I fabulously whipped up a purple miso cauliflower mac and cheese, featuring kimchi furikake, butter lettuce, and a ginger sesame Japanese steakhouse-style dressing, served alongside kimchi. The cauliflower mac and cheese was made with a significant amount of pasta water to thin it out after i put in the cauliflower.
The mac and cheese involved roasted cauliflower florets seasoned with salt and pepper, and a touch of oil, roasted for 30 minutes at 400 degrees.
The cheese sauce consisted of one tablespoon each of flour and butter, one cup of milk, salt, pepper, half a cup of finely grated Gruyère (approximately 1.5-2ounces, shredded finely for optimal melting), four ounces of Neufchâtel (one-third fat cream cheese), two or 2.5? tablespoons of white miso, a touch of freshly grated nutmeg, one-quarter teaspoon of paprika, and a pinch of white pepper. It was topped with furikake; I considered adding shredded nori for added texture.
The ginger dressing was okay, although I lacked sufficient carrot and celery to balance the ginger. Tonight I used one inch of ginger, one carrot, one celery stalk, soy sauce or shoyu, rice vinegar, avocado oil, white onion, and a small lemon segment or juice, plus a splash of water for blending.
by paigeafterpaige