Skinny Cauliflower Mac & Cheese

My first successful baked mac and cheese. I am so glad its this healthy version! 

Serves: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

2 tablespoons olive oil, divided
1/3 cup Panko
2 tablespoons chopped fresh parsley leaves
1 cup elbows pasta
2 cups cauliflower florets
3 cloves garlic, minced
1 onion, diced
1/2 cup reduced-fat sour cream
1/4 cup 2% milk, or more, to taste
1 cup shredded gruyere cheese
1/2 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste

Directions:
- Preheat oven to 375F.
- Lightly oil or with nonstick spray 9inch baking dish
- In large pot, cook elbow pasta per directions. The last three minutes of cooking the elbow pasta toss in the cauliflower florets. Drain and set aside.
- In a pan over medium high heat, add 1 tablespoon of olive oil. Add in the panko and toast for about 3 minutes until brown/golden. Stir in the parsley. Set aside.
- In the same pan with another 1 tablespoon of olive oil, add the garlic and onion. Cook until the onion is translucent, about 3-4 minutes. Add the pasta and cauliflower.
- Add the sour cream and milk. Stir in the cheeses handful at a time, until smooth. Add salt and pepper to taste.
- Pour pasta and cauliflower mixture into baking pan.
- Sprinkle toasted panko over the surface and bake until bubbly, about 12-15 minutes.
- Enjoy!

Tips: I used shakers Parsley. I also used a bit of non-fat milk and it still tasted great. You can probably get away with just the reduced-fat sour cream.

Recipe Source