Cauliflower Mac and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 C frozen cauliflower florets1/2 C whole wheat elbow macaroni1/2 t ground cloves1/2 med white onion2 C skim milk1 bay leaf2 T butter2 T all-purpose flour1 1/2 C grated Gruyere 2 T chopped fresh chives2 T minced red bell pepper1 t ground nutmeg1 t Worcestershire saucesalt and pepper to taste
Preheat oven to 425 degrees F. Fill a large pot with water and bring to a boil over high heat. Add cauliflower and cook until tirm but tender. Lift out cauliflower with a slotted spoon and place in cold water then add the pasta to the still boiling water and cook till al dente. While pasta is cooking, mince the red pepper and chives and grate the cheese. Drain and rinse pasta then set aside with cauliflower. Place the milk in a medium sized pot over medium heat with the halved onion, bay leaf and ground cloves. In a seperate saucepan melt the butter over med-low heat with the minced red pepper, mix in flour and cook for 2 mins. Remove and discard the onion and bay leaf from the milk and wisk the milk into the flour mixture. Allow sauce to simmer for about 10 mins until it just starts to thicken then pour through a fine seive to remove peppers and return to heat. Add half of the shredded Gruyere, the chives, nutmeg, worcestershire and salt and pepper to taste, keep stirring until thickened. Spread the macaroni and califlower evenly in a 9x13 baking dish. Pour the sauce overtop making sure to cover all of the pasta and cauliflower and sprinkle with the remaining cheese. Bake for 20 mins till it's bubbling and the top is golden brown. Makes 4 big servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CHRISTYLYNNE79.
Number of Servings: 4
Recipe submitted by SparkPeople user CHRISTYLYNNE79.
Nutritional Info Amount Per Serving
- Calories: 352.0
- Total Fat: 20.0 g
- Cholesterol: 62.3 mg
- Sodium: 298.6 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 7.2 g
- Protein: 21.6 g
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