Roasted Cauliflower & Jalapeno Mac n Cheese

Well March got reallly busy….between my internship and Machine Learning class, I didn’t end up having much time to update here, but I’m hoping to get back on the bandwagon. Since I skipped updating what was in season, will just briefly mention as follows:

  1. Artichokes (a favorite of mine especially with any butter based dipping sauces)
  2. Spinach/Spring greens (we’re getting close to salad season again)
  3. Asparagus (I’m actually not the biggest fan but grilled asparagus with a great sauce can be delicious)
  4. Scallions
  5. Crawfish
  6. Alaskan Halibut

Since this was the tail end of the winter in season produce, I decided I would make a recipe involving roasted cauliflower and kale and cheesy goodness. I never ended up having time to post, so posting it now, but you can always edit the extra ingredients to be in season ones!

Greek Yogurt Mac n Cheese w/ Roasted Cauliflower, Kale, and Jalapenos( ~3 servings)
Total time:  35 minutes including prep time

Ingredients:

1 head of cauliflower
Olive oil
Box of white cheddar or regular Mac n Cheese (Feel free to also make your own)
1 Jalapeno, sliced
Half a box of chopped kale
Grated fontina cheese (or cheddar if using regular Mac n Cheese)
Salt and Pepper
Greek yogurt according to box directions (use butter if you don’t want a tangy taste)
Milk according to box directions and your preferences

Recipe:

  1. Preheat oven to 400 degrees
  2. Toss cauliflower with olive oil, salt, and pepper and roast for 30 minutes
  3. While cauliflower is roasting, make the Mac n Cheese according to directions on the box and based on your preferences
  4. While the Mac n Cheese is still hot, stir in jalapenos and kale so that the kale is just wilted. Stir in the roasted cauliflower once done
  5. Top with fontina cheese and add salt and pepper to taste. Enjoy!
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