This hearty pasta dish, often suggested as a sneaky way to get kids to eat cauliflower, might just be the perfect winter running fuel. Cauliflower, whole-grain pasta and reduced-fat cheese are easy enough on the stomach to make this a great pre-race meal. But it’s healthy enough to qualify for dinner on an off-day, too.
Cauliflower mac ‘n’ cheese
4 cups whole-grain elbow macaroni (I actually used rotini, and it turned out great)
1 head cauliflower, chopped into bite-sized pieces
sea salt, black pepper, garlic powder, paprika to taste
1 cup grated reduced-fat cheddar cheese
1 cup fat-free sour cream
1/2 cup skim milk
1 tablespoon Dijon mustard
First, roast the cauliflower at 400 degrees until lightly browned, about 15 minutes.
Cook pasta according to package directions. Drain pasta, then return it to the pot, adding remaining ingredients and stirring constantly over medium heat. Stir until combined. Transfer to baking dish, sprinkle with bread crumbs, and bake until lightly browned, about 10 to 15 minutes.
Serves four hungry runners.
2 responses to “Runner-friendly recipe: Cauliflower mac ‘n’ cheese”
Ooh, that sounds delicious! I’ve been hankering for a cold-weather casserole . . . this is it!
i’ve been meaning to do something like this… i usually feel guilty for having lots o’ cheese + pasta but cauliflower makes it friendlier on the waist line. bookmarking!