This recipe also came from the February issue of Real Simple. I love macaroni and cheese, but don't make it too often because it's not exactly figure friendly. Apparently the addition of cauliflower makes me feel less guilty! :)
This was very tasty and something I will definitely make again.
p.s. My cute new background came from The Cutest Blog on the Block, which my friend Elizabeth showed me! It's addicting!
Rotini and Cheese with Cauliflower
from Real Simple magazine
12 ounces rotini
1 head cauliflower, roughly chopped
4 slices multigrain bread, torn (I just used prepared breadcrumbs...about 3/4 c.)
1/2 c. fresh flat-leaf parsley, chopped
3 tbsp. olive oil
salt and pepper
1 onion, finely chopped
1 1/2 c. grated extra-sharp Cheddar (6 ounces) (I used a combination of extra sharp cheddar, white cheddar and Asiago.)
1 1/2 c reduced-fat sour cream
1/2 c. 1 percent milk (I used half and half because it needed to be used up.)
1 tbsp. Dijon mustard
1. Heat the oven to 400 degrees.
2. Cook the pasta according to package direction, adding the cauliflower in the last 3 minutes of cooking time. Drain.
3. While the pasta is cooking, pulse the bread in a food processor until coarse crumbs are formed.
4. Add the parsley, 2 tbsp. oil, and salt and pepper to taste.
5. Return the pot to medium heat and add 1 tbsp. oil, onion and salt and pepper.
6. Cook until soft, 5 to 7 minutes.
7. Mix in the pasta, cauliflower, cheese, sour cream, milk and mustard.
8. Put into a 3 quart baking dish.
9. Top with break crumbs and bake until golden, 12 to 15 minutes.