I cooked another meal from Hello Fresh! Unfortunately it had been a bit too long so the cauliflower went bad so I had to replace it with a frozen bag! Oops!
It provided macaroni and flour to go into it so I had to replace it with brown rice and gluten free flour. Silly gluten.
1 Pre-heat the oven to 400′ and start making the rice (or pasta)
2 Cut the cauliflower into bite-sized florets. Thinly slice the scallions, keeping the greens and whites separate
3 Place the cauliflower on a baking sheet and season with salt and pepper. Place the baking sheet in the oven for 20-25 minutes until golden brown and tender.
5 Make the cheese sauce: heat 2 Tablespoons butter in a medium pan over medium heat. Add the scallion whites to the pan and cook, tossing, for 1-2 minutes until softened. Add the flour into the pan and cook, whisking constantly, for 1-2 minutes. Very slowly whisk the milk into the pan a little bit at a time until fully combined. Add the stock concentrate to the pan and bring the mixture to a simmer for 1-2 minutes, until thickened. I had to add some more milk because the gluten free flour is pretty dense. Remove the pan from the heat and stir in the cheese. Season with salt and pepper
6 Stir the rice (or macaroni) and 3⁄4 of the cauliflower into the cheese sauce then transfer the mixture to a lightly oiled baking dish (we used an 8×8 inch dish). Top with the remaining cauliflower, then transfer the dish to the oven to bake for 5-7 minutes until bubbling.
The box also came with arugula and balsamic vinegar. I don’t consider that a “salad” so I added some sliced tomatoes to at least spruce it up a bit
Tofu for me
Chicken for him
and leftovers for later!!