What happens when you pair a health-conscious, vegan mother of two who has her own diet business with a husband and children who sometimes have other ideas? This blog is a chronicle of my journey to eat and live in a life-affirming way!

Saturday, May 22, 2010

Made My Crunchy, Crunchy Mac and Cheese Tonight!

This dish is an absolute favorite in our household!!! You can make it in 3 easy steps and best yet it takes less than 15 minutes and is almost better the next day for leftovers!

What you need:

Head of cauliflower (preferably organic)
Bag of pasta (we use Tinkyada's rice pasta, which is gluten-free)
1-2 cups grated mozzarella cheese (we use the almond cheese by Lisanatti)
Parmesan (we use a casein and dairy free cheese by Galaxy Nutritional Cheese to sprinkle on)
Bread crumbs (we use a gluten-free one)
Olive oil or Udo's oil

So if you have all of the ingredients, here is how you make it:

Step 1: Steam the cauliflower and chop into small bits in a colinder (you chop it up in a Cuisinart but it is better if you do it by hand because you get different sizes and textures.

Step 2: Boil the pasta as per the instructions on the packet. Place in your casserole dish.

Step 3: Put it all together. Place the chopped cauliflower and then the grated cheese on top. Lightly douse with olive oil or Udo's oil and mix. Lastly, cover with bread crumbs and liberally sprinkle the parmesan (or parmesan alternative) and bake for approximately 20 mins on 350 degrees. Voila!

The best thing about this dish is that it is even better on the second day! My husband and children adore this recipe!!!

No comments:

Post a Comment