Cauliflower and Gruyere Macaroni Gratin Recipe
Cauliflower and Gruyere Macaroni Gratin
1 Head of Cauliflower (chopped into tiny florets)
1 tbs Olive Oil
8 oz Elbow Macaroni
8 oz Gruyere, shredded
1 1/2 cups Heavy Cream
1 tsp Mustard Powder
1/4 tsp Ground Nutmeg
1/2 tsp Sea Sal
1/2 tsp Freshly Ground Black Pepper
3 oz Parmesan (finely grated)
- Preheat oven to 375 F. Toss the cauliflower florets with the olive oil and give them a light dusting of salt and pepper. Roast them for 20-25 minutes in a 9X9 inch pan or a similar-sized casserole dish. The florets should be slightly browned and easily pierced with a fork.
- While the cauliflower is roasting, cook the pasta in a large pot of salted boiling water until al dente. Drain through a colander and set aside.
- Pour the pasta into the rooasting pan with the cauliflower. Add the Gruyere, cream, mustard, nutmeg, salt, and pepper. Stir until ingredients are well mixed. Use a spoon to push the pasta beneath the surface of the cream and heavily sprinkle the top with Parmesan.
- Bake for 1 hour. Allow to cool for 5 to 10 minutes so the cream sets before serving.