Over a year ago now, a friend of a friend of a friend told us about this recipe where cauliflower subs for cream. It was one of those nights where we'd all had a few drinks, said things like 'oh boy does that sound good' and 'we'll have to try that sometime!' and kept drinking. Well, the FOFOF took my email address, promising to send me the recipe, and she actually did. I just recently found it tucked away in my recipe folder and since Baby had a very successful week on Weight Watchers, I thought that this would be a perfect way to celebrate, practically guilt-free (only 14 Weight Watchers points).
If you don't know about Better Than Cream Cheese from the Tofutti brand already, please discover it for yourselves. It is better than cream cheese. That's my addition to the recipe, as well as the dose of low-sodium Bacon Salt, which indeed has the flavor of bacon, without the fat. I also toss in a clove of garlic and a capful of beer (or white wine) at the end for even extra flavor.
I hope you enjoy this diet-conscious dish and will serve it to your friends, and friends of friends--they'll never taste the difference!
Cauliflower Macaroni & Cheese
1 1/2 cups macaroni
1 Tb margarine or olive oil
1 Tb flour
1/2 cup milk
1/2 cup butternut squash or cauliflower puree
1 1/2 cups shredded cheddar cheese
4 oz fat free cream cheese or Tofutti Better Than Cream Cheese
1/2 tsp salt
1/2 tsp Bacon Salt
1/2 tsp freshly grated nutmeg
1/8 tsp paprika (or cayenne—or both!)
1/8 tsp pepper
1 garlic clove, smashed
1 capful beer or white wine
Cook macaroni and drain.
While macaroni is cooking heat large saucepan over med heat. Add the oil then the flour and cook, stirring constantly for about 3 minutes, until the mixture resembles a thick paste but has not browned.
Slowly simmer milk and add in, stirring every now and then until the mixture begins to thicken (3 - 4 min). Add the vegetable puree, cheddar and cream cheese or Tofutti - season and stir until the cheese is melted and the sauce is smooth. Stir in macaroni, garlic, beer or wine and serve warm.
Serving suggestion: top with 1 crushed Saltine per bowl, and a fat-free hot dog grilled with Pam and then sliced.
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