Have you ever invented something only to find out that that thing has already been created? That happens to me everytime I think I come up with a revolutionary idea, for example: dates for caramel? the internet did that. spinach in pesto instead of basil? pssh, old news. Pre-sliced bread? already a thing.
But this is actually the first recipe I created ever (after an over steamed cauliflower incident)- and I have yet to see anything like it. This replaces the kraft mac and cheese and dinosaur shaped chicken nugget dinners of my childhood.
Cauliflower is very versatile because it basically has no flavor-it’s also used to make “rice”and “mashed potatoes”. Here I used it to make a creamy cheesy sauce to pour over pasta-you get to have mac and cheese with at least 1 cup of veggies. (But don’t let your side salad get too jealous). And I promise you that you can’t taste it the cauliflower. So you have nothing to lose!
This recipe can easily be made vegan by using nutritional yeast instead of shredded cheese. And you could easily fool kids by telling them it’s white cheddar mac and cheese.
Due to my impatience and dislike of crispy edges, I have yet to do this- but you could always sprinkle it with some breadcrumbs and bake it at 350º F for 30 minutes to make baked cauliflower macaroni and cheese. Bring that to your next barbeque to show up Uncle Bob’s potato salad. Show him who’s boss. And then politely ask him to grill you a salmon burger.
Time to go fool some Kraft dinner loving kids!
Cauliflower Mac and Cheese
makes about 2 cups of mac
- half of a medium head of cauliflower (or about 3-4 cups of florets)
- 1/2 + cup of shredded cheddar cheese (or nutritional yeast if you’re vegan)
- about 3 tbsp of milk or water
- dash of salt and pepper
- 1 cup whole wheat elbow pasta (or whatever pasta you desire)
- 1/2 tbsp dried basil (optional)
- Start cooking your pasta according to package directions.
- Wash the cauliflower and chop it up into florets.
- Place the cauliflower in a steamer basket and steam for about 15 minutes or until the cauliflower is so soft that it falls apart when pierced with a fork-this makes blending easier.
- Place the salt, pepper, cauliflower, and liquid into a blender and blend until smooth and creamy-the amount of liquid you will have to use depends on how good your blender is and how thick or thin you want the consistency of your sauce to be.
- Once the cauliflower is blended, add the cheese and blend once more.
- Drain your pasta, pour the cheese sauce over it, and mix to combine. Add basil if desired.
- Serve hot!
Enjoy your mac!