Buffalo Cauliflower Cheesy Skillet Shells

Buffalo Cauliflower Cheesy Skillet Shells




Prep Time: 25 Min
Cook Time: 30 - 35 Min

Yields: 4 Servings

WHAT YOU NEED

• 5 C Medium Shell Pasta (Also known as large, just not the JUMBO stuffing shells)
• Red Onion, diced
• Green Onions, dark parts thinly sliced, lighter parts cut in to larger pieces
• Cilantro Lime Sauce / Sour Cream

B U F F A L O C A U L I 

• Small Head Cauli / 3 1/2 - 4 C Florets
• Himalayan Salt & Cracked Pepper
• Pepper Flakes
• 1/2 C Valentina Hot Sauce + 2 Tbsp. Unsalted Butter

C H E E S Y S A U C E 

• 1/4 C Unsalted Butter
• 2 cloves Garlic, crushed & minced
• 1/2 Tsp. Red Pepper Flakes
• 1/2 Yellow Onion, diced
• 2 Heaping Tbsp. All Purpose Flour
• 1 C 2% Milk, room temp
• 2/3 C Whipping Cream, room temp
• 1 Tsp. Dry Mustard
• Ground Nutmeg
• Cracked Pepper & 1/2 Tsp. + Himalayan Salt
• 1 C Monterey Jack with jalapenos, shredded
• 1 C Irish White Cheddar, aged 2+ years, shredded
• 1 C Pizza Mozzarella, shredded

DIRECTIONS

• BUFFALO SAUCE - Heat the hot sauce to a low boil. Once boiled, fold in the butter until melted and continue to simmer 2 - 3 minutes. Turn off the heat, season with a pinch of salt, and leave covered.
• CAULI - Preheat oven to 425 F. Toss cauliflower florets with EVOO, s & p, and pep flakes, and transfer to a parchment lined baking sheet. Bake 12 minutes, flip, and continue another 10 - 12 Min. Remove and toss in the prepared buffalo sauce. return to the baking sheet and continue to bake 5 minutes or so. You're looking for some charring. If they didn't char, switch your oven to BROIL High / 500 F and let them go until some blistering occurs. Season with a quick sprinkle of salt once finished.​

• SKILLET MAC - Bring a large pot of cold, heavily salted water to a boil and once boiled, add your shells and cook to al dente. In the meantime, begin heating the butter, pepper flakes, and garlic, in a large skillet set to just about medium. Once heated, continue to stir for 30 seconds - 1 minute without burning. Add the onions and a good pinch of salt and pep. Reduce the heat if needed to allow the onions to cook without scorching.
• After a few minutes, sprinkle in the flour and stir until a nice, golden roux is formed. Continue to stir and simmer another minute or so to cook out the flour flavour. You do not want the roux to brown. Whisk together the cream & milk, and slowly whisk in the cream / milk until combined. Bring your sauce to a boil and once boiled, season with dry mustard, 1/2 tsp. salt, some cracked pep, and a few dashes nutmeg. Reduce to a simmer, whisk to combine, and let simmer 4 - 5 minutes until the shells are ready.​

​

• Reserve 1/3 of the cheeses, and add the rest in to the creamy sauce along with a small ladle of pasta water. Whisk and stir until your sauce is thick and creamy, adding additional pasta water if needed. Strain the noodles directly in to the pot with the cheesy shells and stir until all of the noods are coated and cheesy. Next, top with the reserved cheese, and set under the BROILER at high / 500 F until the cheese is melted and blistered.
• Set the cheesy skillet on to a wire cooling cooling rack and pile the roasted buffalo cauli in to the center of the skillet. Add your sour cream / cilantro lime sauce to a think tipped squeeze bottle (if available) and drizzle with your white sauce. Finish with green onions and red onions. Serve and ENJOY!

HAPPY VEG