30min to prepare Serves 5-6
Ingredients
- 1 pound elbow macaroni or other pasta
- 1/2 head cauliflower, cut into florets
- 1 cup skim milk
- 3/4 cup sharp cheddar cheese, grated
- 1/3 cup parmesan cheese, grated
- 1/4 cup low-fat sour cream
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground nutmeg
- kosher salt and freshly ground pepper, to taste
Preparation
- Preheat oven to 350º F.
- Bring a large pot of salted water to boil and cook pasta according to packaging directions, or until just al dente. Reserve pasta water.
- Wait a few minutes for pasta water to come back up to a boil and add cauliflower florets. Cook for 10-15 minutes, or until fork tender.
- Remove cauliflower from pot, shaking off excess water, and transfer to blender or food processor.
- Add 2 tablespoons cooking water and pulse until cauliflower is pureed and mostly smooth.
- Stir cooked pasta and pureed cauliflower together in a large bowl (or in casserole dish) and stir in milk, sour cream and cheddar cheese.
- Season with salt, pepper, garlic powder and nutmeg and mix together.
- If not there already, pour mixture into casserole dish and sprinkle grated parmesan cheese evenly over the top.
- Place in oven and bake for 20-25 minutes, or until Parmesan is golden and crispy and sauce is bubbly.
- Remove from oven and let cool 5 minutes before serving.
ecipe adapted from Pop Sugar
