Yesterday I tried a new recipe (I promise this is not becoming a cooking blog) and I thought I’d share. For Super Bowl Sunday, instead of making unhealthy macaroni and cheese I tested my skills at a creamy cauliflower macaroni and cheese. It’s much healthier (no butter or cream). This was also the first dish I have ever made using cauliflower.
Overall, it was good, but I will admit that I decided to double the recipe and didn’t think about doubling the cauliflower. Oh well, it still made for a tasty dish. I would suggest adding more salt and pepper for flavoring than the recipe calls for.
Creamy Cauliflower Mac
(recipe recommended from Runner’s World, March 2011 by contributing food writer Mark Bittman)
2 1/2 cups vegetable or chicken stock
2 bay leaves
1 cauliflower, cored and cut into large pieces
8 ounces whole-wheat elbow macaroni
1/2 cup grated cheese (such as sharp cheddar, Gruyere, or Emmental, or a combination)
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/8 teaspoon nutmeg, salt, and black pepper
1/4 cup grated Parmesan cheese
1/2 cup whole-grain bread crumbs
1. Preheat oven to 400.
2. Boil a pot of salted water.
3. In a saucepan, warm stock and bay leaves on medium-low heat for five minutes; turn off heat.
4. Cook cauliflower in boiling water for 25 minutes. Put cauliflower in food processor (or blender).
5. Cook pasta in boiling water for five minutes. Drain and rinse to cool; put pasta in a greased, nine-inch square baking dish.
6. Process cauliflower with stock (discard bay leaves), cheese, oil, mustard, nutmeg, salt, and pepper, working in batches.
7. Pour sauce over pasta, toss, and spread evenly in dish.
8. Top with Parmesan and bread crumbs.
9. Bake 20 minutes. Serves four.
CALORIES PER SERVING: 420 CARBOHYDRATES: 57 G PROTEIN: 20 G FAT: 15 G