Wednesday, November 4, 2009

Macaroni and Cheese...with Cauliflower!

Before you click right out of this or gag, let me tell you--this is teenager approved! We are looking for some good recipes to use for our upcoming first taping of our little show (little, as in, it will only be aired on our local cable channel!! whew!). Our theme is "Fit, Fast, on a Dime" and we are supposed to make healthy spins of recipes. The kids, even the ones who claim to not like cauliflower, really enjoyed this. I really didn't even notice or see the caulfilower because we chopped it up to be as small or smaller than the elbows.
No pictures--imagine hungry teenagers devouring. That's what it would be!
Macaroni and Cheese With Cauliflower

Serves 10 generous side dishes
Hands-on Time: 15m
Total Time: 45m
· 12 ounces multigrain elbow macaroni
· 1 head cauliflower, roughly chopped
· 4 slices multigrain bread, torn
· 1/2 cup fresh flat-leaf parsley, chopped
· 3 tablespoons olive oil
· kosher salt and black pepper
· 1 medium yellow onion, finely chopped
· 2 cups grated extra-sharp Cheddar (6 ounces)
· 1 1/2 cups reduced-fat sour cream
· 1/2 cup 1 percent milk
· 1 tablespoon Dijon mustard
1. Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain.
2. Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper and pulse to combine; set aside.
3. Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, just until soft, 5 to 7 minutes. Mix in the pasta, cauliflower, cheese, sour cream, milk, and mustard.
4. Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.
Using extra-sharp Cheddar lets you use less cheese without giving up flavor. Tender cauliflower adds fiber and vitamin C.
I am not sure where this recipe came from, except a random piece of paper in my recipe files.