Three Cheese Macaroni with pureed Cauliflower

Here is another all time favourite Italian dish with a slightly healthy twist (well! That’s our story & we’re sticking to it). Instead of meat, although you can add that also, we add a bit of pureed cauliflower into the mix. The first time a friend told me about the recipe, I gave her my very best dyspeptic look. I soon had to eat my words & looks & also am happy to say, gobbled up the entire dish also. Have added some spices here as an extra addition to balance out the flavors, but really do feel free to mix in your own.

Ingredients:

• 1 large egg
• 1 12-ounce can evaporated whole milk
• Pinch of cayenne pepper
• Pinch of freshly grated nutmeg
• Salt and freshly ground black pepper  (to taste)
• 1 1/3 cups grated cheese (4 ounces), plus 4 deli-thin slices (1 ounce)
• 1/2 cup grated sharp cheddar cheese (2 ounces)
• 1/4 cup grated Parmesan cheese (1 ounce)
• 1/2 head cauliflower, cut into small florets (4 cups)
• 4 cups medium pasta shells

Method:

Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl. Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water.. Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy. Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish or bake in the oven at 350 degree C. Broil until golden brown, about 5 minutes & then relish with a glass of chilled chardonnay.