The scenario looks something like: you want a carbalicious cheesy mac n cheese seasoned to perfection, hot out of the oven, but you don’t want to feel as heavy as a truck all day. Also, you know you need more vegetables in your diet!
It’s a common problem for many.
But there is a solution!
Sneak a large amount of veggies into your mac & cheese and make it taste absolutely delicious. I puréed an entire head of cauliflower with heavy cream, parmesan cheese and herbs into regular elbow macaroni. I pureed my cauliflower raw, but if you want to rid your dish of cauliflower bitterness, boil your florets in salt water for at least five minutes before pureeing.
Before you turn away, shaking your head “no way”… Let’s remember the nutritional benefits to eating cauliflower:
2 cups uncooked macaroni
One head cauliflower, washed and chopped
1 cup heavy cream
Half cup Parmesan cheese
1 fresh mozzarella ball
Quarter cup strong cheese of your choice (I chose a mixture of Edam, Gouda and cheddar)
Salt and pepper to taste
- Boil macaroni for five minutes. Drain and reserve.
- Wash and cut cauliflower florettes into small pieces. Mix in blender with heavy cream, Parmesan cheese and spices.
- Oil baking dish with 1 teaspoon of olive oil to prevent sticking.
- Combine puréed cauliflower mixture with cooked macaroni. Add more seasonings to taste.
- Top with sliced mozzarella ball.
- Sprinkle dried parsley and cayenne pepper on top, optional.
- Bake in oven for 20 minutes at 350°. Then broil to brown top for five minutes. Let stand for 5-10 minutes before serving.
This is a great way to enjoy mac & cheese, without the guilt. It tastes fluffy and light and cheesy and delicious. You get the macaroni and the cauliflower adds a texture and flavor.
This dish is also very filling. Cauliflower, although low in calories, is very high in fiber.
Try it and let me know what you think.