Although the pasta is eliminated in this mac & cheese, it includes delicious cheeses, Israeli couscous, roasted cauliflower, and panko breadcrumbs, making this eclectic dish a big hit for all the mac & cheese lovers out there.

Recipe courtesy of Chef Paula DaSilva at Burlock Coast, the Ritz-Carlton, Fort Lauderdale

CHEESE SAUCE INGREDIENTS:

• 1.5 pounds of chopped Cauliflower florets
• 1 ¾ cups heavy cream
• 2 ¼ cups milk
• ¾ cups smoked Gouda cheese
• ½ cup parmesan cheese
• ½ Tablespoon lemon Juice
• Salt to Taste

CHEESE SAUCE PREPARATION:

• In a heavy sauce pot add your chopped cauliflower florets, heavy cream, and milk.
• Turn on high and bring to a simmer. Let the cauliflower cook until it is very soft.
• Remove from Heat. Using a stick blender, puree the cauliflower mixture until it is smooth.
• While the cream mixture is hot, add your shredded cheeses and puree with the stick blender until smooth.
• Season with salt and add the lemon juice.

ISRAELI COUS COUS INGREDIENTS:

• 1 cups of Israeli Cous Cous
• Salt as needed

ISRAELI COUS COUS PREPARATION:

• In a sauce pot bring water to a boil, season with salt.
• Add your cous cous and let cook for 4-6 minutes, the cous cous should be al dente and not mushy.
• Strain off your cous cous. Add some oil so it does not stick together. Reserve the cous cous.

ROASTED CAULIFLOWER INGREDIENTS:

• 1 head of cauliflower cut into small florets
• Olive oil as needed
• Salt as needed

ROASTED CAULIFLOWER PREPARATION:

• Preheat your oven to 400 degrees. Toss the cauliflower in a bowl with the oil and season with salt.
• Roast the cauliflower in the oven until it is golden and cooked through. Reserve for the final product.

PANKO BREAD CRUMB TOPPING INGREDIENTS:

• 1 cup panko bread crumbs
• ¼ cup parmesan cheese
• Olive Oil as needed
• 2 Tablespoons Chopped Parsley – Optional

PANKO BREAD CRUMB TOPPING PREPARATION:

• In a mixing bowl mix the bread crumbs, parsley, and parmesan cheese together.
• Slowly add your oil to make the bread crumbs slightly wet and reserve.

FINAL PREPARATION:

• In a sauce pot add some of the cheese sauce combined with the cous cous and some of the roasted cauliflower. Add enough of the cous cous and the cauliflower until you have a good ratio of it to the cheese sauce. It should not be too wet or dry.
• Season with salt and make sure it is hot all the way through.
• Transfer your mixture to an oven safe dish. Sprinkle the bread crumbs on top.
• Broil the mac and cheese until the bread crumbs are golden brown.