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    Home » VEGETABLES » Cauliflower

    Bang Bang Cauliflower Mac 'n Cheese

    January 28, 2016 6 Comments

    Bang Bang Mac 'n Cheese

    I've seen 'bang bang' dishes in my Pinterest stream for awhile, and when I saw that this week's theme for Food Network was mac 'n cheese, I decided to see what all the fuss was about. First of all 'bang bang' dishes are all about the creamy, sweet & spicy sauce, and following the theory that cheese makes everything better (*reminder: I'm a wimpy vegetarian), I figured mine would morph into a creamy, cheesy, spicy sauce.  (For the record I initially tried a creamy, cheesy, sweet & spicy sauce, but it didn't quite work with the cheese, but feel free to experiment!)

    The cauliflower, the chicken of the vegetable world, came along for the ride to add a little texture. It works and plays well with so many flavors ranging from spicy to herbed. You can roast it, boil it, bread and fry it, and sauté it - it's all good. And it's one of the healthiest white foods around.

    Cook's Tips:

    Feel free to use any type of pasta you want, but I recommend anything with texture, or little nooks and crannies, that this yummy sauce can nestle into.

    Some Thai chili sauces are sweet and spicy, which I don't recommend for a mac 'n cheese (but is wonderful with the more traditional Bang Bang Shrimp dishes). Aim for one that emphasizes the spicy end of the flavor spectrum.

    Print Recipe
    5 from 3 votes

    Bang Bang Cauliflower Mac 'n Cheese

    Course: vegetarian main
    Servings: 6
    Author: Susan Pridmore

    Ingredients

    • 1 ½ cups dried farfalle
    • 3 cups cauliflower florets separate them so your florets are small
    • 2 ½ tablespoon unsalted butter divided
    • ¼ cup minced yellow onion
    • 3 tablespoon all-purpose flour
    • 1 cup whole milk
    • ½ cup pasta water
    • 2 ½ cups grated sharp cheddar cheese I used Cabot
    • salt and fresh pepper to taste
    • Bang Bang Sauce below
    • 1 cup grated parmesan
    • 1 cup Panko breadcrumbs
    • parsley

    Bang Bang Sauce

    • ½ cup mayonnaise
    • ½ cup Thai chili sauce
    • Juice of ½ lime or more, to taste
    • ½ teaspoon Sriracha optional

    Instructions

    • Preheat the oven to 350˚F, and butter an 8" X 8" baking pan.
    • Cook the pasta 2 minutes less than on the package directions in well salted water. It should be barely al dente. Remove the pasta to a large bowl and add the cauliflower to the boiling water. Cook until just tender, about 7 minutes. Drain, retaining ½ cup of the pasta-cauliflower water, and add to the bowl of pasta.
    • Melt 1 ½ tablespoon of the butter in a medium heavy pot over medium heat. Whisk in the flour, and cook for 1 minute, continuing to whisk. Gradually whisk in the milk and continue to whisk until thickened, about 2 - 3 minutes, and gradually whisk in the water. When it thickens again, whisk in the grated cheese, salt and pepper. Lower the temperature to low.
    • Whisk together the Bang Bang Sauce and add to the cheese. Add 2 cups of the Bang Bang cheese sauce to the pasta and cauliflower and toss. Add more as desired. I used 2 ½ cups, but the recipe should make about 3 cups.
    • Combine the Parmesan and breadcrumbs in a bowl. Melt the remaining butter, mix with Parmesan and breadcrumbs, and scatter over the casserole.
    • Bake for 15 - 20 minutes, or until the casserole is bubbly, and the top is lightly browned.
    • Scatter a little chopped parsley over the top and serve immediately.

    We’re celebrating mac 'n cheese today on The Food Network’s blog, FN Dish, as part of our #ComfortFoodFeast series which will continue until mid-March. Go check everyone’s dishes in the FN Dish roundup, and try something new tonight. And don’t forget to visit (and follow) our Pinterest board here at The Food Network.

    Mac 'n Cheese !

    Feed Me Phoebe: White Cheddar Mac 'n Cheese Casserole
    Creative Culinary: Green Chile Mac and Cheese
    The Wimpy Vegetarian: Bang Bang Cauliflower Mac ’n Cheese
    The Mom 100: Creamy Four Cheese Penne Rigate
    Healthy Eats: 5 Reasons to Put Down That Box of Mac and Cheese
    Taste with the Eyes: Mac and Cheese, Ham, Carrot, Celery, Onion {gluten-free}
    In Jennie's Kitchen: Cacio e Pepe
    Napa Farmhouse 1885: One Skillet Mac & Cheese
    Red or Green: Three Perfect Mac & Cheese Recipes For Winter
    From My Corner of Saratoga: Buffalo Mac n Cheese Recipe
    FN Dish: Here's How to Eat Mac and Cheese for Breakfast, Lunch and Dinner

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    Reader Interactions

    Comments

    1. Liz

      January 28, 2016 at 9:15 am

      Yum - thank you

      Reply
      • The Wimpy Vegetarian

        January 28, 2016 at 9:17 am

        You're so welcome!

        Reply
    2. Suzanne

      January 28, 2016 at 2:39 pm

      5 stars
      Delicious Susan, I think I would be tempted to leave out the pasta entirely, Wonderful dish.

      Reply
    3. Michelle Stern (What's Cooking with Kids)

      February 02, 2016 at 9:04 pm

      This sounds really wonderful! I like the contrast of textures with the crispy breadcrumbs on top...

      Reply
    4. Liz

      February 03, 2016 at 4:52 pm

      I love everything about this! Perfect for Lent, too!

      Reply
    5. nicole @ I am a Honey Bee

      February 05, 2016 at 2:52 pm

      I love bang bang shrimp and chicken. I'm sure I would love this!

      Reply

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    I'm a mostly vegetarian married to a mostly carnivore and am on a constant hunt for healthy, delicious recipes we'll both like. Most recipes here are vegetarian with tips for adding meat or fish for the meat-eaters at the table. Whether you're vegetarian, or just wanting to eat less meat, I hope you'll find inspiration here to try something new for your own table, even if you're sharing it with someone with different eating preferences.

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