Recipe from Choosingchia.com
Adapted
and Husband-Tested in Alice’s Kitchen
6-8
servings
I
am learning that I can have my favorite comfort food, mac and cheese, without
cheese. What?! This dish featuring cauliflower, zucchini (or
summer squash), whole-grain macaroni is just scrumptious. What makes it cheesy? The answer to that question is a sauce made
with soaked cashews, nutritional yeast and water. To spice it up a bit, there some hot sauce in
the mix as well. The original recipe
called for only macaroni, but I added some summer squash for half of the pasta. This dish is good enough for company. I’m pretty sure that you can make the
cauliflower and the sauce in advance and store them in the fridge until it’s
time to put it all together.
1
head cauliflower, separated into bite-sized florets
1
Tablespoon olive oil
½
teaspoon kosher salt or sea salt
½ teaspoon paprika
¼
cup Frank’s Red Hot Sauce
½
cup raw cashews, soaked overnight in water (or pour boiling water over the
cashews and allow to soak for 1 hour or so)
1½
cups water (not soaking water)
1
Tablespoon nutritional yeast
2
Tablespoons Frank’s Red Hot Sauce
½
teaspoon kosher salt or sea salt
¾
cup whole-grain or whole wheat macaroni
¾
cup spiralized or shredded zucchini or summer squash
(OR
1½ cups whole-grain or whole wheat macaroni)
Kosher
salt, to taste
Freshly
ground pepper, to taste
½
Tablespoon olive oil
2
cloves garlic, minced
1/3
cup or so whole-wheat or whole-grain breadcrumbs for topping (optional)
Preheat
the oven to 425F. Line a baking sheet
with parchment paper. Toss the
cauliflower in olive oil, salt, and paprika.
Spread out the cauliflower on the baking sheet. Bake for 15-20 minutes. Remove from the oven, toss the cauliflower
with ¼ cup hot sauce. Return the pan to
the oven and bake another 5-10 minutes.
Set aside. Drain and rinse the
cashews. Place the cashews, 1 ½ cups
water, 1 Tablespoon nutritional yeast, 2 Tablespoons hot sauce and salt into a
high speed blender. Blend on high until
smooth. (The sauce will be a bit thin
at this point. Don’t worry, it will
thicken up later.) Cook the macaroni according to the package directions so
that it is al dente. Drain. Set aside.
Heat ½ Tablespoon olive oil in a 12-inch oven-proof skillet. Add the garlic and stir about 1 minute. Add the cauliflower, the zucchini (if using),
the macaroni and the “cheese” sauce to the skillet and toss to mix. Allow to cook, stirring occasionally, for
about 2 minutes. The sauce should
thicken up as it cooks. Sprinkle with
salt and pepper, to taste. You can serve it at this point. If using the breadcrumbs, remove the skillet from
the heat and sprinkle on a thin layer of breadcrumbs. Place the skillet under the broiler for about
1 minute or until the breadcrumbs are toasty brown. Serve.
Nutritional
Information: (1
of 6 servings)
Nutrition Facts
|
|
Servings: 6
|
|
Amount per serving
|
|
Calories
|
176
|
% Daily Value*
|
|
Total Fat 8.3g
|
11%
|
Saturated Fat 1.5g
|
8%
|
Cholesterol 0mg
|
0%
|
Sodium 276mg
|
12%
|
Total Carbohydrate 21.9g
|
8%
|
Dietary Fiber 3.5g
|
12%
|
Total Sugars 2.3g
|
|
Protein 6.4g
|
|
Vitamin D 0mcg
|
0%
|
Calcium 37mg
|
3%
|
Iron 2mg
|
12%
|
Potassium 325mg
|
7%
|
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