Friday, March 4, 2011

Mac & (cauliflower) Cheese

Macaroni and Cheesiflower? Yes, please.

JustAwesome found this Bittman recipe in the March issue of Runner’s World. I don’t like to eat low-fat this and spray-on that but I am still trying lose my freshman 15*. This macaroni and cheese with cauliflower is a great solution. The pureed cauliflower adds the creaminess—much less cheese is necessary—and really bulks it up. And bread crumbs, yum. It was warm and lovely. I felt warm and lovely.

Does it replace macaroni and cheese altogether? No, I don’t think so, but it was really good. I’m sure we’ll be making this one again and again. Thanks, Mark Bittman.

Pass the Bittman Macaroni and Cheesiflower, please!

*I’ve lose 16.5 pounds to date. Thanks, Weight Watchers!


  1. I am going to make that for Laura--she will ask me to marry her. Wait, she already did. : )

  2. you can also use the pureed cauliflower for milk sauces like alfredo. I am lactose intolerant as are my daughters and we now make all our alfredo using the cauliflower sauce. It's fantastic and everyone cleans their plates! There is also a red sauce that sneaks in butternut squash into the sauce with puree.

  3. This could be a way to sneak some nutrition past my daughter...but I won't get my hopes up.