Cauliflower and Shells With White Cheddar Dill Sauce

READY IN: 25mins
Recipe by likethebird

There is an amazing website here in Richmond, VA called Black Sheep (MUST GO IF YOU'RE LOCAL!). They currently have seasonal side dish that inspired this copy-cat recipe for my family's Christmas dinner - with no baking necessary. I have pretty exotic taste buds, but my two brothers and father have a diet that consist of tacos, hot wings, pizza, burgers and steak - NO VEGGIES. This is a gourmet and delicious way to sneak them into a meal that usually consists only of meat and potatoes ...

Top Review by Dominick and Amanda

We've made this twice now and both times it came out a little bit different. This past time we made it we used a whole onion which complimented the dish well. We also use almond milk instead of regular milk and half & half. We omit the American cheese and use colby jack. We also use a whole box of pasta (which works out just fine). This dish is very tasty and is a nice change from traditional mac & cheese.

Ingredients Nutrition

Directions

  1. Steam cauliflower florets until cooked thoroughly but still slightly firm (about 6 minutes). Set aside.
  2. Boil pasta until al dente; drain. Mix with cauliflower in a large serving bowl.
  3. In a medium sauce pan, cook diced onion in olive oil over medium high heat until translucent (about 2-3 minutes).
  4. Add pieces of butter and stir until melted.
  5. Add flour, salt and pepper to butter and onions; stir and mix thoroughly for about one minute (You can add more butter if the mixture is too "sticky").
  6. Add milk and half and half to the sauce pan; bring sauce to a boil.
  7. Reduce heat to low and simmer until sauce begins to thicken (4-6 minutes).
  8. Remove sauce from heat. Add white cheddar and American cheeses and stir to melt. Once melted, add parmesan cheese and fresh dill and stir to combine.
  9. Pour cheese sauce over pasta and cauliflower and toss to coat.
  10. Enjoy :).

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