Dr. Padma Garvey
The plant-based Doctor Mom
Cauliflower Pasta Mac N Cheese version
Fat calories: negligible
If your kids like macaroni and cheese....try this.
Take one large head of cauliflower and chop into very small pieces, about the size of popcorn. Place in a microwave safe dish (preferably glass) and heat for 10 minutes.
Boil one box of pasta like elbow macaroni or ditalini, preferably whole wheat or red lentil pasta. Drain when ready and set aside.
In a medium skillet, add one teaspoon of olive oil and heat to medium. Add four cloves of crushed garlic and pinch of red pepper flakes (more if you like it hot), and one small onion diced. When the onions start to sweat, add 1/2 cup of spelt flour. Stir well and let the flour cook and brown slightly. Add three cups of almond milk and mix well. Let this cook and thicken slightly. Then add three bay leaves, all the cauliflower, half a pack of silken tofu, one teaspoon of salt, 1/2 teaspoon of black pepper, one teaspoon of Dijon mustard. Add 1/3 cup of nutritional yeast flakes. Stir, cover and let cook until the cauliflower is very tender. Preheat the oven to 350 degrees. Combine the cauliflower sauce and pasta and bake in a deep dish for about 40 to 45 minutes.