You'd never know the base of this rich, creamy sauce is actually cauliflower—and your family won't, either. Consider it a more nutrient-dense version of traditional mac and cheese.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2014
Ingredients
Method
In large saucepan of boiling lightly salted water, cook cauliflower and garlic until tender, about 10 minutes. Reserving 1 cup of the cooking liquid, drain. Transfer cauliflower mixture to blender; pulse until coarsely chopped. Add Parmesan cheese, cream, mustard, salt, pepper and reserved cauliflower cooking liquid; puree until smooth.
Meanwhile, in large saucepan of boiling water, cook pasta according to package directions, adding peas during last 2 minutes. Reserving 1/2 cup of the cooking liquid, drain. Return to pot; stir in cauliflower mixture, lemon juice, bacon and enough of the reserved pasta cooking liquid to coat.
Change it up:
Baked Pasta Shells With Creamy Cauliflower Sauce
Complete recipe as above. Transfer to lightly greased 12-cup (3 L) casserole dish. Sprinkle with 1/2 cup shredded mozzarella cheese. Bake in 425°F (220°C) oven until cheese is melted, 5 to 7 minutes; broil until cheese is bubbly and golden, about 3 minutes.
Nutritional facts Per serving: about
- Fibre 8 g
- Sodium 405 mg
- Sugars 5 g
- Protein 23 g
- Calories 501.0
- Total fat 9 g
- Potassium 440 mg
- Cholesterol 30 mg
- Saturated fat 4 g
- Total carbohydrate 82 g
%RDI
- Iron 32.0
- Folate 125.0
- Calcium 14.0
- Vitamin A 10.0
- Vitamin C 113.0
