Cauliflower Mac and Cheese

Laurie Wolf

cover of the KIWI Fall 2022 issue

Ingredients


Makes 8 servings

Vegetable spray

1/2 head cauliflower, broken into florets

1 cup 2% 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

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

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.

Per Serving:


Calories: 395

Carbohydrates: 27 g

Fat: 26 g

Protein: 18 g

Fiber: 4 g

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