Cauliflower Puree
  • 1 small head of cauliflower, diced into florets and steamed
  • 1/2 cup vegetable broth
  • salt, to taste
  • pepper, to taste
  • 1/2 teaspoon garlic powder
Broccoli Macaroni & Cheese
  • 12-ounce box of whole-wheat macaroni noodles
  • 4 cups frozen broccoli florets
  • cauliflower puree
  • 1 1/3 cups shredded Monterey jack cheese
  • 1 1/3 cups shredded cheddar cheese
  • salt and pepper, to taste
  • croutons, to garnish (optional)
Cauliflower Puree
  1. Pulse the steamed cauliflower and vegetable broth in a blender until smooth and creamy. Season with salt, pepper, and garlic powder. Set aside.
Broccoli Macaroni & Cheese
  1. Cook the noodles al dente according to the directions on the back of the package. The last 5 minutes, place the broccoli florets into the pasta. Drain and place the noodles and broccoli back into the same pot.
  2. Turn the heat to low and add the cauliflower puree, Monterey jack cheese, and sharp cheddar cheese and allow the cheese to melt. Taste and season with salt and pepper.
  3. Place the mixture into a serving dish and garnish with croutons.

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