Curried cauliflower folded into a mac and cheese casserole along with a handful of kale.
I grew up on Stouffer's Mac ‘n Cheese, and before that, Swanson's TV dinners (yes, I know that probably slams me into a particular age bracket), but as an adult, I've learned that Mac and Cheese is actually a sprawling family of cousins. Some are super-rich creamy-cheesy, others are more about the pasta-featuring different shapes and sizes. Lots include veggies – what a great way to slip them into unsuspecting small diners – while some strike out a pescetarian path with crab, or go further afield and fold in shredded pork rib meat. The Mac and Cheese family welcomes all with a comforting, gooey embrace.
My version imagines a curried Indian Mac and Cheese with roasted cauliflower, red chile, shallots, kale, and diced tomato. But it's super flexible: Tired of kale? Substitute mustard greens or fresh spinach greens. Want more of a kick (one Fresno pepper only adds a touch of heat), double up on the chile.
Simply serve with a big healthy salad dressed in a vinaigrette for a satisfying vegetarian dinner.
Curried Cauliflower & Greens Mac and Cheese
Ingredients
- 5 1/2 cups cauliflower florets
- 1 Tbsp extra-virgin olive oil
- 1 1/2 tsp curry powder divided
- 3/8 tsp kosher salt divided
- 1/8 tsp ground nutmeg
- 1 cup uncooked penne pasta
- 3 Tbsp unsalted butter divided
- 3/4 cup thinly sliced shallots
- 1 Fresno red chile stemmed, seeded, and minced
- 2 Tbsp all-purpose flour
- 1 2/3 cup 2% milk
- 8 ounces melty cheese I used 4 ounces cheddar + 4 ounces fontina
- 1 cup baby kale
- 1 Roma plum tomato, finely diced
- 1/4 cup breadcrumbs
Instructions
- Preheat the oven to 400˚F and line a baking sheet with parchment paper. Toss the cauliflower with the oil, 1/2 teaspoon curry powder, 1/8 teaspoon salt, and 1/8 teaspoon nutmeg, and spread on the baking sheet. Bake until softened and lightly crisped, about 25 minutes, depending on the size of the florets.
- Bring a large pot of well-salted water to a boil and add the pasta. Cook according to the package directions. Drain.
- Melt 2 tablespoons of the butter in a skillet over medium-high heat. Add the shallots and chile, and sauté until softened and just beginning to brown. Sprinkle the flour, and remaining 1 teaspoon curry and 1/2 teaspoon salt over the vegetables and whisk to combine. Cook for 2 - 3 minutes to cook the flour.
- Remove the skillet from the heat and thoroughly whisk in the milk, 1/4 cup at a time. Return the skillet to the heat and continue to whisk until the sauce thickens, about 10 minutes.
- Stir in the cheeses, kale, and tomato until the cheese melts. Fold in the cauliflower. Pour into an 8" X 8" casserole dish and bake for 15 minutes.
- Melt the remaining 1 tablespoon butter in a small pan. Add the breadcrumbs and cook until lightly toasted. Spread on the casserole and bake for an additional 5 minutes, or until the casserole is bubbly.
Notes
Nutrition
Rita Held says
Love this idea, Susan. Yes, mac & cheese does have a “sprawling family of cousins”. Have you tried a seasoning other than curry? Any suggestions?
Btw, have you tried my Mac & Cheese Bites appetizer?
http://getcookingsimply.com/eat-mac-cheese-with-your-fingers/
The Wimpy Vegetarian says
I’ve been wanting to make one with crab and a little Old Bay seasoning, but haven’t done it yet. And I’m off to see your bites, I love mac and cheese like that. perfect for a party!!
Rita says
Just noticed your Jalapeno Mac n Cheese Bites here!
Emma says
Wow! Would never have put these things together… but now I must! Love the originality Susan 🙂
The Wimpy Vegetarian says
Thanks so much Emma! It was so, so good – even my meat loving husband loved it 🙂
Jennie @themessybakerblog says
This mac looks insanely delicious! I love the addition of curry. Yum.
The Wimpy Vegetarian says
I love anything curry it seems 🙂 Thanks so much Jennie!!
lizthechef says
Great combo here – I am dreaming of adding some lobster…
Barbara | Creative Culinary says
I’m loving this…and can not deny I have never considered greens in a mac and cheese…great idea. Now I can call it a healthy dish? 🙂
Marlynn @UrbanBlissLife says
This looks SOO delicious, I want to eat the screen! I love the combo of flavors! As soon as I can have gluten-free pasta again (I’m on an allergy elimination diet), I am making this!
Jameson Fink says
Great idea to jazz up mac and cheese with hearty greens and curry powder.
Choc Chip Uru says
This mac and cheese looks ridiculously tasty, wouldn’t mind trying it 😀
Cheers
Choc Chip Uru
Oui, Chef says
I LOVE your healthier spin on this American soul food favorite….well done!
Sara @ Don't Feed After Midnight says
Now THIS is what I call exciting food! Never been a huge fan of plain mac & cheese but this is just amazing. Thanks for sharing and keep up the great work!
Laurie says
Many of your recipes have caught my eye over at FoodGawker—I like the way you think…and cook. I just made a similar cauliflower pasta but yours looks so rich/creamy and I love how dark the breadcrumbs are as well as the ratio of veg to pasta. I will most definitely give this a try.
The Wimpy Vegetarian says
Thanks you so, so much Laurie!!! I really appreciate your comment so much 🙂
Laurie says
Just made this with goat cheese and co-jack (what I had on hand). No kale because I was out but wow, wow, wow. Totally creamy and delicious.
The Wimpy Vegetarian says
Thanks so much for letting me know, Laurie!! I’m soooo glad you liked it 🙂 !!!!
mike r says
I am a mostly eat whatever i can find. but we have severely reduced our meat consumption. and we have also seriously reduced our portion size.
anyway, mac & cheese is one of the first things i taught my son to make for himself. when he was young we made a 3-ring binder with simple recipes that he could do on his own. it really gave him confidence in the kitchen and he has gone on to be a quite accomplished chef in his own right.
but this recipe really sounds good. i love califlower and i love mac & cheese. i may spice it up with a bit of serano chile. yum.