1/2 cup grated cheese (such as sharp cheddar, Gruyere, Emmental, or a mix
2 tbs. olive oil
1 tbs. Dijon mustard
1/8 tsp. nutmet
Salt & black pepper
1/4 cup grated Parmesan cheese
1/2 cup whole-grain bread crumbs
Heat oven to 400 degrees. Boil a pot of salted water. In a saucepan, warm stock and bay leaves on medium-low heat for five minutes; turn off heat. Cook cauliflower in boiling water for 25 minutes. Put cauliflower in a food processor.
Cook pasta in boiling water for five minutes. Drain and rinse to cool; put pasta in a greased, 9 inch square baking dish.
Process cauliflower with stock (discard bay leaves), cheese, oil, mustard, nutmeg, salt, and pepper, working in batches.
Pour sauce over pasta, toss, and spread evenly in dish. Top with Parmesan and bread crumbs. Bakes for 20 minutes.
Calories per serving- 420
Carbs- 57 G
Protein- 20 G
Fat- 15 G
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