Cauliflower Mac and No Queso
Prep: 15-20 minutes Cook: 45 minutes
By Tiffany Hobson
- 1 large cauliflower
- 10 ounces whole wheat elbow noodles
- 2 1/2 cups vegetable broth
- 1 cup Absolutely Amazing No Queso Sauce
- 1 tbsp Dijon mustard
- ground black pepper
- 3/4 cup Nutty Parmesan Cheese
- 1/2-1 cup Tasty Bread Crumbs
- sea salt
Preheat the oven to 400 degrees. Core the cauliflower and separate into large pieces. Bring a large pot of water to a boil. Cook the cauliflower in boiling water until it becomes tender, about 20-25 minutes. Using a slotted spoon, transfer the cauliflower into a blender. Add the whole wheat elbows to the boiling water and cook for 5 to 7 minutes. Drain the elbows in a colander and rinse with cold water to stop them from cooking. Place the elbows into a 3 quart baking dish.
Add the vegetable broth, No Queso Sauce, Dijon mustard and several twists of freshly ground black pepper to the blender with the cauliflower. Process until the mixture is smooth and creamy. Add the mixture to the baking dish and toss the sauce and pasta together. Sprinkle Nutty Parmesan Cheese and the Tasty Bread Crumbs on top. Bake for 25 minutes, or until the sauce is bubbling and the bread crumbs are brown. If desired, add salt and more pepper to taste. Sriracha is also a nice condiment with this dish.
Hint: The sauce makes this dish very creamy and "cheesy". If you prefer to have a little more substance to this dish, increase the pasta to 16 ounces.
Note: Recipes for Absolutely Amazing No Queso Sauce, Nutty Parmesan Cheese, and Tasty Croutons/Bread Crumbs can be found in McDougall Mobile Cookbook.