- 1 head cauliflower
- 2 tablespoons olive oil (plus more for baking pan)
- white pepper
- 2 cups Béchamel Sauce (see recipe below)
- 1 teaspoon white truffle oil (optional)
- 8 ounces elbow macaroni
- 1 cup cheddar cheese (shredded)
- 2/3 cup bread crumbs
- 1/3 cup parmesan cheese (grated)
- 2 tablespoons butter (unsalted, melted)
- 2 tablespoons parsley (fresh flat-leaf, chopped)
- Preheat the oven to 375 degrees F.
- Cut cauliflower across the head into 1/4-inch slices, like you’d slice a mushroom. Transfer to a large bowl and stir in olive oil. Season with salt and pepper. Arrange on a rimmed baking sheet and roast until cauliflower is very tender, about 15 minutes (leave oven on).
- Set aside 12 cauliflower pieces. Transfer remaining cauliflower to a blender, add béchamel and truffle oil (if using), and puree. Set aside.
- In a large pot of boiling, well-salted water, cook macaroni according to package directions. Drain and return to pot. Stir in béchamel mixture and Cheddar cheese. Transfer to an oiled 8-by-8-inch baking pan. In a medium bowl, combine breadcrumbs, Parmesan cheese, butter, and parsley. Sprinkle over macaroni mixture and bake until golden brown, about 10 minutes.
- Yield: 4 to 6 servings
- To make béchamel sauce: In a medium saucepan over medium heat, melt 1/4 cup butter. Whisk in 1/4 cup flour and cook, whisking constantly, until mixture is pale brown, about 2 minutes. Add 2 1/4 cups milk and bring to a simmer, stirring until smooth. Cook, stirring frequently, for 2 or 3 minutes. Makes about 2 cups. (If not using immediately, cover with plastic wrap directly on surface of sauce, to prevent a skin from forming.)