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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 468.3
  • Total Fat: 14.8 g
  • Cholesterol: 19.8 mg
  • Sodium: 982.4 mg
  • Total Carbs: 64.2 g
  • Dietary Fiber: 11.6 g
  • Protein: 20.5 g

View full nutritional breakdown of Mark Bittman's Cauliflower Mac & Cheese calories by ingredient
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Mark Bittman's Cauliflower Mac & Cheese

Submitted by: BROCOLIJOLI

Introduction

http://www.runnersworld.com/article/0,7120
,s6-242-303-504-13847-0,00.html
http://www.runnersworld.com/article/0,7120
,s6-242-303-504-13847-0,00.html

Number of Servings: 4

Ingredients

    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

Directions

Heat oven to 400 F. Boil a pot of salted water.

In a saucepan, warm stock and bay leaves on medium-low heat for five minutes; turn off heat.

Cook cauliflower in boiling water for 25 minutes. Put cauliflower in a food processor.

Cook pasta in boiling water for five minutes. Drain and rinse to cool; put pasta in a greased, nine-inch square baking dish.

Process cauliflower with stock (discard bay leaves), cheese, oil, mustard, nutmeg, salt, and pepper, working in batches.

Pour sauce over pasta, toss, and spread evenly in dish. Top with Parmesan and bread crumbs. Bake 20 minutes. Serves four.


Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user BROCOLIJOLI.






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