– great comfort food … this will warm you up on the inside and is perfect for the whole family
Hands-On Time: 15m
Total Time: 40m
• 12 ounces multigrain elbow macaroni
• 1 head cauliflower, roughly chopped
• 4 slices multigrain bread, torn
• 1/2 cup fresh flat-leaf parsley, chopped
• 3 tablespoons olive oil
• kosher salt and black pepper
• 1 onion, finely chopped
• 1 1/2 cups grated extra-sharp Cheddar (6 ounces)
• 1 1/2 cups reduced-fat sour cream or Greek yogurt
• 1/2 cup 1 percent milk
• 1 tablespoon Dijon mustard
1. Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain.
2. Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper; pulse to combine.
3. Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, ¾ teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until soft, 3 to 5 minutes.
4. Mix in the pasta and cauliflower and the cheese, sour cream, milk, and mustard.
5. Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.
Nutritional Information – inbox me if you want the breakdowns
1. Lower the fat content by using skim dairy options.
2. Increase the protein content by replacing sour cream w Greek yogurt.
3. Decrease carbs by ditching the bread crumbs
4. Pump up the heat, flavor and antioxidant factors by switching or adding seasonings. For example: garlic replaces onion, oregano replaces parsley &/or add some capsicum flakes or a dash of hot sauce into the mix.
Categories: FitPro Consulting
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