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KIWI magazine

Cauliflower Mac and Cheese

Everyone’s favorite comfort food gets a nutrition boost with the addition of pureed cauliflower.

Ingredients

  • Vegetable spray
  • 1 pound fusilli, cooked al dente, drained, and cooled
  • 1/2 head cauliflower, broken into florets
  • 1 cup 2 percent milk
  • 2 teaspoons Dijon mustard
  • 1 pound shredded cheddar cheese
  • Salt and pepper
  • 1/2 cup panko breadcrumbs
  • 1/4 cup Parmesan cheese
  • 2 Tablespoons olive oil

Directions

  1. Heat oven to 350°F. Coat eight 8-ounce ramekins with vegetable spray and set aside.
  2. In a large pot, boil the cauliflower until tender, about 8-10 minutes. Allow to cool slightly and puree in a blender with the milk and mustard.
  3. In a large bowl, combine the pasta with the cauliflower and shredded cheese. Add salt and pepper to taste. Divide the mixture among the ramekins.
  4. In a small bowl, combine the panko crumbs, Parmesan, and oil. Sprinkle the breadcrumbs over the ramekins.
  5. Bake until golden brown, about 25-30 minutes.
Makes 8 Servings

Per serving: 395 calories, 26g fat, 18g protein, 27g carbohydrates, 4g fiber, 3g sugar

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