Cauliflower Mac + Cheese

There’s no pasta here, but this gluten-free, low-carb cauliflower “mac & cheese” is as comforting and creamy as your family’s favorite cheesy dish!

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INGREDIENTS
• 8 cups bite-size cauliflower florets (from 1-2 heads)
• 1 ¾ cups reduced-fat milk, divided
• 2 Tbsp. cornstarch
• 2 cups extra-sharp cheddar cheese, shredded
• 8 ounces reduced-fat cream cheese, cut into pieces
• 1/8 tsp. ground pepper
• Chopped fresh chives or parsley for garnish

DIRECTIONS
1. Cook cauliflower in a large pot of boiling water until just tender, 4 to 6 minutes. Drain.

2. Meanwhile, heat 1 ½ cups milk in a large heavy saucepan over medium-high heat until steaming.

3. Whisk the remaining ¼ cup milk and cornstarch in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes.

4. Remove from heat and stir in cheddar and cream cheese until melted. Stir in salt and pepper.

5. Add the cauliflower and stir to combine. Garnish with chives (or parsley), if desired.

 To make ahead: Refrigerate for up to 2 days. Reheat before serving.


NUTRITIONAL ANALYSIS PER SERVING
SERVING SIZE: ¾ cup           SERVES: 8

247 calories \\ 7 g fat \\ 17 g saturated fat \\ 2 g fiber \\ 12 g carbohydrates \\ 13 g protein \\ 75 mcg folate \\ 53 mg cholesterol \\ 6 g sugar \\ 0 g added sugar \\ 691 IU vitamin a \\ 52 mg vitamin c \\ 322 mg calcium \\ 1 mg iron \\ 482 mg sodium \\ 460 mg potassium

NUTRITION BONUS:
Vitamin C: 87% daily value           Calcium: 32% daily value           Carbohydrate Servings: 1


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