Creamy Cauliflower Mac
|2 1/2 cupsvegetable stock; or chicken stock|
|2 Bay leaves|
|1 Cauliflower; cored and cut into large pieces|
|8 ounceswhole-wheat elbow macaroni|
|1/2 cupgrated cheese; sharp cheddar, gruyere, or a combination|
|2 tablespoonsolive oil|
|1 tablespoonDijon mustard|
|Salt and pepper|
|1/4 cupparmesan cheese; grated|
|1/2 cupwhole-grain bread crumbs|
Creamy Cauliflower Mac Preparation
Heat oven to 400 degrees.
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 food processor. Cook pasta in boiling water for 5 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 cheese and bread crumbs. Bake 20 minutes.
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