Creamy Cauliflower Mac
Ingredients:
2.5 cups of vegetable or chicken stock
2 bay leaves
1 cauliflower, cored and cut into large pieces
8 ounces of whole-wheat elbow macaroni
½ a cup of grated cheese (sharp cheddar, gruyere, or emmental, or a combination)
2 tablespoons of olive oil
1 tablespoon of dijon mustard
1/8 a teaspoon of nutmeg
¼ cup of grated parmesan cheese
½ cup of whole-grain bread crumbs
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. Cook Cauliflower in boiling water for 25 minutes. Put cauliflower in food processor. Cook pasta in boiling water for five minutes. Drain and rinse to cool; put pasta in a greased, none-inch square baking dish. Process cauliflower with stock (disregard bay leaves), cheese, oil mustard, nutmeg, salt, pepper, working in batches. Pour sauce over pasta, toss, and spread evenly in dish. Top with parmesan and bread crumbs. Bake for 20 minutes. Serves four.
Calories per serving: 420 Carbs: 57G Protein: 20G Fat: 15G
