Cauliflower Mac 'n' Cheese

By Gurjinder Cheema

Sep 1st 2022

Ingredient 1. 1 head (1 1/2 pounds) cauliflower, core discarded, florets cut into 2-inch pieces 2. 4 medium (10 ounces) carrots, thinly sliced 

Ingredient 3. 1 cup unsalted vegetable broth 4. 1/4 cup reduced-fat cream cheese (Neufchatel) 5.1 teaspoon Dijon mustard 

Ingredient 6. 1 pinch cayenne (ground red) pepper 7. 3/4 cup Gruyere cheese, shredded 8. 1/2 teaspoon salt

Ingredient 9. 1/2 teaspoon pepper 10. 12 ounces elbow macaroni 11. 8 ounces (3 cups) small broccoli floret 12. 2 medium plum tomatoes, cored, seeded, and chopped  

Ingredient 13. 1/4 cup Parmesan cheese, freshly grated

Thats it Lets get Start it

1. Preheat oven to  400 degrees F.

2. Heat 8-quart saucpot of salted water to boiling on high. Add cauliflower and carrots to boiling water. Cook 15 minutes or until very tender.

3. Meanwhile, in blender, combine broth, cream cheese, mustard, cayenne, Gruyere, salt, and black pepper. With slotted spoon, transfer vegetables to blender. Puree until very smooth.

4.Add pasta to same sauce pot of boiling water. Cook half the time that label directs; adding broccoli during last minute of cooking. 

 Drain; return to pot. Stir in cauliflower sauce and half of tomatoes.  

5. Spread in 2 1/2-quart shallow baking dish. Top with remaining cheese and tomatoes. 

6. Bake 35 minutes or until golden brown on top and heated through.

Cook’s Note This dish contains 25-percent of your daily calcium (for stronger bones and better posture).

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