Rotini and Cheese with Cauliflower – 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.
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.