Healthy…Yes, but very Delicious as well. You can be a show off with this dish by using some tricks to enhance the flavors. For example, using a clove inserted in an onion and a bay leaf really works well. Also, anytime there is cream/cheese with a nutmeg background involved, I am sold! Breadcrumbs can work on this dish too if you have them. Enjoy.
Serves 4
1 head cauliflower, cut into florets
1/2 cup whole-wheat macaroni
2 whole cloves
1/2 small onion
2 cups non fat milk, or soy/almond
1 bay leaf
2 tbs unsalted butter
2 tbs all-purpose flour
3/4 cup grated Gruyere, divided
2 tsp chopped chives
1 tsp red pepper sauce
1 tsp grated nutmeg
salt and pepper
Worcestershire sauce
1. Preheat oven to 425 F.
2. Fill a large pot with water and bring to a boil. Cook cauliflower for 2-3 mins and remove into an ice bath. Keep water boiling and cook macaroni until al dente; drain and set aside. While pasta cooks press cloves into onion and let sit for 10 mins.
3. In a med-size pot over med. heat, bring milk and bay leaf to a simmer and clove-studded onion. In a med saucepan, melt butter over low heat. Mix in flour and cook for 2 mins. Remove bay leaf and onion, then whisk milk into flour mixture; cook for 10 mins more or until mixture comes to a simmer.
4. Add half the Gruyere; pass mixture through a fine sieve. Add chives, red pepper sauce, and nutmeg. Add salt and pepper, and Worcestershire to taste.
5. Spread macaroni and cauliflower evenly in a 12 by 10 inch oven proof dish, poor sauce over both, and sprinkle with remaining cheese. Bake for 20 mins.