Give the family favorite of mac and cheese a boost with the addition of cauliflower, which is a great source of vitamin C and fiber. This recipe comes to us from Liz Weiss, of Liz’s Health Table.
Cooking Tip of the Week: Cauliflower is easy to shred on a cheese grater, but to save time in the kitchen you can also find prepared products called cauliflower crumbles or riced cauliflower in the produce section.
Food for Thought: Did you know there are over 30 different types of basil? Genovese basil and sweet basil are the most popular types used in cooking and they’re what you’re most likely to find in the grocery store. But other varieties are also available, like Thai basil, which has a licorice-like flavor and is popular in Asian cooking and cinnamon basil, which actually smells like cinnamon. Look for them at farmers markets or try growing your own!
Family Dinner Conversation Starter: What is something that you would like to learn how to do?
Adult: Cook the pasta according to package directions. When done, drain and set aside.
Adult: In the same saucepan, heat the oil over medium heat. Add the cauliflower and cook, stirring occasionally, until tender, 4 to 5 minutes. Add the flour and whisk until combined, 1 minute.
Together: Whisk the milk slowly into the cauliflower mixture. Raise the heat and bring to a low boil, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens, about 3 minutes.
Adult: Remove from the heat.
Kid: Stir in the garlic-and-herb cheese and the Cheddar cheese until combined. Stir in the cooked pasta until combined. Stir in the basil, and season with salt and pepper to taste.
Together: Serve in individual bowls and top with additional basil as desired.