Cauliflower Mac and Cheese

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. 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. 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. 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. 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. 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. 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. 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. 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. 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%
Trans Fat 0g
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/