Baked Cauliflower Mac N Cheese Casserole
Cook time
1 hour 15 minutes
Servings
6 to 8
Classic macaroni and cheese meets wellness goals when you add cauliflower and use gluten-free, organic quinoa macaroni in place of the typical white flour pasta. If you love eating healthy but can’t let go of your beloved bowl of mac and cheese, then this casserole is for you! It’s the adult version of a childhood staple meal that still feels like a cheat day favorite.
Ingredients
1 diced
onion
4 diced
celery stalks
1 cup
fennel, diced
¾ cup
oat milk
½ cup
flour
¼ cup
water
2 cups
shredded dairy-free cheese
1 serving
Quinoa Macaroni Pasta, Organic
1 head
cauliflower chopped into ½ inch pieces
1 pinch
salt and pepper, or to taste
Directions
- In a large pan, sauté the onion, celery, and fennel. Season with a pinch of salt and pepper. If it starts to stick to the bottom, add minimum 1/4 cup water. Cook about 10 minutes on medium-low.
- In the same pan, add in oat milk and flour. Stir and let cook for 10 more minutes on medium-low.
- Cook the noodles about 30% of the way (3 minutes).
- In a large bowl, mix together the mixture from the pan with the cauliflower, noodles, and cheese.
- Add mixture to an oven safe casserole tray. Bake in the oven for 35 minutes at 390°F.
- Stir and top with sourdough bread. Bake for 15 more minutes at 390°F.
Nutritional Information
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8 oz.
$4.99
