Cauliflower Mac and Cheese - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Judy Kim
Cauliflower brings creamy texture (plus a serving of veggies) to this stovetop mac.
Ingredients
- kosher salt
- 1 large head cauliflower, cut into small florets
- 1 lb. Macaroni
- 5 tbsp. unsalted butter, divided
- 1/2 c. panko breadcrumbs
- 1/4 c. chopped parsley
- 3 tbsp. all-purpose flour
- Freshly ground black pepper
- 1 1/2 c. whole milk
- 2 c. shredded Parmesan, plus more for garnish
- 1 lb. mozzarella, torn into small pieces
Instructions
- Bring a large pot of water to a boil and generously season with salt. Add cauliflower florets and simmer for 12 minutes until tender. Meanwhile, bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package instructions. Reserve 1/2 cup pasta water and drain pasta.
- Place a large sauté pan over medium heat and add 2 tablespoons butter. When butter is melted stir in 1/4 teaspoon salt and breadcrumbs. Toast breadcrumbs until golden brown. Transfer to a bowl, mix with parsley and set aside.
- In the same sauté pan melt remaining 3 tablespoons butter over medium heat. When butter begins to bubble, add flour and whisk constantly until well incorporated, about 2 minutes. Season with 1/2 teaspoon each salt and black pepper. Whisk in milk and add cauliflower using a slotted spoon; bring to a boil and mash cauliflower. Stir in Parmesan and drained pasta. Add additional pasta water if the sauce is too thick.
- Turn off heat and top with torn mozzarella. The heat of the pasta will melt the cheese. Top with breadcrumb mixture and freshly grated parmesan. Serve immediately.
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