YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Mac and Cheese with Crispy Breadcrumb Topping
A comforting twist on the classic mac and cheese, this dish features tender cauliflower blended into a creamy sauce combined with whole wheat pasta and melted cheddar. Finished with a crispy panko breadcrumb topping, it offers a satisfying mix of textures and flavors perfect for a wholesome dinner.
INGREDIENTS
2 cups cauliflower (200g total)
0.75 cup cooked whole wheat elbow pasta (approx. 105g)
0.75 cup shredded reduced-fat cheddar cheese (84g)
0.25 cup nonfat Greek yogurt (61g)
0.25 cup unsweetened almond milk (60ml)
0.25 cup panko breadcrumbs (30g)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Steam the cauliflower until very tender, about 8-10 minutes.
Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
In a blender, combine the steamed cauliflower, nonfat Greek yogurt, unsweetened almond milk, and half of the shredded cheddar cheese. Blend until smooth and creamy. Season with salt and pepper to taste.
In a mixing bowl, combine the cooked pasta with the cauliflower cheese sauce ensuring every piece is well coated.
Transfer the mixture into an oven-safe baking dish. Sprinkle the remaining cheddar cheese evenly over the top, then follow with the panko breadcrumbs.
Bake the dish in the preheated oven for about 12-15 minutes or until the topping is crisp and golden.
Remove from the oven and allow to cool for a few minutes before serving.