We had this for lunch last week and it was a huge hit with all three kids. Actually I really enjoyed it too. And I just have to share. I saw the recipe when the Galloping Gourmet, Graham Kerr (who is hilarious by the way!) Was on the Rachael Ray show. I was intrigued! So we finally tried the sauce on Elbow Macaroni noodles rather than cauliflower and it was actually really good! Atticus had no idea it wasn't "Walkaroni" and cheese and the twins gobbled up two bowls each. Here's the recipe! (click to see the whole recipe.)
- 3 carrots, peeled and sliced into ½-inch rounds (yield 1 ½ cups)
- 1/2 cup evaporated skim milk
- 1/4 cup water
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon salt
- Pinch cayenne
- Pinch cumin
- 1/4 cup freshly grated Parmesan cheese
- Dusting of smoked paprika
Cook the carrots in the evaporated milk and water, covered, in a medium saucepan, 10-15 minutes or until very soft. Place the carrots and cooking liquid, mustard, Worcestershire sauce, and lemon juice in a blender, and whiz for 2-3 minutes or until smooth and glossy. Add the salt, cayenne, and cumin, and whiz to mix.
Place the cauliflower in a small baking dish. Spoon the carrot sauce over the cauliflower and scatter the Parmesan cheese over the top. Brown under a preheated broiler 4 inches from heat and serve, garnished with a dusting of smoked paprika.
It was very creamy, smooth and rich. Really good. The pictures say it all!!
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