Cauliflower Mac & Cheese
Recipe type: Pasta
Serves: 4 Servings
Cauliflower is a cruciferous vegetable, which means it's a cancer fighter. It's also a good source of vitamin C and fiber.
  • 6 ounces dried whole wheat elbow pasta (or whole wheat blend), (about 1½ cups)
  • 1½ tablespoons extra virgin olive oil
  • Half of a small head of cauliflower (about 12 ounces untrimmed and 7 ounces trimmed), shredded on the large holes of a box grater, (about 2 cups) * It will look like rice
  • 1½ tablespoons all-purpose flour
  • 1½ cups 1% low-fat milk
  • 5 tablespoons low-fat buttery garlic-and-herb spreadable cheese (AKA Boursin cheese)
  • ½ cup reduced-fat shredded Cheddar cheese
  • ¼ packed cup chopped fresh basil
  • Kosher salt
  • Black pepper
  1. Cook the pasta according to package directions. When done, drain and set aside.
  2. In the same saucepan, heat the oil over medium heat. Add the cauliflower and cook, stirring occasionally, until tender, 4 to 5 minutes. Add the flour and whisk until combined, 1 minute.
  3. Whisk the milk slowly into the cauliflower mixture. Raise the heat and bring to a low boil, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens, about 3 minutes.
  4. Remove from the heat and stir in the garlic-and-herb cheese and the Cheddar cheese until combined. Stir in the cooked pasta until combined. Stir in the basil, and season with salt and pepper to taste.
  5. Serve in individual bowls and top with additional basil as desired.
Each serving has 45% vitamin C, 35% calcium, and 15% vitamin A. Not bad for a mac & cheese makeover!
Nutrition Information
Serving size: About 1 cup Calories: 330 Fat: 12g Saturated fat: 5g Carbohydrates: 43g Sodium: 260mg Fiber: 5g Protein: 16g
Recipe by Lizs Healthy Table at