I found this recipe in the September issue of Good Housekeeping magazine. It looks wonderful! Also check out the interview with Katie Couric and the short story. Hooray for fiction back in Good Housekeeping!
Cauliflower Mac ‘N Cheese
1 medium head cauliflower (1 ½ lbs), core discarded, florets cut into 2-inch pieces
4 medium carrots (10 oz.), thinly sliced
1 cup unsalted vegetable broth
¼ cup reduced-face cream cheese
1 teaspoon Dijon mustard
Pinch cayenne (ground red) pepper
¾ cup shredded Gruyere cheese
Salt
Pepper
12 oz. elbow macaroni
8 oz. small broccoli florets (3 cups)
2 medium plum tomatoes, cored, seeded, and chopped
¼ cup freshly grated Parmesan cheese
Preheat oven to 400 degrees. Heat 8-quart saucepot of salted water to boiling on high.
Add cauliflower and carrots to boiling water. Cook 15 minutes or until very tender.
Meanwhile, in blender, combine broth, cream cheese, mustard, cayenne, ½ cup Gruyere, ½ teaspoon salt, and ¼ teaspoon black pepper. With slotted spoon, transfer vegetables to blender. Puree until very smooth.
Add pasta to same saucepot of boiling water. Cook half the time the label directs; adding broccoli during last minute of cooking. Drain; return to pot. Stir in cauliflower sauce and half of tomatoes. Spread in 2 ½-quart shallow baking dish. Top with remaining cheeses and tomatoes.
Bake 35 minutes or until golden brown on top and heated through.
Makes 6 main-dish servings at about 345 calories per serving.
