YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Mac and Cheese Bake
A nourishing twist on classic mac and cheese featuring tender roasted cauliflower, whole wheat pasta, and a creamy blend of low-fat cheddar and Greek yogurt, all baked to silky perfection. The dish offers a comforting, cheesy flavor with a delightful hint of roasted garlic and herbs, making it a versatile meal perfect for breakfast, lunch, or dinner.
INGREDIENTS
2 cups Cauliflower Florets (200g)
2 ounces dry Whole Wheat Elbow Pasta (56g)
1/2 cup Low-Fat Cheddar Cheese, shredded (56g)
1/2 cup Nonfat Greek Yogurt (125g)
2 cloves Garlic, minced
1 teaspoon Smoked Paprika
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Bring a pot of salted water to a boil and add the whole wheat pasta. Cook according to package directions until al dente. Drain and set aside.
Meanwhile, toss the cauliflower florets with a pinch of salt, pepper, and a drizzle of olive oil if desired, then roast on a baking sheet for 15-20 minutes until tender and lightly browned.
In a saucepan over medium heat, lightly sauté the minced garlic until fragrant. Stir in the smoked paprika and then add the roasted cauliflower. Allow the flavors to meld for about 2 minutes.
In a large bowl, combine the cooked pasta, cauliflower mixture, low-fat cheddar cheese, and nonfat Greek yogurt. Season with additional salt and pepper to taste.
Transfer the mixture into a lightly greased baking dish and top with any extra cheese if desired.
Bake in the preheated oven for 15 minutes, or until the cheese has melted and the bake is heated through.
Remove from the oven, let cool slightly, and serve warm. Enjoy your creamy, nutritious mac and cheese bake!