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Our Light Cauli-Mac ‘n Cheese
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Our Light Cauli-Mac ‘n Cheese

Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

TOOLS AND EQUIPMENT:
Measuring Cups and Spoons
Large Pot
Pasta Drainer
Food Processor or Blender
Baking Pan
Pan Cooking Spray
Stove and Oven
YIELD: 4 – 6 servings
PUREE TOOLS AND EQUIPMENT:
Pot with Cover
Cutting Board
Knife
Vegetable Steamer
Measuring Spoons
Food Processor or Blender
Stove

Ingredients

  • ½ lb. Macaroni (Barilla Plus)

  • 1 ½ cups Milk or non-dairy alternative (soy, almond, rice, coconut, hemp, etc)

  • 1 cup Cauliflower Purée* (see below)

  • ½ tsp. Kosher Salt

  • 1 Egg

  • 2 cups shredded, Extra Sharp Cheddar Cheese or non-dairy alternative (daiya cheddar is a great option!)

  • Purée

  • 1 large head cauliflower, cut into florets

  • 2 tablespoon butter or non-dairy alternative (Earth Balance is a great option)

  • 4 tablespoons water (from which it was steamed)

  • Salt & fresh ground pepper to taste

Directions

  • Bring a large pot of salted water to a boil. Add pasta and cook for about 7-8 minutes.
  • Drain, cool and set aside.
  • Preheat oven at 350 degrees.
  • Set aside some of the cheese to sprinkle on the top of the casserole before baking
  • Mix together milk, cauliflower puree, salt and egg. Add cooked pasta and stir.
  • Add the remaining cheese and stir. 
  • Spray a baking pan with non-stick spray.
  • Fill pan with pasta mixture. Sprinkle the top of the pasta mixture with cheese.
  • Bake for 30-35 minutes until golden brown.
  • PUREE DIRECTIONS
  • Steam cauliflower in a vegetable steamer over 2-3 inches of water, cover for about 12-15 minutes until very tender.
  • Drain the cooked cauliflower but reserve 4 tablespoons of the cooking water.
  • Add the cauliflower to a Food Processor or Blender with the reserved water, butter and salt & pepper.
  • Pulse and puree until smooth.
  • Makes about 4 cups of cauliflower puree. Use one cup and freeze the rest.