Did you have a good weekend? I sure did! Weekends are always eventful for me as I gig almost every Friday and Saturday. Best thing about performing in a bar/restaurant setting is that I often catch up with my friends at the same time. It’s great doing what you love as a ‘job’.
And Sundays? I love them because I’d usually start with a nice hearty brunch with my partners in crime and then go for a dip in the pool. We did just that yesterday.
Dinner would usually be rather hearty and last night was Steak night. We bought some Angus Rib Eye from Las Vacas not too far away from me and cooked up a storm at home.
I’ve forgotten to snap a pic of my own plate but this was stolen from Louise‘s new Galaxy S3.
Well, after the huge steak dinner, today I’m craving for nothing but vegetables. Incidentally it’s Meatless Monday again! I shall feature a vegetarian recipe then.
This dish was actually cooked for last Monday night and it might not be the healthiest of meals but it sure is a delight to eat! I like adding tons of vegetables in my Mac N Cheese and Cauliflower tastes fantastic in Cheese sauce. Actually, what doesn’t? There are quite a few methods of making a Mac and Cheese. I’ve always been making a roux for the cheese sauce, season with plenty of Cayenne Pepper and I like to top mine with some bread crumbs for extra crunch. I’ve used Fusilli this time, basically any short pasta works well in this recipe.
Half a pack of Fusilli pasta
1 head Cauliflower, cut into small florets
Handful of Mushrooms, sliced
2 cloves Garlic, minced.
1/4 cup Flour
1 teaspoon Cayenne Pepper
Salt and Black Pepper, to taste
half teaspoon Cumin
half teaspoon Paprika
1 tablespoon English Mustard
1 cup of Mixed Cheese (I like to use a combination of Mozzarella, Parmesan and Cheddar)
1/4 cup Panko Bread Crumbs, lightly tossed in Olive oil
Bring a pot of salty water to boil and cook Pasta until Al dente (slightly undercooked), add Cauliflower florets in the last 3 minutes.
In another pan, fry garlic and mushrooms in olive oil, again, slightly undercook them.
In a small pot, melt the butter, then add in the flour and cook for a couple of minutes. Slowly add milk and continue whisking until all the milk has been incorporated. The mixture should coat the spoon and if you draw a line in the middle it stays separate. Add 2/3 of the Cheese and season with Cayenne, Paprika, Cumin, Mustard, Salt and Pepper.
Drain the pasta, add to the cauliflower, stir in the cheese sauce, transfer to baking dish, top with remaining cheese. Sprinkle the breadcrumbs on top.
Preheat oven to 200 degree celsius, and bake for 30-40 minutes until golden brown. Let cool for 10 minutes and serve!
Watch everyone going for seconds, or thirds! By the way, the roux cheese sauce is the basis of all Gratins! So experiment away!