliflower, tossing once, until crispy and browned, about 20 minutes. Reduce the oven to 400°F (200ºC).
Grease an 8- or 9-inch square baking dish. In a large pot of salted boiling water, cook the pasta until just shy of al dente (it continues to cook in the oven). Drain well and return to the pot. Add the roasted cauliflower and 2 cups of the sauce. Gently toss to coat and season with salt and pepper. Scrape the filling into the prepared baking dish. Spoon the remaining sauce on top and spread in an even layer.
For the topping: In a small bowl, combine all of the topping ingredients. Scatter the breadcrumbs over the mac and cheese and transfer the baking dish to the oven. Bake at 400°F (200ºC) until the mac and cheese is heated through and the top is golden brown, about 10 minutes.
Serves: 4 | Serving Size: About 2 cups
Nutrition (per serving): Calories: 464; Total Fat: 23g; Saturated Fat: 8g; Monounsaturated Fat: 8g; Cholesterol: 38mg; Sodium: 686mg; Carbohydrate: 48g; Dietary Fiber: 7g; Sugar: 5g; Protein: 19g
