Today's Substitution is pasta, so you celiac sufferers pay attention as well. There are a lot of noodle substitutes on the market, from low to no calorie. Personally I find the idea of eating a large plate of anything that is nutritionally valueless to be a bit concerning. Health and nutrition sciences have come a long way, but we are nowhere near fully understanding what all these excess unused chemicals and additives do while in our systems. This substitution is easy, healthy, and natural.
Not Mac & Cheese
3 large Zucchini
Sea Salt
1/2 Head Cauliflower
500g Shredded sharp cheese
200g Shredded mozzarella
1/2 pkg Cream cheese
1/4 cup Parmesan cheese
3/4 cup Milk (any)
2 tsp Grainy mustard
1 tsp Worcestershire sauce
1 dash Cayenne pepper sauce (Frank's)
Salt and Pepper to taste
Now for the magic. Using an ordinary vegetable peeler remove all skin from the zucchini. Once skinned keep going, use the peeler to slice long thin strips from the zucchini. I find a quarter rotation while slicing keeps the strips from getting too wide. Place the thinly sliced zucchini in a colander and sprinkle with sea salt. The salt will pull the water out of the zucchini strips and help keep them intact while cooking. Cut the cauliflower into florets.
Place the milk, mustard, and Worcestershire in a sauce pot and bring to a simmer. Mustard may sound like an unusual addition, but it will enhance the flavour of the cheese. Add the sharp cheese, cream cheese, and half the Parmesan. Salt and pepper to taste. I am keeping with a gluten free them here and choosing not to use a roux (cooked flour and butter) for a more traditional cheese sauce. The cream cheese will do the thickening instead.
Strain off any excess water from the zucchini noodles. Place the cauliflower and zucchini in an oven safe dish and mix the cheese sauce into the veggies. Sprinkle the remaining cheeses over top and bake in a 350 degree oven for 45 minutes.
