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Try It | Cauliflower Mac & Cheese
Our secret recipe to simultaneously enjoying BBQ and bikini season.
Summer BBQs are tons of fun…until the empty calories from beer and bread hit our gut and send us scrambling for a cover-up. Luckily, we’re beach party professionals with tricks and tips to share! Try this creamy mac ‘n cheese recipe with a fraction of the fat. Serve up this dish at your next party and make all your guests wonder “how does she stay in such good shape?!” when you go back for seconds.
1 cauliflower cut into large pieces
2 cups vegetable stock or water
2 bay leaves
8 ounces whole wheat macaroni
1/2 cup whole wheat bread crumbs
3/4 cup grated cheese of your choice (we recommend Gruyère)
1/4 cup fat free sour cream
1 TB Dijon mustard
Salt & Black Pepper
Oil spray for the baking dish
Heat the oven to 400 degrees, grease 9 inch baking dish
Bring a large pot of water with salt to a boil
Combine the veggie stock + bay leaves in a small saucepan and put it over medium heat for 5 minutes. Turn off heat when it starts to bubble and let stand.
Cook cauliflower in the large pot of boiling water for 20-25 minutes
When tender, transfer to a food processor or blender and add your pasta to the boiling pot. Let cook for 5 minutes
Remove bay leaves from the stock. Pour stock into blender.
Process with oil, sour cream, cheese, mustard, salt and pepper
Season to taste
Spread this sauce over the pasta in your baking dish
Dust the top of the dish with bread crumbs and give the top layer a light spray with cooking oil *this will help it brown
Bake 15-20 minutes, or until the pasta is bubbling and the bread crumbs have turned a mouthwatering golden-brown
Serve hot so those gooey, melty cheese strings stretch from your fork to the plate and make everyone have to have a taste. You’re the only one who needs to know it’s made with veggies and light on carbs…let it be our pretty little secret.