Cauliflower Mac ‘N’ Cheese
1 medium head caulflower (1 1/2 lbs), core discarded, florets cut into 2-in pieces
4 medium carrots (10 oz) thinly sliced
1 cup unsalted vegetable broth
1/4 cup reduced fat cream cheese
1 tsp. Dijon mustard
Pinch Cayenne (ground red) pepper
3/4 cup shredded Gruyere cheese
Salt and pepper
12 oz elbow macaroni
8 oz small broccoli florets (3 cups)
2 medium plum tomatoes, cored, seeded, and chopped
1/4 cup freshly grated
1 preheat oven to 400 degrees F. Heat 8-quart saucepot of salted water to boiling on high.
2 Add cauliflower and carrots to boiling water. Cook 15 minutes or until very tender.
3 Meanwhile, in blender, combine broth, cream cheese, mustard, cayenne, 1/2 cup Gruyere, 1/2 teaspoon salt and 1/4 teaspoon black pepper. With slotted spoon, transfer vegetables to blender. Puree until very smooth.
4 Add pasta to same saucepot of boiling water. Cook half the time that label directs; Adding broccoli during lat minute of cooking. Drain; return to pot. Stir in Cauliflower sauce and half of tomatoes. Spread in 2 1/2-quart shallow baking dish. Top with remaining cheeses and tomatoes.
5 Bake 35 minutes or until golden brown on top and heated through.