An entire head of cauliflower is steamed then pureed with tangy dijon, fresh garlic, Parmigiano-Reggiano and extra sharp cheddar cheese. This is comfort food you can feel good about enjoying regularly!
The only thing more comforting than a bowl of creamy mac and cheese is a bowl of creamy mac and cheese that won’t land on your hips. Don’t worry, where this dish lacks in fat and calories it far than makes up for in flavor. My secret? An entire head of cauliflower is steamed then pureed with tangy dijon, fresh garlic, Parmigiano-Reggiano and extra sharp cheddar cheese.
Before you ask, let me calm your fears: no, you do not taste the cauliflower. Trust me, my husband would have been the first to tell me. In fact, he doesn’t even like mac and cheese but he loved this version.
By using whole wheat shells, the dish gets an added dose or protein and fiber that will help keep you satisfied on a smaller portion. In fact, with over 14 grams of protein per serving this pasta would be a perfect meatless entree served with a side salad.
Your fork is waiting.
Cauliflower Mac and Cheese with Panko Topping
Ingredients
- 4 cups cooked whole wheat pasta shells or short pasta of choice
- 1 head cauliflower cut into florets
- 2 cups skim milk
- 1 tablespoon flour
- 2.5 ounces sharp cheddar
- 1 clove garlic grated
- 1 tablespoon dijon mustard
- 1 pinch nutmeg
- ½ teaspoon sea salt
- 1/4 teaspoon cayenne
- ¼ cup plain yogurt
- ½ cup panko bread crumbs
- 1 tablespoon olive oil
- 3 tablespoons parmesan cheese
Instructions
- Pre-heat oven to 450 degrees.
- Steam cauliflower until tender, about 8-10 minutes then remove from pan and set aside.
- Whisk together milk and flour in a sauce pot over medium heat until mixture starts to thicken, about 5-7 minutes.
- Add grated cheddar, garlic, dijon, nutmeg, salt and cayenne and whisk until cheese is melted. Stir in the steamed cauliflower and yogurt then puree until smooth with an immersion blender or pulse until smooth in a blender or food processor.
- Add noodles and check for seasoning before pouring into a casserole baking dish.
- In a small bowl, mix together panko, olive oil and parmesan cheese. Sprinkle mixture evenly over the noodles then bake for 15-20 minutes or until topping turns golden brown.
Nutrition Information:
For more healthy and easy dinner recipes, check out my Pinterest board!
Robyn Wright
October 23, 2017 at 4:16 pmI made this for my twin granddaughters on Saturday. They were staying the night with me and I always try to get more veggies in their meals (they are 19 months). Now mac & cheese is not my personal favorite side dish but I know the girls love it generally as well as my husband. When I first put everything in the casserole it was very creamy and yummy, but after baking it the pasta seemed to soak up all the moisture and it was not nearly as creamy. Did I do something wrong? Is there a fix for this? I do still love that I got in that cauliflower in their dinner.
Liz DellaCroce
October 27, 2017 at 10:47 amYou didn’t do anything wrong – pasta will always absorb the moisture over time. I would say just add a bit more of the liquid ingredients next time? Sometimes certain brands of pasta absorb a bit more of the liquid. Either way I hope it still tasted delicious!
Susan
July 20, 2015 at 12:57 pmI love mac & cheese, and it’s nice that this one has a veggie in it, so the meal is complete. If you are like me and want more protein, you can use Barilla Plus pasta, which is a high protein version.
Judie
October 13, 2014 at 8:39 amHubby and I both need low sodium. How would this be without adding the sea salt? or any salt? Any other suggetions for lowering the sodium content? Love the cauliflower and would love to try this. Please help!! Thanks.
Liz DellaCroce
October 13, 2014 at 4:27 pmYour best bet to lower the sodium would be to pick a lower sodium cheese or to skip the sea salt. The flavor will be lacking, however, especially if you’re looking to mimic the classic flavor of mac and cheese.
Joyce
July 28, 2014 at 8:00 pmMade this for dinner tonight. It took our leftover pork tenderloin to new heights! The sauce was wonderfully creamy and the addition of the mustard and nutmeg gave great flaver. The panko, Parmesan crumbs were delicious!
Thanks! Found you through Pinterest.
Joyce
Liz DellaCroce
July 29, 2014 at 2:45 pmOh I’m so thrilled to hear it!! Thank you so much Joyce!
Lindsay Parks
March 6, 2014 at 11:20 amThis looks delicious! Would greek yogurt work in place of regular plain yogurt?
Liz DellaCroce
March 6, 2014 at 8:22 pmYes absolutely!!
Erin @ Dinners, Dishes and Desserts
February 27, 2014 at 8:57 pmLove the healthy version of this with cauliflower. I might have to try this with my husband. He can’t stand cauliflower, but I would love to trick him :)
Liz DellaCroce
February 27, 2014 at 9:30 pmI tricked mine! I bet you could trick yours!
Kim Beaulieu
February 27, 2014 at 1:17 amThis is stunning. I love cauliflower so I can’t wait to try this. Plus there’s panko and that’s never a bad thing. xx
Liz DellaCroce
February 27, 2014 at 6:42 amExactly!! Panko is cauliflowers bff. ;-)