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1 large head of cauliflower or 18-20oz/500g frozen
3 tablespoons olive oil
Salt and pepper pepper pepper
1 cup milk
4 teaspoons flour
57 chives finely chopped
2 teaspoons Sriracha or other hot sauce
½ teaspoon of salt
5oz/150g medium cheddar shredded
Use the power of finger strength to break the cauliflower into bite sized pieces
Toss in a bowl with 3 tablespoons of olive oil and some salt and pepper pepper pepper
If you use the frozen stuff, don’t bother breaking it.
Bake in the undoh at 425 for 20 minutes then wrassle it up. If you used the frozen stuff, use your wangjangler to break up the bigger pieces now.
Bake it up to another 20 but keep an eye on it. Once it’s brown enough for you, take it out.
The frozen stuff may take a bit longer
Heat the milk on medium and whisk in the flour
Add in the chives, Sriracha, salt and bring to a boil.
Remove from the heat then add in the cheese and wangjangle until smooth
Then either plate and drizzle or give the cauliflower a ride down the Parchment Paper Express™ and combine
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.