Loving the unloved. Enjoy this simple but delicious recipe for Cauliflower from Ellie Krieger:
Skillet Mac & Cheese & Cauliflower
2 cups 1-inch-wide cauliflower florets
1 & 1/4 cups Light-and-Crisp Whole-Wheat Bread Crumbs (page 73)
3 tablespoons freshly grated Parmesan cheese
2 teaspoons olive oil
3 cups cold low-fat (1%) milk
3 tablespoons all-purpose flour
1&1/4 cups shredded extra-sharp cheddar cheese (5 ounces)
1/4 cup shredded Gruyère cheese (1 ounce)
2 teaspoons mustard powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
6 ounces (11/2 cups) whole-grain elbow macaroni, cooked for 3 minutes less than the package directions (about 3 cups cooked)
Nonstick cooking spray
Preheat the oven to 375°F.
Place the cauliflower into a steamer basket fitted over the pot, cover, and steam until just tender, about 5 minutes. Finely chop the steamed cauliflower.
In a small bowl, combine the bread crumbs, Parmesan, and oil.
In a large saucepan, whisk together the milk and flour until the flour is dissolved. Whisking constantly, bring the mixture to a gentle boil over medium heat. Reduce the heat to medium low and simmer until the mixture thickens slightly, 2 to 3 minutes. Stir in the cheddar, Gruyère, mustard powder, paprika, salt, black pepper, and cayenne pepper. Whisk until the cheeses are melted and the mixture is smooth, 1 to 2 minutes. Add the chopped cauliflower and macaroni and stir until well coated.
Spray an ovenproof 10-inch high-sided skillet with cooking spray. Pour the mixture into the prepared skillet. Sprinkle with the bread crumb mixture, place on a baking sheet, and bake until the top is browned and the cheese is bubbly, 35 to 40 minutes.
Makes 6 servings
Serving size 1&1/4 cups
Per Serving Calories 360; Total Fat 14 g (Sat Fat 8 g, Mono Fat 4.7 g, Poly Fat 0.8 g); Protein 20 g; Carb 40g; Fiber 5 g; Cholesterol 40 mg; Sodium 540 mg