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Enjoy a guilt-free comfort classic! This baked macaroni features whole wheat pasta tossed in a velvety, dairy-free sauce made from steamed cauliflower, roasted garlic, and nutritional yeast for a surprisingly cheesy flavor.
For 4 servings
Prepare the vegetables and pasta
Make the cauliflower sauce
Assemble and bake the macaroni
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Enjoy a guilt-free comfort classic! This baked macaroni features whole wheat pasta tossed in a velvety, dairy-free sauce made from steamed cauliflower, roasted garlic, and nutritional yeast for a surprisingly cheesy flavor.
This american recipe takes 55 minutes to prepare and yields 4 servings. At 358.84 calories per serving with 16.17g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Rest and serve
Use your favorite gluten-free macaroni and gluten-free breadcrumbs. Ensure they are cooked according to package directions.
Stir in 1 cup of cooked chickpeas or white beans with the pasta before baking for a protein boost.
For a milder flavor, use only 2 cloves of roasted garlic. You can also stir in some cooked peas or corn for extra veggies.
Use pre-cut cauliflower florets and pre-roasted garlic paste to save on prep time. You can also skip the baking step and serve it straight from the pot as a stovetop version.
Whole wheat pasta and cauliflower provide a good source of dietary fiber, which supports digestive health and helps you feel full.
This recipe uses almond milk and nutritional yeast to create a creamy, cheesy flavor without any dairy, making it suitable for those with lactose intolerance.
By controlling the salt and using flavorful ingredients like roasted garlic and nutritional yeast, this dish is a heart-healthier alternative to store-bought or traditional versions.
Cauliflower is a cruciferous vegetable rich in vitamins C and K, and antioxidants that help fight inflammation.
Yes, it's a much healthier take on the classic. It uses cauliflower for creaminess instead of heavy cream and cheese, is lower in saturated fat and sodium, and uses whole wheat pasta for added fiber.
One cup of this baked macaroni has approximately 300-350 calories, depending on the exact ingredients used. This is significantly lower in calories than traditional baked mac and cheese.
Absolutely. The almond milk can be replaced with an equal amount of unsweetened soy milk, oat milk, or rice milk to make it nut-free.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F (175°C) oven until warmed through. You may need to add a splash of plant-based milk to loosen the sauce.