Baked Cauliflower Mac and Cheese
Ingredients
The pasta and cauliflower
-
1
large head
cauliflower
-
8
oz
dry wheat pasta
The sauce
-
1
cup
vegetable broth
-
¼
teaspoon
salt
-
½
cup
water
-
7
oz
50% reduced fat sharp cheddar cheese
-
¼
teaspoon
black pepper
-
⅛
teaspoon
cayenne pepper
The topping
-
¼
cup
dried plain breadcrumbs
-
1
teaspoon
dried parsley
-
¼
teaspoon
garlic powder
Instructions
- Chop the cauliflower into florets and divide them into two equal parts.
- Cook half of the cauliflower with vegetable broth and salt in a saucepan for 20 minutes.
- In a separate pot, cook the remaining cauliflower and pasta in salted boiling water for 7-9 minutes, then drain.
- Blend the cooked cauliflower and broth mixture with water until smooth, then return to the pot and add cheese, black pepper, and cayenne, stirring until melted.
- Preheat the oven to 375°F and mist a casserole dish with cooking spray.
- Combine the drained pasta and cauliflower with the cheese sauce, then transfer to the casserole dish and top with remaining cheese.
- Toast breadcrumbs in a skillet until golden, then mix with parsley and garlic powder, and sprinkle over the casserole.
- Bake for 20-25 minutes and serve.
Nutrition Facts (estimated)
Servings
6
Calories
265
Total fat
7g
Total carbohydrates
39g
Total protein
17g
Sodium
0mg
Cholesterol
0mg
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