Cauliflower Mac and Cheese

Time
Total Time: 1 hr 10 mins
Calories 246.58
Dietary Vegetarian
Description

This delicious, creamy cauliflower mac and cheese is the perfect renal-friendly recipe for all of your holiday parties and celebrations. It takes just over an hour to make, and can be made ahead for meal prepping. This dish is a great choice when you're craving comfort food on a chilly winter day!

Ingredients
  • 2 cloves garlic, crushed
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 2 medium heads cauliflower, cut into florets
  • 3 tbsp olive oil, divided
  • 1/2 cup grated Gruyère cheese
  • 1/2 cup grated sharp cheddar cheese
  • 2 tsp Dijon mustard
  • 1/2 tsp freshly ground black pepper
  • 1 lb. dry cavatappi pasta or medium pasta shells
  • 2 tbsp unsalted butter, melted
  • 1/4 cup grated Parmesan cheese
Instructions
  1. Arrange a rack in the top third of the oven and heat to 400°F. Coat a 9x13-inch baking dish with cooking spray or butter.
  2. Make the cauliflower cheese sauce. Bring a large pot of water to a boil over medium-high heat. Add the garlic, thyme and bay leaves and boil for 5 minutes to infuse water.
  3. Add the cauliflower and cook until very tender, 7 to 10 minutes. Using a slotted spoon, transfer the cauliflower to a rimmed baking sheet or medium bowl out of the water, leaving the herbs and garlic behind in the pot (do not drain the pot).
  4. Place 1/2 of the cauliflower in a blender or food processor fitted with the blade attachment. Scoop out 3/4 cup of the cooking liquid and add it to the blender along with 1 1/2 tablespoons of oil. Blend until very smooth, about 1 1/2 minutes. Transfer the puree to a large bowl. Repeat with the remaining cauliflower, 3/4 cup of cooking liquid and remaining 1 1/2 tablespoons of oil; transfer to the same bowl.
  5. Add the cheddar, Gruye?re, mustard and pepper into the puree and whisk to combine. Taste and season with more pepper as needed; set aside.
  6. For the macaroni and cheese: Bring the pot of infused water back to a boil. Add the pasta and cook per package instructions until just al dente.
  7. Drain the pasta, discard the herbs and garlic cloves and add the pasta to the bowl of cauliflower sauce. Stir gently until the pasta is entirely coated.
  8. Transfer the mixture to the baking dish and spread into an even layer. Sprinkle the butter evenly over the top, followed by the grated parmesan.
  9. Transfer the dish to the oven and bake until the sauce is bubbling and the top is golden-brown, 15 to 20 minutes. If the pasta becomes bubbly before the top is golden, you can run the dish under the broiler for a minute or two to crisp the topping.
Nutrition Facts

Servings 12

Amount Per Serving
Calories 247kcal
% Daily Value *
Total Fat 10g16%
Saturated Fat 4g20%
Cholesterol 19mg7%
Sodium 124mg6%
Potassium 106mg4%
Total Carbohydrate 29g10%
Dietary Fiber 1g4%
Sugars 1g
Protein 9g18%
Calcium 145 mg
Phosphorus 155 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.dciinc.org/recipe/cauliflower-mac-and-cheese/
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