Bon Appetit Magazine, Feb 2018, p.38
5 stars
I was skeptical about this recipe. Cauliflower and tomatoes in a mac and cheese-type of dish? Turns out the tomatoes added a nice oomph (acidity) to the dish that's not present in regular 'ol mac and cheese, and the cauliflower was there and imparted the health benefits of a vegetable without being noticeable.
This dish was so good that I forgot to take a photo of the dish each time we had leftovers (and this was a dish where we looked forward to the leftovers)!
Ingredients: medium pasta shells, mozzarella, provolone, sharp cheddar, parmesan, can of lightly crushed cherry tomatoes, cauliflower, heavy cream, salt, pepper
Tips:
- Used can of diced tomatoes (I couldn't find a can of lightly crushed cherry tomatoes)
- Used cauliflower rice
- Didn't need to add any reserved pasta water since the diced tomatoes had a bit of liquid
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