Our Cauliflower Mac & Cheese is topped with garlicky, buttery bread crumbs.
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
In saucepan of boiling salted water, cook pasta according to package directions. Drain and set aside.
Meanwhile, in large skillet, heat butter over medium heat. Add onion and garlic; cook, stirring occasionally, for 1 minute. Add cauliflower and potato; cook for 1 minute. Stir in milk, broth and nutritional yeast; season with salt and pepper. Bring to a boil. Cook until vegetables are tender, 8 to 10 minutes. Transfer sauce to blender and purée until smooth and creamy.
Return sauce to skillet. Gently stir in Cheddar, cream cheese and Parmesan until cheese is melted. Add reserved pasta, tossing to coat. Top with Toasted Garlic Bread Crumbs, if using.
Toasted Garlic Bread Crumbs
In large skillet over medium heat, heat 1 tbsp each olive oil and butter. Add 2 cloves garlic, minced, and cook, stirring often, for 1 minute. Add 1 cup panko bread crumbs and 1 tbsp grated lemon zest and cook, stirring often, until bread crumbs are golden brown, 4 to 5 minutes. Remove from heat and add 3 tbsp chopped fresh basil. Season with salt and pepper and stir. Makes 2 cups.
Nutritional facts Per serving: about
- Iron 9.8 mg
- Fibre 11 g
- Sodium 1,200 mg
- Sugars 21 g
- Protein 55 g
- Calories 1,320
- Total fat 55 g
- Cholesterol 140 mg
- Saturated fat 29 g
- Total carbohydrate 151 g
