H O N E S T T O G O O D N E S S • 102 (N F, L S) CAULIFLOWER MAC AND CHEESE WITH PROSCIUTTO This is my lightened up version of a comfort food classic—and an obvious favourite around the dinner table at my house. Think mac and cheese meets cauliflower with cheese sauce. The best part is that there is a whole head of cauliflower in this recipe, so you’re getting a good serving of vegetables with every bite. M A K E S 6 – 8 servings P R E P T I M E 40 minutes CO O K T I M E 20 minutes S P EC I A L EQ U I PM E N T N E E D E D casserole dish ( 9 × 9 inches/ 23 × 23 cm) or a large cast-iron pan, blender or food processor ¼ lb (125 g) sliced prosciutto, roughly chopped 2 cups (500 mL) brown rice macaroni 1 large head of cauliflower, cut into large florets 1 cup (250 mL) chicken stock 3 Tbsp (45 mL) butter + extra for greasing the casserole dish ½ onion, grated 2 cloves garlic, puréed 3 Tbsp (45 mL) all-purpose flour 1½ cups (375 mL) whole milk 1 Tbsp (15 mL) Dijon mustard ½ tsp (2 mL) cayenne 1 tsp (5 mL) smoked paprika Freshly grated nutmeg to taste 1 cup (250 mL) grated medium cheddar cheese 1 cup (250 mL) grated Gruyère cheese Salt to taste Pepper to taste ¾ cup (185 mL) grape toma- toes, cut in half ⅓ cup (80 mL) grated Parmesan (approx.), for topping All-Dressed Kale Chips (see p. 99), for garnish (optional) 1. Preheat oven to 400°F (200°C) and grease a casse- role dish or cast-iron frying pan with butter. 2. Preheat the sauté pan over medium-high heat. Add chopped prosciutto and cook until crispy, about 2–3 minutes. Set aside in a bowl. 3. Boil pasta in boiling salted water, according to the package directions; drain and set aside. 4. Steam cauliflower florets over boiling salted water in a double boiler (or steamer insert) until fork ten- der. Transfer half of the steamed cauliflower into a blender or food processor and purée with the stock until smooth. Chop remaining cauliflower florets into smaller florets. 5. In a large saucepot, melt butter over medium-low heat until foamy. Add onion and garlic, and cook 3–5 minutes until softened. 6. Stir in flour and continue to cook, while stirring, for 3 minutes. 7. Slowly whisk in milk to prevent lumps from forming, whisk in cauliflower purée and continue to simmer over medium heat, stirring occasionally until thick- ened, about 3–5 minutes. 8. Whisk in the Dijon, cayenne, paprika and nutmeg. Add the grated cheddar and Gruyère cheese and keep on low heat until melted. Season with salt and pepper. 9. Fold the cooked pasta, chopped cauliflower and pro- sciutto into the cheese sauce. Spoon into a greased dish. 10. Sprinkle Parmesan overtop and scatter with halved grape tomatoes. Bake approximately 20 minutes or until bubbling and browned on top.