Cauliflower Cheese Coaster Casserole

Also known as Mac and Cheese, this is one for the books (or internet collections!)  If you’re a foodie like me, you felt the effects of rising produce prices early this year.  The Canadian dollar put a little effect on how much many of the fruits and vegetables were being sold for in our grocery stores.  But, timing is everything, and there is a season for everything.  So although cauliflower was $8.00 last month and oranges seem to be outrageous now, the lower (often sale) prices of cauliflower now allowed me to get creative.  I do love a good pasta dish, but we know to make it complete, adding in some extra vegetables helps to give a better balance.  Cauliflower is a cruciferous vegetable which means it does have a starchy texture, but with loads of fibre, Vitamin C and folate (to name a few), cauliflower is a rock star on the vegetable platform.  Have fun with this one during your next bake-off!  And remember, the cheese choices are yours to be creative with!

Serves: 8-10

Ingredients:

• 1 head Cauliflower, washed, cut into florettes and drained
• 2 Cup Rotini Pasta (I really like the Gluten Free Catelli brand)
• 3 Tbsp Grapeseed Oil
• 3 Cloves garlic, minced
• ¾ Cup Sour Cream*
• ¾ Cup Milk
• 200 g Jalapeno mozzarella cheese (I love the Allegro lactose free)
• 100 g Sharp cheddar cheese
• ½ Cup Parmesan Cheese
• 1 tsp Butter
• ½ Cup Italian Breadcrumbs

Directions:

1. Preheat the oven to 350^o  Fahrenheit.  Lightly butter an 8 x 13 glass dish.
2. Prepare the cauliflower: Once washed and drained, puree the cauliflower in the food processor so it resembles rice-like pieces. Leave in a bowl.
3. Place a pot of water on the stovetop to boil. Once the water is boiled add the rotini (roller coaster) pasta. No need to salt the water. Cook pasta until al dente.
4. While the water is boiling, peel and chop the garlic, grate your cheeses, and measure out the sour cream and milk to have ready to go.
5. Once the pasta is cooked, drain and leave in a colander. Using the same pot, heat the Grapeseed oil over medium-high heat. Add the garlic and sauté for about 4 minutes.
6. Lower the heat and add the pasta, cauliflower, sour cream and milk and stir well to combine all of the ingredients.
7. Add the cheese, about 1 Cup at a time and stir to coat well until all of the cheese is used up. Add a bit of cracked black pepper too for a punch of flavour. Transfer the contents of the pot into the prepared casserole dish and place in the oven for about 18 minutes.
8. While the casserole is in the oven, prepare the breadcrumb mixture. Melt the butter in a small fry pan over medium heat and add the bread crumbs, allowing to toast through, about 5 minutes. If you’d like to add any spices or fresh herbs at this time, you may. Turn the stove off and leave to the side until the casserole is ready.
9. Once ready, remove the casserole from the oven and sprinkle with the toasted breadcrumbs. Spoon out and enjoy the cheesy goodness of this hearty and nutrient-dense dish.
10. Make a salad to enjoy alongside the casserole while you finish for it to cook up if you’d like.

*You can always switch out the sour cream for plain greek yogurt too.