Cauliflower Mac and Cheese

Servings: 6 | Amount per Serving: 1 cup

• Calories: 537 | Carbohydrates: 63g
• Fiber: 8g | Protein: 24g
• Sodium: 692mg | Cholesterol: 51mg
• Total Fat: 23g | Saturated Fat: 9g
• Sugar: 8g

• Prep Time: 15min
• Cook Time: 30min
• Total Time: 45min

Ingredients

• 1) 12 ounces multigrain elbow macaroni
• 2) 1 head cauliflower, roughly chopped
• 3) 4 slices multigrain bread, torn
• 4) 0.5 cup fresh flat-leaf parsley, chopped
• 5) 3 tablespoons olive oil
• 6) Kosher salt and pepper
• 7) 1 onion, finely chopped
• 8) 1.5 cups grated extra-sharp Cheddar (6 ounces)
• 9) 1.5 cups reduced-fat sour cream
• 10) 0.5 cup 1 percent milk
• 11) 1 tablespoon Dijon mustard

Steps

• 1) Heat oven to 400°F | 205°C.
• 2) Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain.
• 3) Meanwhile, pulse the bread in a food processor until coarse crumbs form.
• 4) Add the parsley, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper and pulse to combine; set aside.
• 5) Return the pasta pot to medium heat and add the remaining tablespoon of oil.
• 6) Add the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, just until soft, 5 to 7 minutes.
• 7) Mix in the pasta, cauliflower, cheese, sour cream, milk, and mustard.
• 8) Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.

Notes

• 1) Roast the cauliflower to enhance flavor.
• 2) Substitute sour cream for cottage cheese.
• 3) Some concerns about too much Dijon mustard.