Daily Archives

August 25, 2011

Creamy Cauliflower Macaroni

Thanks so much on your awesome responses to my recent name chaining! I loved reading your comments!


Today features another meal created from the Brinkley’s Cookbook!


With marathon training in full force, this chick is craving some pasta…and cauliflower!


Which means the creamy cauliflower macaroni is my new favorite meal!

I love to recreate the classic Mac & Cheese and this recipe does just that!


Creamy Cauliflower Macaroni was added to my cookbook by my dear friend Aileen.


Instead of using high-fat butter and cream, this healthier mac & cheese highlights pureed cauliflower, vegetable stock and a moderate amount of cheese.


Cooked cauliflower in a food processor with a little bit of cheese comes out super creamy! Yum!


It came out of the oven all warm and toasty!


This is pretty much mac & cheese perfection if you ask me!



2 1/2 vegetable stock

1 cauliflower, cut into large pieces

8 oz. whole-wheat elbow macaroni

1/2 cup sharp cheddar

2 tbsp olive oil

1 tbsp dijon mustard

1/4 cup grated Parmesan cheese

1/2 cup whole grain bread crumbs


How To:

Heat oven to 400*.

Cook cauliflower in stock for 25 minutes. Put cauliflower and stock into food processor. Add sharp cheddar, oil, mustard, salt and pepper. Working in batches.

Boil a pot of salted water (for macaroni). Cook pasta in boiling water for 5 minutes. Drain and rinse to cool – put pasta in greased baking dish.

Pour sauce over pasta, toss and spread evenly in dish. Top with Parmesan and bread crumbs. Bake 20 minutes and Enjoy!


What is your favorite way to recreate the classic Mac & Cheese?

Do you have a go-to recipe that you LOVE? Please share!


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