Gluten-Free Mac & Cheese with Cauliflower Sauce
Prep Time
Serves
Cooking Mode
2 tbsp olive oil, divided
1 cup cherry or grape tomatoes, halved
⅓ cup sliced green onions
3 cups small cauliflower florets
2 cloves garlic, peeled
½ tsp salt
¼ tsp pepper
2 tbsp Dijon mustard
½ cup Sensations by Compliments Italian-Style Shredded Cheese Blend
1 pkg Compliments Gluten-Free Brown Rice Penne Rigate
2 tbsp olive oil, divided
1 cup cherry or grape tomatoes, halved
⅓ cup sliced green onions
3 cups small cauliflower florets
2 cloves garlic, peeled
½ tsp salt
¼ tsp pepper
2 tbsp Dijon mustard
½ cup Sensations by Compliments Italian-Style Shredded Cheese Blend
1 pkg Compliments Gluten-Free Brown Rice Penne Rigate
Directions
1In skillet, heat 1 tbsp of the olive oil over medium heat. Add tomatoes and sauté for about 5 min, add green onions and sauté for 2 min. Set aside.
2Cook cauliflower and garlic in salted boiling water for 8 to 10 min or until fork tender. Drain, reserving 1/2 cup (125 mL) cooking liquid.
3Add cauliflower, garlic, reserved liquid, remaining olive oil, salt and pepper to a food processor. Pulse until smooth. Add Dijon mustard and pulse to combine.
4Cook pasta 2 min less than package directions; drain, reserving 1-cup (250 mL) pasta water. Return pasta to saucepan set over medium low heat. Stir in sauce. Cook, stirring, for 2 to 3 min or until mixture starts to simmer adding about 1/4 cup (60 mL) pasta water. Stir in shredded cheese until melted. Stir in all but ¼ cup (60 mL) of the reserved tomatoes and onions. Garnish with remaining tomato mixture to serve.
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Personal Note
Personal Note
