My wife and I heard this NPR article about presidential recipes and were intrigued by the idea of making mac n cheese sauce from pureed cauliflower. We scanned this version of the recipe and then took a stab at it without double checking the recipe. It was delicious and had even more healthful proportions of veggies to cheese than the original.
While enjoying it, I looked up the nutritional information. Not only was it delicious, but it was also nutrious because of the cauliflower roux. Take a look at just one head of cauliflower, which will easily feed 4 hungry family members 2 100g servings of cauliflower each, so you can double the amounts below.
- Calories: At 25 calories, 100g serving is 78% carbs, 4% fat, and 19% protein.
- Vitamin C: Get 77% of your daily value of Vitamin C, or 47mg — an entire orange only has 32mg per 100g serving.
- Fiber: Get 10% of your fiber intake, or 2.5g — an bowl of cheeries only has 2.1g per 100g serving.
What food do you know contains as much vitamin C has two oranges, and more fiber than two bowls of cherries? And did I mention it’s delicious?
Cauliflower Mac n Cheese ingredients
serves 4 adults
- 3 cups or so veggie rotini pasta, boiled
- 1/2 cup or so 2% milk
- 6 oz shredded cheddar cheese
- 3 -4 oz neufchatel cheese (low fat cream cheese)
- 1 full head cauliflower,
- Salt and pepper to taste
Cauliflower Mac n Cheese Directions
- [Get your water boiling for the pasta.]
- Prep the cauliflower: cut into florets, steam about 10 minutes, then puree in food processor with some of steaming liquid.
- [When your water starts boiling, put in pasta.]
- While the cauliflower puree is still hot, put it in a bowl, blend in the neufchatel cheese, chedder cheese, and milk. Use more milk if you want it more liquidy. Add salt and pepper to your liking.
- Fold in your drained pasta.
- Eat and marvel at the healthy deliciousness. Careful — it’s really filling.