I'm sure many others are already familiar with the dish I'm about to describe, but for me it was quite the revelation. I have a copy of Mark Bittman's "Food Matters" cookbook and while I like it, some of his recipes are a little too minimalist for me, plus, some of his strategies for cutting out the meat sometimes work very well while others are a bit of a flop.
Well I've always been curious about his recipe for Cauliflower Mac and Cheese, and I finally decided that I would give it a go. Confident we wouldn't go hungry because of the frozen stew acting as back up in the freezer, I forged ahead. I have to say, the recipe got top marks from me. Firstly thte flavour is good, no it isn't as unctuous or sinful as regular mac and cheese, but the preparation he suggests is much lighter on the cheese and includes a whole head of pureed cauliflower (super easy to do). It is healthy, tasty, and easy, what more could one want, plus it hits some of those primoridal comfort food notes many of us crave this time of year.
The only modification I made was to up the cheese to 3/4 cup from the 1/2 he suggests, a very small indulgence but definitely worth while.
See the recipe here as posted online