Monday Recipe: Short Chef

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Screen Shot 2015-09-27 at 9.01.39 PMRay Newlands, AKA, Short Chef is a Miami based chef and culinary expert who is making it his mission to help fight childhood obesity and teaches kids to eat healthy.  Ray was kind enough to share a recipe with The Modern Local.  Its the perfect dish to whip up for your next tailgating party or get together! 

INGREDIENTS

1 head of fresh Cauliflower 1 1/2 cups nonfat milk 3/4 teaspoon sea salt Freshly ground black pepper 1 pound whole wheat or your favorite elbow macaroni 8 ounces extra-sharp cheddar cheese, finely grated 3 ounces Parmesan cheese, finely grated 2 sticks or a ½ pound of soft unsalted butter Olive-oil cooking spray, to grease your pan

DIRECTIONS

  • Preheat oven to 350 degrees .
  • Pull leaves off a fresh whole Cauliflower. Steam or boil in 2 inches of water, covered.
  • Cook for 20 minutes over medium heat.
  • Cook till it is very soft and remove from heat. Let cool, then break apart.
  • Once cool and broken, add to a food processor or mash it like mashed potatoes until very fine.
  • Add lite salt and black pepper, and stir.
  • In a large sauce pan, melt 2 sticks of UN-salted butter
  • Meanwhile cook you pasta as directed. Drain and set aside.
  • Add low fat milk to your melted butter
  • Add Parmesan and Shredded low fat Cheddar Cheese to pot and stir well, until smooth.
  • Add you blended cauliflower and stir well.
  • Drain pasta, and combine with cheese sauce; mix well together.
  • Lightly coat a cup cake pan with cooking spray. Sprinkle bread crumbs to cover bottom.
  • Transfer noodle mixture to dish.
  • Bake 15-20 minutes OR until lightly browned and crisp on top
  • Serve immediately.
  • This recipe will served 8-10 hungry people!

Click here for more info on Short Chef!

Foodkatie.blais@gmail.com