CAULIFLOWER MACARONI AND CHEESE

Serves 4
Prep time 20 minutes
Total time 1 hour


1 Small head cauliflower, cut into 1 inch florets
½ Cup whole-wheat macaroni
2 whole cloves
½ Shallot
2 Cups non fat milk
1 bay leaf
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
¾ Cup of Gruyere, divided
1 teaspoons of red pepper sauce
1 teaspoon grated nutmeg
Salt and freshly black pepper
Worcestershire sauce

Directions

Preheat oven to 425F. Fill a large pot with water and bring to a boil. Remove and plunge in ice water; drain. Keep water boiling and cook macaroni until pasta cooks, press cloves into onion and let sit for 10 minutes.

In a medium-sized pot over medium heat, bring milk and bay leaf to a simmer with clove-studded onion. In a medium heavy sauce pan, melt butter over low heat. Mix in flour and cook for 2 minutes.

Remove bay leaf and onion, then whisk milk into flour or until mixture comes to a simmer.
Add half the Gruyere; pass mixture through a fine sieve.
Add salt, pepper, and Worcestershire to taste.

Spread macaroni and cauliflower evenly in a 12-by-10-inch ovenproof dish, pour sauce over both, and sprinkle with remaining Gruyere.

Bake for 20 minutes

Nutrition Score
1 ½ cups 267 calories, 14 g fat (45% of calories);
8 g saturated fat, 24 g carbs, 14 g protein,
3 g fiber, 395 mg calcium, 1 mg iron, 159 mg sodium