(courtesy of kosher.com) Keeping dinners interesting, delicious and nutritious during the nine-day period leading up to Tisha B’Av when it’s customary for Jews to refrain from eating meat can be challenging.

The folks at kosher.com, the premier website for imaginative cooking and delightful conversation, will get you ready for the Nine Days. They have gathered some surprising and delicious recipes to challenge the palates of even the most avid meat lover.

Cauliflower
Mac and Cheese

Classic mac and cheese is a family favorite, and here kosher.com improved it with delicious roasted cauliflower, which boosts nutrition and enhances the flavors and texture. The breadcrumbs add a nice crunch, but are optional. Serving this with a salad rounds things out for a satisfying meal.

Cook & Prep: 40 m; Servings: 6; Vegetarian, Pescetarian

Ingredients:

• 1 (16-oz.) package small pasta (elbow or spiral)
• 3 tablespoons butter
• 1 tablespoon all-purpose flour
• 2 cups milk
• 3 cups shredded cheese, any kind (mozzarella, cheddar, white cheddar)
• 1 teaspoon salt
• 1 (16-oz.) bag frozen cauliflower, slightly thawed and rinsed
• 3 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon dried thyme or oregano
• 1/2 teaspoon black pepper
• 1/3 cup seasoned breadcrumbs
• 2 tablespoons butter
• chopped parsley, as a garnish

Start Cooking:

For the cauliflower:

Preheat oven to 400° F.

Place the cauliflower on a rimmed baking sheet and season with paprika, garlic powder, onion powder, salt and thyme. Drizzle with olive oil and toss well to coat. Roast until golden brown, about 20 to 25 minutes.

For the pasta:

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, approximately 8 minutes. Drain and rinse with cold water to stop the cooking process. Set aside.

To make the roux, return the large pot to the stovetop over medium heat and melt the butter. While constantly whisking, add the flour and stir vigorously until a smooth paste forms. Add the milk, still constantly stirring.

Add the cheese and whisk until melted. (If the sauce is too thick, add more milk. If it’s too thin, add more cheese.) Pour the pasta back into the pot and stir to coat. Remove from heat.

In a small saucepan, melt 2 tablespoons butter over medium heat. Add the breadcrumbs and sauté until golden and crisp.

To serve, pour the pasta onto a serving platter (or into individual bowls), add the cauliflower, and top with toasted bread crumbs and parsley. Serve immediately.

For more delicious recipes to delight your Nine Days palate, visit kosher.com.