Ever have a mac and cheese craving but don’t want the guilt of eating so much pasta? Don't worry...I am here to help! This dish will satisfy that cheesy craving 100%. Because it is “pasta free”, that means it is gluten-free and it is also low fat with the cheese options I use. This dish also is made with all cauliflower, so you get your veggies in while eating cheesy goodness!!!! The last thing that makes this side dish or main dish amazing is that it is so easy! The only hard part is cutting the florets. After the florets are cooked, you add all the ingredients to one pot, stir them to melt, and then serve. Indulge in this veggie cheesy heaven…YOU ARE ALLOWED.
The Whole Pot
Served with my Buttermilk Herb Roasted Chicken!
Feeds 3 as a main dish and 4 as a side dish
1 Large Cauliflower Head - cut into florets (7-8 Cups)
1/4 cup 1% milk
2 cups Low-Fat Shredded Sharp Cheddar Cheese
1/2 cup + 2 tbsp Parmesan Cheese
2 tsp Low-Fat Cream Cheese
1/2 tsp Pepper
2 tbsp + 1/4 tsp Salt
1. In a medium sized pot, boil 7 cups of water with 2 tbsp of salt and then add your chopped cauliflower florets.
2. Boil the florets for 4 min or until tender and drain the water out. Add the florets back to the pot.
3. Add the rest of the ingredients to the pot with the florets on low heat and stir until melted and uniform in texture.
4. Serve immediately as a side dish or a main dish!