Cauliflower Macaroni and Cheese (modified from Runner’s World, March 2011)
- 1 cauliflower head, cored and cut into large pieces
- 8oz. pasta (I used small shells)
- 1/2c. shredded cheese
- 1T. dijon mustard
- 1/2t. salt
- 3 cloves garlic, minced
- 1T. pesto (optional)
- 1/4c. parmesan cheese
- 1/2c. bread crumbs
Bring a pot of salted water to boil. Add the cauliflower and let boil for 25 minutes, or until cauliflower is very tender. Using a slotted spoon, scoop out the cauliflower and place in a food processor. Add the pasta to the boiling water and let boil for 8 minutes. Puree the cauliflower until smooth and thin. In a large bowl, combine cauliflower puree, cheese, mustard, salt, garlic, pesto, and parmesan. Mix well. Drain pasta and add to puree mix. Combine well. Scoop mixture into a greased 8×8 casserole dish. Top with breadcrumbs. Bake at 400 for 20 minutes. Serves 4.
Dave had requested macaroni and cheese for his birthday meal (his birthday is on Saturday), so I made this with fingers crossed, thinking I might be making a compensatory macaroni and cheese this weekend. But I definitely won’t have to – this was so so so good! The cauliflower is really subtle and the sauce super creamy. We loved it – and more importantly, Dave did!
We chased the mac and cheese with reese’s valentine hearts that
my mom cupid sent us. A little early, but we have no willpower when it comes to pb and chocolate!
All eaten on the floor in front of the fireplace! It’s so cold!