Soon after I posted saying I’m not cooking much new…I have a couple of posts in the pipeline.
This is like a mac & cheese except solely with vegetables. I’m not sure about elsewhere, but cauliflower rice is everywhere here: even in tiny shops it’s available, pre-chopped. I picked some up on a whim and for a couple of days mulled over what to do with it. Since we all know that I love cheese…it had to be something cheesy in the end. I loosely adapted this recipe.
I didn’t have buffalo sauce (it doesn’t seem to exist here? Maybe I just haven’t looked hard enough), so made the recipe a simple “mac and cheese,” with bechamel sauce, cheese (mature cheddar and Parmesan), and “pasta” (vegetables). The original recipe is with shrimp, but, again, I omitted this.
I won’t lie: this was not the tastiest or most thrilling dish I’ve ever made. In hindsight I would have added some sharp blue cheese to it, and if I make it again I think I’ll do that. Nevertheless, it wasn’t dull or bland — I had it with a side salad and they worked well together. I don’t think I’d go to the trouble of mincing the cauliflower by hand to make this though — some shortcuts are worth it.