Don’t passta this one up!🤗
Grove Brew Flatland Fever KVIEK SESSION Pale Ale is a refreshingly light accompaniment to this cheesie comfort dish! 👍🏻👍🏻🍺
Being located in the southernmost part of the country, it’s no wonder Essex County hosts some of the hottest summers in Canada. With the possibility of reaching record highs of 37°C, these days can make anyone delirious with the Flatland Fever. Kveik is a lot like our summers, a historic yeast with farmland roots fermented at extremely high heat. Do yourself a favour, get to the shoreline and stay hydrated with this unique refreshing brew.3.5 abv
- Fruity & Refreshing • Hazy Colour • Light Hop Aroma
Roasted Cauliflower Mac & Cheese.
- 3 tbsp Olive oil compliments Dressed by an Olive
- 6 cups Riced Cauliflower
- 1 cup Red Onion small diced (about 1 onion) compliments Lee and Maria's Market
- ½ cup fresh parmigiano reggiano cheese grated
- 2¼ cup Sharp Cheddar Cheese grated
- 8 oz Pasta Shells we used quinoa macaroni
- 2 cup milk
- 1 tbsp unsalted butter
- 2 tsp garlic microplaned (2-3 large cloves)
- 2 tbsp Whole Wheat Flour or All Purpose
- ¾ cup Whole Wheat Bread Crumbs
- Black Pepper to taste
- 1 tsp salt
- Smoked Paprika to taste
- Fresh Thyme for garnish
- Preheat oven to 425F, with rack positioned in the centre of the oven. Line a sheet pan with parchment and spread 1 Tbs of oil on the parchment.
- Arrange the cauliflower on the sheet pan with the diced onions distributed evenly and in one layer. Once the oven is preheated, put the sheet pan in the oven and set the timer for 15 minutes.
- Meanwhile, put a pot of water on to boil for the pasta shells. Do this in a 4 quart Dutch oven if you can (for fewer pots to clean). Add the pasta once the water is boiling and boil until tender (or as indicated package directions). Drain pasta and add a tsp. of olive oil to the pasta so that it won't stick together. Set aside. If using a Dutch oven, there's no need to clean it. You'll make the sauce in it too.
- Check on the cauliflower after 15 minutes. Give the pan a shake and gently, using a spatula, redistribute the cauliflower again in one layer. Set the timer for another 5 minutes then check again. The cauliflower should be turning a nice golden colour with bits of dark brown. Cook for an additional 5 minutes if needed. Redistribute the cauliflower again, but this time to the centre of the pan. It's ok if it's piled up. Add 1/4 C Parmesan and 1/2 C Cheddar and bake for an additional 15 minutes or until the cheese is thoroughly melted. Remove the pan from the oven and set aside.
- Reduce the temperature of the oven to 350F.
- Coat the bottom and sides of a baker (8 1/2 x 11 or 8×8) with olive oil. Set aside. Otherwise, continue making the recipe in the Dutch oven to go from stove top to oven.
- Warm the milk in the microwave in a heatproof, spouted bowl or measuring cup until steaming. Set aside. To the Dutch oven, or medium sauce pot add the remaining 1 Tbs oil and 1 Tbs butter. Melt and allow the butter to bubble. Turn the burner to low. Toss in the microplaned garlic and push it around the pan using a whisk for no more than 10 seconds. Sprinkle in the flour and whisk constantly until a paste is formed. Now you're ready to add the milk, a little at a time while whisking the entire time.
- Continue to add a little more milk at a time while the sauce begins to thicken and become smooth. The goal is no lumps! Once all the milk is in the pot and your sauce is smooth (it won't be too thick at this time), add the salt, pepper, and the remaining cheese. Stir until completely smooth. Remove the pot from the heat.
- To the sauce, stir in the cooked pasta, the cauliflower, and the little bits of crunchies on the pan. If using a Dutch oven, continue with the breadcrumbs. If using a baker, transfer the mixture to the prepared baker.
- Cover the mixture with breadcrumbs. Sprinkle paprika over the top, to taste. A little goes a long way. Bake uncovered for about 20 minutes or until the breadcrumbs are toasty and the mac and cheese is heated thoroughly.
- Garnish with fresh thyme.
- Store in a lidded container in the refrigerator for up to three days. Freeze for up to two weeks. Thaw overnight in the fridge. Gently rewarm stove top with a splash or two of milk to loosen things up.