Cauliflower and Spinach Mac and Cheese
Serves | 6 |
Dietary | Vegetarian |
Misc | Freezable |
Website | Adapted from Real Simple |
Ingredients
- 1 box whole wheat macaroni
- 1 head cauliflower (roughly chopped)
- 1 onion (finely chopped)
- 1 cup baby spinach (sliced)
- 3 Slices multigrain bread (torn into pieces)
- 1/2 cup flat leaf parsley (chopped)
- 2 Tbsp olive oil
- 1/4 cup parmesan (grated)
- 1 1/2 Cups extra sharp white cheddar (grated)
- 1 1/2 Cups plain Greek yogurt
- 1/2 cup skim milk
- 1 Tbsp dijon mustard
- salt and pepper (to taste)
Directions
1. | Preheat oven to 400 degrees. Bring a large pot of water to a boil and add macaroni. During the last 3-4 minutes of cooking time, add the cauliflower. Drain and set aside. |
2. | Meanwhile, pulse bread in the food processor until crumbs form. Add parsley, 1 tbsp oil, cheese, salt and pepper and pulse until combined. Set aside. |
3. | Heat the pasta pot over medium high heat and add 1 tbsp oil. Saute onion until soft and season with salt and pepper. |
4. | Add pasta, cauliflower, spinach, yogurt, milk, cheese, and dijon mustard to pot and mix to combine. Spread in a 9 x 13 baking dish and top with breadcrumb mixture. |
5. | Bake for about 15 minutes or until top is brown and pasta is bubbly and hot. |