Starry Broccoli Cheese

I tweaked a recipe I found on allrecipes.com I made a few changes to my taste. So here we go...

Ingredients:

1 tbsp butter

1/2 tsp onion powder (you can use real onion, but I just wanted a slight taste instead of onion pieces)

1 clove garlic, minced

1 brick- velveeta cheese, cut into cubes

2 (14oz) cans - Chicken broth

1 1/2 cups milk, I used fat free

1 1/2 cups water (for the milk and water I filled the can from the chicken broth)

1 (16oz) bag - frozen broccoli/broccoli cauliflower mix

1 bag star shaped pasta

shredded cheese for garnish

pepper to taste

Directions:

In a soup pot melt butter and saute garlic with onion powder. Add chicken broth and water and bring to a boil. Add pasta and cook for 2-3 minutes, not completely cooked.Reduce heat to medium and add broccoli, milk and velveeta, stirring constantly until cheese is melted, do not let come to a boil or cheese will burn. Serve immediately and garnish with shredded cheese on top.

Cauliflower "Mac" and Cheese Casserole

I'm going cauliflower crazy today!

Ingredients:

• Kosher salt, as needed, plus 1/2 teaspoon
• 1 large head cauliflower, cut into small florets
• Vegetable oil spray
• 1 cup heavy cream
• 2 ounces cream cheese cut into small pieces
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon garlic powder
• Equipment: 8 by 8-inch baking dish

Directions:

Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.

Spray the baking dish with vegetable oil spray.

Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.

Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.

Cauliflower Sauce with Whole-Wheat Penne

Ingredients

• 1 pound whole-wheat penne rigate
• Salt
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, cracked from skin and sliced
• 1 red onion, finely chopped
• 1 head cauliflower, stem removed and chopped
• 1 cup chicken stock
• 4 sprigs fresh rosemary, leaves stripped and finely chopped
• 3/4 cup grated Romano, 3 generous handfuls
• Salt and black pepper

Directions

Bring a large pot of water to a boil. Add salt and pasta and cook to al dente. Drain and reserve 2 ladles of pasta water.

While water is coming up to a boil and pasta cooks, make sauce. Heat a deep skillet over medium heat with extra-virgin olive oil. Add garlic and cook 3 minutes, then remove. Add onions and cook 5 minutes then add cauliflower, chicken stock and the rosemary. Cover the pan and cook 15 minutes. Uncover the sauce, add 1 to 2 ladles of pasta water and mash the cauliflower with the back of a wooden spoon or potato masher. Add the pasta and cheese to the cauliflower and toss to combine. Season the dish with salt and pepper, to taste, and serve.