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November’s recipe would make the perfect side for Thanksgiving or just a cozy dinner on a cold night: Cauliflower Mac & Cheese.

This recipe was submitted by Fanny Sung Whelan, MS, RD, LDN for DCI Holiday Recipes Cookbook.

Prep time: 25 min
Cook time: 45 min
Total time: 1 hr 10 min

Ingredients
Makes 12 servings

Cauliflower Cheese Sauce:

  • 2 cloves garlic, crushed
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 2 medium heads cauliflower, cut into florets
  • 3 T. olive oil, divided
  • 1/2 c. grated Gruyère cheese
  • 1/2 c. grated sharp cheddar cheese
  • 2 tsp. Dijon mustard
  • 1/2 tsp. freshly ground black pepper

Macaroni and Cheese:

  • 1 lb. dry cavatappi pasta or med. pasta shells
  • 2 T. unsalted butter, melted
  • 1/4 c. grated Parmesan cheese

 Instructions

  1. Arrange a rack in the top third of oven and heat to 400°F. Coat a 9×13-inch baking dish with cooking spray or butter.
  2. Make the cauliflower cheese sauce: Bring a large pot of water to a boil over medium-high heat. Add the garlic, thyme, and bay leaves and boil for 5 minutes to infuse water.
  3. Add the cauliflower and cook until very fork tender, 7 to 10 minutes. Using a slotted spoon, transfer the cauliflower to a rimmed baking sheet or medium bowl out of the water, leaving the herbs and garlic behind in the pot (do not drain the pot).
  4. Place 1/2 of the cauliflower in a blender or food processor fitted with the blade attachment. Scoop out 3/4 cup of the cooking liquid and add it to the blender along with 1 1/2 tablespoons of oil. Blend until very smooth, about 1 1/2 minutes. Transfer the puree to a large bowl. Repeat with the remaining cauliflower, 3/4 cup of cooking liquid, and remaining 1 1/2 tablespoons of oil; transfer to the same bowl.
  5. Add the cheddar, Gruyère, mustard, and pepper into the puree and whisk to combine. Taste and season with more pepper as needed; set aside.
  6. For the macaroni and cheese: Bring the pot of infused water back to a boil. Add the pasta and cook per package instructions until just al dente.
  7. Drain the pasta, discard the herbs and garlic cloves, and add the pasta to the bowl of cauliflower sauce. Stir gently until the pasta is entirely coated.
  8. Transfer the mixture to the baking dish and spread into an even layer. Sprinkle the butter evenly over the top, followed by the grated Parmesan.
  9. Transfer the dish to the oven and bake until the sauce is bubbling and the top is golden-brown, 15 to 20 minutes. If the pasta becomes bubbly before the top is golden, you can run the dish under the broiler for a minute or two to crisp the topping.

Notes

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  • Make ahead: After transferring the pasta and cauliflower sauce mixture to the baking dish, it can be covered and refrigerated for up to 1 day. Return to room temperature, sprinkle the buttered breadcrumbs and Parmesan cheese on top, and proceed with baking.
  • Freezing: After transferring the pasta and cauliflower sauce mixture to the baking dish, it can be also be covered tightly with aluminum foil and frozen for up to 2 months. Bake from frozen and covered, at 350°F, for 1 hour. Uncover, sprinkle with the buttered breadcrumbs and Parmesan cheese, and bake until the topping is golden-brown, 15 to 20 minutes more.

Nutrition Facts (Per Serving)

Calories – 247
Potassium – 94mg
Sodium – 97mg
Phosphorus – 125mg
Protein – 9g

*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.