Creamy Cauliflower Macaroni
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 117.2
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 551.5 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 5.0 g
- Protein: 6.4 g
View full nutritional breakdown of Creamy Cauliflower Macaroni calories by ingredient
Introduction
This is a spin-off of a recipe I found in a cookbook of which I cannot remember the name. :) My teenage boys usually have two servings. If you use vegetable broth instead of chicken broth, it's vegan. This is a spin-off of a recipe I found in a cookbook of which I cannot remember the name. :) My teenage boys usually have two servings. If you use vegetable broth instead of chicken broth, it's vegan.Number of Servings: 7
Ingredients
-
1 medium head cauliflower
2 c. chicken or vegetable broth
1 t. dried or fresh garlic
2 bay leaves
2 c. dry whole wheat macaroni noodles
3 medium carrots, thinly sliced
1 medium summer or zucchini squash, quartered and thinly sliced
1 T. miso
2 T. nutritional yeast
Directions
Chop cauliflower into large chunks, removing stem and leaf pieces. Rinse well in a cold bath of vinegar and water. Rinse well.
Bring a large pot of water to a rolling boil. Add cauliflower and cook for about 25 minutes, or until very soft. Measure out dry pasta and set aside.
Bring chicken or vegetable broth, garlic and bay leaves just to a boil in a small saucepan. Turn off heat and let stand for at least 10 minutes, or until needed.
Slice vegetables very thinly and set aside. Spray a 13x9 baking dish with non-stick cooking spray. Preheat oven to 350 degrees.
When cauliflower is cooked, remove from boiling water with a slotted spoon and put directly into a blender. Put pasta in boiling water and cook for 5 minutes. Drain and put back into hot pot. Add vegetables and stir.
Remove bay leaves from broth. Pour into blender with cauliflower. Add miso and nutritional yeast. Blend until creamy. Add salt and pepper if desired. Pour over pasta and vegetables.
Pour entire mixture into prepared baking dish. Cover with foil and bake 20 minutes. Remove foil and turn oven to broil. Continue cooking five more minutes or until just starting to brown. Watch closely to prevent burning.
Let cool slightly before serving.
Serving Size: Makes 7 servings, about 1 cup each
Number of Servings: 7
Recipe submitted by SparkPeople user LEGALGRL.
Bring a large pot of water to a rolling boil. Add cauliflower and cook for about 25 minutes, or until very soft. Measure out dry pasta and set aside.
Bring chicken or vegetable broth, garlic and bay leaves just to a boil in a small saucepan. Turn off heat and let stand for at least 10 minutes, or until needed.
Slice vegetables very thinly and set aside. Spray a 13x9 baking dish with non-stick cooking spray. Preheat oven to 350 degrees.
When cauliflower is cooked, remove from boiling water with a slotted spoon and put directly into a blender. Put pasta in boiling water and cook for 5 minutes. Drain and put back into hot pot. Add vegetables and stir.
Remove bay leaves from broth. Pour into blender with cauliflower. Add miso and nutritional yeast. Blend until creamy. Add salt and pepper if desired. Pour over pasta and vegetables.
Pour entire mixture into prepared baking dish. Cover with foil and bake 20 minutes. Remove foil and turn oven to broil. Continue cooking five more minutes or until just starting to brown. Watch closely to prevent burning.
Let cool slightly before serving.
Serving Size: Makes 7 servings, about 1 cup each
Number of Servings: 7
Recipe submitted by SparkPeople user LEGALGRL.