I found this recipe and thought it was a great idea...mac and cheese with a little added/hidden nutrients (this means you can eat more right?) Anyways, I tried it and liked it so much that I sacrificed my ankle for it! It actually makes more like 8-10 servings. The panko is the best part so don't skimp on them!


Cauliflower Mac 'N Cheese

1 x recipe Roasted Cauliflower (see below)
1 pound elbow macaroni, boiled
5 cups shredded sharp white cheddar cheese
freshly ground black pepper
2 cups panko bread crumbs
4 cloves grated garlic
1/4 cup chopped fresh flat leaf parsley
1/4 extra-virgin olive oil

Puree cauliflower with 1 cup of whole milk until you have a creamy-textured sauce. Pour in a saucepan over medium heat and add grated cheddar cheese. Stir well until melted then add cooked macaroni elbows. Season with salt and pepper. Pour into a medium-sized gratin dish. In a mixing bowl combine garlic with panko bread crumbs and season with salt and pepper. Fold in parsley and wet with olive oil. Sprinkle evenly over the mac n cheese and bake in a 350 degree oven for 30-25 minutes until cheese is bubbly and top is golden brown.

Time: 30 minutes; Yield: serves 4-6

Roasted Cauliflower

1 medium-sized head of cauliflower
1/2 white onion, sliced
2 cloves garlic
1/4 cup extra-virgin olive oil
kosher salt and freshly ground black pepper

Pre-heat oven to 375 degrees F. Wash cauliflower and break up into medium sized pieces (florets). On a sheet tray toss with onion and garlic and dress with olive oil. Roast in the center of the oven until tender -- about 20-23 minutes.

Time: 30 minutes; Yield: serves 2-4




I have been adding cabbage to everything asian lately. It tastes so good and makes the dishes go so much farther but you can hardly know it's there. One of my favorites is Trader Joe's Chicken Chow Mein...a super easy and quick meal with leftovers!