creamy cauliflower mac & cheese
Found this in a magazine and liked it because it's different from all the others posted on JAP. This one has a few new twists and provides a complete vegetarian meal. Photo: Kate Mathis
prep time
40 Min
cook time
35 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1 medium head cauliflower florets cut into 2-inch pieces
- 4 medium carrots, sliced thinly
- 1 cup vegetable broth
- 3/4 cup shredded gruyere cheese
- 1/4 cup cream cheese
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pinch cayenne pepper
- 12 ounces elbow macaroni
- 3 cups frozen broccoli florets
- 1 can (15 oz.) tomatoes, chopped and drained
- 1/4 cup grated parmesan cheese
How To Make creamy cauliflower mac & cheese
-
Step 1Place cauliflower and carrots in a large saucepan of salted, boiling water. Cook 15 minutes or until tender.
-
Step 2Combine the broth, 1/2 cup of the Gruyere, cream cheese, mustard, cayenne, salt and pepper in a blender. Transfer the cauliflower and carrots to blender and puree until very smooth.
-
Step 3Add the pasta to the same pot of boiling water and cook half the time that the package directs. Add broccoli during the last minute of cooking. Drain; return to pot. Stir in the cauliflower sauce and half of the tomatoes.
-
Step 4Spread mixture in a shallow baking dish. Top with the remaining Gruyere and tomatoes and the Parmesan.
-
Step 5Bake in a preheated 400-degree oven for 35 minutes or until golden brown on top and heated through.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Category:
Other Main Dishes
Category:
Vegetables
Category:
Pasta Sides
Category:
Side Casseroles
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Diet:
Vegetarian
Keyword:
#creamy
Keyword:
#tangy
Keyword:
#calcium-rich
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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