Creamy cauliflower mac from The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living (page 222) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mattlebaron on January 12, 2013

    The kids didn't like this, but I'm not too surprised. They were unhappy that it didn't look and taste like KD - as they noted, real mac and cheese. Pretty sad that processed food has become the 'real' food. In any event, it's one reason why we've been trying to be more food concious. Personally, I enjoyed it. As with the other comments, I'll make it with a bit more oomph next time. It was a bit bland and needed a bit of a kick. Otherwise, we'll be making it again. We rated it four stars - the kids don't count since they consider KD to be real food - eesh.

  • Brittania on November 13, 2011

    I agree - very nice but needs a lot more cheese, some more mustard and sloppier sauce (as Bittman suggests). I also think I might have got a creamier sauce if I'd overcooked the cauli more. I usually make my macaroni cheese the British way with tinned tomatoes and sometimes an egg or two mixed in. I like to make new recipes exactly as stated but next time I think I'll do a hybrid of my version and this cauliflower version. I sneak some bacon in sometimes. Shocking.

  • Delys77 on November 09, 2011

    Pg 222 This recipe is quite the revelation. The idea of fulfilling a guilty pleasure like Mac and cheese as well as getting your veggies in is just fabulous. The question was if it would be any good, and I am pleased to report it was excellent. Make sure you taste for seasoningas it needs a good amount, and I would suggest going with 3/4 cup of cheese and maybe a touch more Dijon.

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