Hidden Veggie Mac & Cheese!

Angiebug1969

Okay, I found it!! This is the recipe I mentioned earlier on another thread... it's not MY recipe, but I've tried it, and it's GREAT!! It gave me a whole new appreciation for CAULIFLOWER... which I hated from childhood! Mark Bittman posted this on Runner's World. Definitely worth trying!

:happy: Angie



Creamy Cauliflower Mac

Instead of using high-fat butter and cream, Bittman makes his healthier mac and cheese with pureed cauliflower, chicken stock, and a moderate amount of cheese.

2 1/2 cups vegetable or chicken stock
2 bay leaves
1 cauliflower, cored and cut into large pieces
8 ounces whole-wheat elbow macaroni
1/2 cup grated cheese (such as sharp cheddar, Gruyere, or Emmental, or a combination)
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/8 teaspoon nutmeg
Salt and black pepper
1/4 cup grated Parmesan cheese
1/2 cup whole-grain bread crumbs

Heat oven to 400° F. Boil a pot of salted water.

In a saucepan, warm stock and bay leaves on medium-low heat for five minutes; turn off heat.

Cook cauliflower in boiling water for 25 minutes. Put cauliflower in a food processor.

Cook pasta in boiling water for five minutes. Drain and rinse to cool; put pasta in a greased, nine-inch square baking dish.

Process cauliflower with stock (discard bay leaves), cheese, oil, mustard, nutmeg, salt, and pepper, working in batches.

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


CALORIES PER SERVING: 420
CARBS: 57 G
PROTEIN: 20 G
FAT: 15 G

To train for this past October's Mohawk Hudson River Marathon in New York state, MARK BITTMAN, author of The Food Matters Cookbook, ran five days a week and regularly did intense speedwork. "It beat me up," says Bittman. His hard work paid off, though. He finished in 4:26, shaving 20 minutes off his previous marathon time. Follow Bittman's blog at markbittman.runnersworld.com, and go to markbittman.com.

craftylatvian

Tagging for later, this sounds great!!