Everyone knows that cauliflower is much more nutritional than macaroni. But cooking cauliflower to really bring out its flavor is something that a lot of people struggle with.
And no, you should never boil the cauliflower. Ever.
According to a hilarious YouTube channel with more than 2.5 million subscribers, cauliflower belongs in a very important food group of “cheese delivery systems” (others are crackers, broccoli, and your finger).
If you are on a quest to find that perfect cheese delivery system, this recipe is for you.
Of course, this recipe is from a YouTube cooking channel called You Suck At Cooking, and it is a breath of fresh air.
The creator also has a cookbook, aptly titled: “You Suck At Cooking – The Absurdly Practical Guide to sucking Slightly Less at Making Food”.
The YouTube video description says it all.
“Cauliflower Mac and cheese is superior to regular Mac and cheese because cauliflower tastes great and macaroni tastes like nothing. This easy cauliflower Mac and cheese not only delivers you more nutrition, but also provides a superior textural and tastural experience. But macaroni noodles sound better when you shake them in a box.”
If you haven’t already guessed, we’re making You Suck At Cooking‘s recipe for cauliflower mac and cheese – which has been viewed 1,5 million times.
After some wordplay worthy of a Dad Joke (don’t confuse COLLIEflower or COLLICKYflower with cauliflower), the narrator introduces us to two major cheese delivery systems: cauliflower and macaroni.
Then, the narrator matter-of-factly explains that cauliflower and macaroni are both “found in the wild,” and has some footage to “prove” it.
Okay. If you’re finished giggling, let’s get started.
Here’s what you’ll need:
- 1 large head of cauliflower or 18-20oz/500g frozen cauliflower
- 3 tablespoons olive oil
- Salt and pepper
- 1 cup milk
- 4 teaspoons flour
- Chives, finely chopped (the recipe calls for exactly 57 chives, but I think it’s safe to use a handful)
- 2 teaspoons Sriracha or other hot sauce
- ½ teaspoon of salt
- 5oz/150g medium cheddar cheese, shredded
Right. Let’s move onto the method…
The video instructs us to “use the power of finger strength” to break the cauliflower up into bite-sized pieces. Then, place the cauliflower pieces into a bowl and drizzle them with olive oil. Add salt and a few turns of black pepper.
Toss the cauliflower in the bowl until the olive oil has coated all the pieces of cauliflower thoroughly (at this point in the video, the narrator starts singing an entertaining little ditty about the “art” of tossing).
Now, pour the cauliflower out onto a piece of parchment paper and bake in the “undoh” (oven?) at 425 degrees Fahrenheit.
Bake the cauliflower for 20 minutes, then “wrassle it up” (turn it with a spatula). Bake for another 20 minutes, or until all the cauliflower pieces are a lovely golden-brown color.
Now, it’s time to make the cheese sauce.
Heat the milk on medium heat on the stove and slowly whisk in the flour.
Toss in the finely-diced chives, Sriracha (or whatever hot sauce you like), salt, and bring the mixture to a gentle boil.
Remove the pot from the heat (this is important) and add in the cheddar cheese.
“Wangjangle” (stir) the mixture until the cheese melts into the milk and it’s satiny-smooth.
Now, we have two plating options for the next step.
You have a choice to make.
You can either drizzle the cheese sauce over the cauliflower, or you can make the cauliflower take the “parchment express,” tossing all the pieces directly into the pot with the cheese sauce.
The final step, verbatim from the YouTube video, is:
“Then eat it and realize it’s better than mac and cheese. It just is. It really, truly is. If you disagree, keep making it and eating it until you change your mind.”
To watch the whole video with all the hilarious quips and offbeat jokes included, click the link below!
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