Hello there! Hope you all had a good post-Easter week. After filling up on all of those Easter dinners, I figured this was a good time to tone things back to some lighter, simple eating with this week’s amazing recipe for mac-and-cheese – the cauliflower way.
But before I get to that, some of you may have noticed that there’s a new page on the home bar: “What’s a Dilettante, Anyway?”. I first explained this lovely word in my very first post, but obviously not all of you have read that post so I thought it was appropriate to create a permanent place to explain the name of my blog. I did my research for this one, so feel free to check it out if you’re curious!
Now onto the recipe. Perhaps I should first tell you that I love love love Pinterest, and there was this mac-and-cheese cauliflower recipe floating around that everybody seemed to be pinning, so I had to test it out. To keep this story short let’s just say that I wasn’t overly impressed, so of course I set out to give it a little oomph, and I tested out different variations and this is the resulting recipe! It’s healthy, delicious, and oh-so-cheesy, and I am being completely honest when I say I am never going back to the traditional mac-and-cheese. Yes, it’s that awesome (hence the “better and badder”). =)
Note: These ingredients will serve 2 people nicely.
First, preheat your oven to 350 degrees Fahrenheit and put a pot of water on the stove and bring to a boil.
And that’s it! My mom and I devoured these in no time, and if you add a tall glass of water and a fresh green salad you have a complete and delicious meal. I’d say it’s my new favourite lunch, and would also be perfect as a light dinner option.
I hope you liked this recipe, and I hope you enjoy your better and badder cauliflower “mac-and-cheese” as much as I did. Please feel free to leave any comments or feedback, and have a great week!