Mac and Cheese with Cauliflower and Broccoli

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This version of the classic comfort food gets heat from cayenne, white pepper and dry mustard, and sharp flavor from extra sharp cheddar and Parmesan, and a kick from the Chardonnay. I add cauliflower which is good on its own with the cheese sauce, and if you like, broccoli for extra color.
Preheat oven to 375◦

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Serves 10

½ large onion or 1 small onion, chopped
1 large head cauliflower
1 head broccoli
2 Tb butter
Melt butter in heavy frying pan. Chop onion and stir into butter over medium-low heat until soft. While the onions are cooking, slice cauliflower and broccoli and cut into flowerets. Stir into onion mixture and cook for 20 minutes until vegetables are tender. Alternatively, you can roast the cauliflower in the oven and add to the onions and broccoli. I use a food processor with a grater attachment to grate the cheese.
1 lb elbow macaroni
1 tsp salt
Boil a large pot full of water. Stir in salt and macaroni and cook for 10 minutes over medium heat. Drain. Pour back into the pot. Stir the cauliflower and broccoli into the macaroni.

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roux:
¼ cup butter
¼ cup all purpose flour
a few shakes cayenne to taste
¼ tsp dry mustard
1 bay leaf
¼ tsp white pepper
½ tsp salt
1 ¾ cups milk (I use 1%)
¼ cup dry white wine such as chardonnay
1 ½ cups grated sharp cheddar cheese
½ cup grated Parmesan cheese
Melt butter in a heavy medium saucepan over medium heat. Whisk in flour until it makes a thick, smooth paste. Cook the roux for 5 minutes, whisking constantly. Slowly whisk in one cup milk until smooth. Whisk in the rest of the milk. Stir in cayenne, mustard, bay leaf, salt and white pepper. Cook this béchamel sauce for 15 minutes, whisking constantly. Turn off heat. Remove bay leaf. Whisk in grated cheese until fully incorporated in sauce. Stir in ¼ cup wine. Adjust salt if desired.
Pour cheese sauce over macaroni and vegetables and stir until it is well combined. Spray a large casserole with non-stick spray. Pour mixture into casserole.

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Bake at 375◦ for 30 minutes, until the top is nicely browned.

Punjabi-style Potatoes and Cauliflower

potatoes in panMy colleague Purva told me a version of this vegetarian recipe made by her mother, who comes from the Punjabi region of India. Purva says onion, ginger and garlic are the base of Indian cooking. She cautioned me to always add garam masala at the end. Turmeric powder adds a nice yellow color and is reputed to have many health benefits.

To make this a vegan dish, omit the butter.

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1 large head cauliflower

4 large Russet potatoes

1 large yellow onion

4 Tb olive oil, divided

1/2 tsp powdered ginger

3 cloves garlic, minced

2 tsp powdered turmeric

1 tsp cumin

1 – 2 tsp sea salt (to taste)

½ tsp black pepper

1 tsp whole mustard seeds

2 tsp melted butter (optional)

1 tsp garam masala

Preheat oven to 400°F.

???????????????????????????????Cut cauliflower into florets, and then cut florets in quarters or smaller pieces. Place in an oiled shallow baking dish. Drizzle with 2 Tb olive oil and toss gently. Spread in a single layer and roast for 20 minutes until it begins to brown.

Peel potatoes, slice in half lengthwise, and then slice crosswise thickly.  Place in a large pot of boiling water, so that the water covers them by 3 inches, and cook for 25 minutes until soft.

???????????????????????????????While potatoes and cauliflower are cooking, stir whole mustard seeds in a dry frying pan over medium flame until they begin to pop. Set aside.

???????????????????????????????Chop onion into small pieces. Sauté in remaining 2 Tb olive oil until soft, and then add minced garlic, and sauté another minute. Stir in mustard seeds, ginger, turmeric, cumin, pepper and salt.

???????????????????????????????When potatoes are soft, drain, and then mash with a potato masher in the big pot.

DSC03390Add the cauliflower mixture to the potatoes and stir until well combined.

Stir in melted butter and garam masala, and adjust salt.