This flavorful lightened up cauliflower mac and cheese is just as cozy and comforting as its full-fat counterpart. It is utterly full of flavor and the leftovers are just as good!
Course: Main Dishes
For the Breadcrumbs
3/4cupwhole wheat panko breadcrumbs
For the Macaroni
1cupuncooked pastawhole grain, regular, or gluten-free
1small headcauliflowercut/broken into florets
1/2cupreduced fat sour cream
1/2cupshredded gruyere cheese
1cupshredded sharp cheddar cheese
Preheat oven to 375 degrees.
In a large skillet set over medium high heat, add the olive oil. When the oil is hot, add the Panko and continue stirring, until lightly toasted, about 3 minutes. Stir in seasonings and parsley; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions. During the last 5 minutes of cooking time, add the cauliflower. Drain and set aside.
Heat the remaining 2 tbsp. of olive oil in the pot. Add the onion and saute until tender, about 4 minutes, then add the garlic and cook for and additional minute or until fragrant. Stir in pasta, cauliflower, sour cream, milk and cheeses, a generous handful at a time. Stir until smooth, then add seasonings/spices. If the mixture is too thick, thin out with more milk.
If your pot is oven-proof, you can pour the breadcrumbs over the top and place in the oven to bake. If it's not or you are serving it for a special occasion, pour it into a 9x13-inch baking dish and bake for 15 minutes or until the pasta bubbles.
-You can find Panko bread crumbs in the Asian section of most grocery stores. I found mine in the baking section.