The Nutrition Rundown: Replacing low-nutrient, refined white pasta with cauliflower gives this dish tasty, heart-disease reducing benefits. Bulking up the creamy sauce with white bean puree helps cut back on saturated fat (another heart-health hooray!). The beans also add protein and soluble fiber, which make it a more filling and complete meal.
Cauliflower “Mac” and Cheese with Truffle Oil
1 head cauliflower, chopped
1 15 oz can white kidney beans (no salt added), drained and rinsed
4 cloves garlic
1 cup shredded cheese (I used ½ extra-sharp, grass-fed cheddar and ½ Gruyere)
¼ cup milk (I used 2%)
¼ cup crème fraiche (you can substitute sour cream or plain yogurt)
½ onion, diced
¼ cup fresh oregano, chopped
¼ cup fresh parsley, chopped
1-2 Tablespoons truffle oil (optional)
Salt and pepper
- Preheat oven to 350 degrees. Using ~2 teaspoons of cooking oil, grease 9x13” baking dish.
- Fill large pot with salted water and bring to a boil. Add cauliflower and cook until tender, ~5 minutes. Drain and set aside cauliflower and pan for later use. (You could also steam the cauliflower or use frozen and steam in microwave).
- In food processor, make sauce by combining white beans, garlic, cheese, crème fraiche, milk, salt and pepper. Pulse until creamy and set aside.
- Preheat remaining cooking oil to large pot over medium-high heat. Add onion and cook, stirring often, until translucent. Add cauliflower and toss to combine. Cook ~2-3 minutes until cauliflower begins to brown. Add sauce and herbs and stir to combine. Turn off heat, and add truffle oil if using as well as additional salt and pepper to taste.
- Pour mixture into prepared dish. Bake for ~20-25 minutes, until top is golden brown. Remove from oven, and allow to cool slightly and set for ~5 minutes before serving warm.