By Gina Grad
Wednesday, September 5, 2018
Here are the two recipes I worked off of...
This is my spin on cauliflower Mac n’ cheese.
I used a combination of two recipes from KitchenStewardship.com and foodnetwork.com and I added chicken, bacon, garlic and sautéed onions to the recipe.
First I cooked the bacon and then the seasoned chicken breast in some of the bacon fat. After that, I sautéed the onions and garlic.
While that was happening, I boiled the cauliflower and squeezed the excess water through a cheesecloth. VERY IMPORTANT!! DOOOO NOTTTT SKIIIIP THISSSS STEPPPP or your food will be runny and you may cry - trust me!!
In a saucepan, I melted the sour cream, cream cheese and shredded cheddar (Vinnie suggests to shred your own because the pre-shredded has an anti-caking agent he’s not a fan of).
Fold the sauce in with the cauliflower, chicken, bacon and onions and an egg and bake for 30 minutes at 350.
Then kick up the heat to 450, sprinkle a teeny bit more cheese and bacon (I threw some chives on top too) and bake for another 10 minutes so the top gets golden brown.
And finally...Enjoy, my dears! It’s soooo damn good!
PS Feel free to keep it vegetarian or swap out ground beef or whatever with the chicken. I was just in a chicken-kinda mood!
PPS This is another one I tripled the recipe for because go big or go home...and eat leftovers...because you made enough food to feed your fam and then take the rest for lunch the next day. Good job.