Food Recipes Macaroni and Cheese With Cauliflower 3.6 (454) 26 Reviews By Sara Quessenberry Sara Quessenberry Sara Quessenberry is a recipe developer, food stylist, and cookbook author with nearly two decades of experience in the culinary arts. She was a food stylist and recipe developer at Real Simple for five years. She's currently the food director at doitDelicious.com. Highlights: * Food director at doitDelicious.com * Collaborates with Jessica Seinfeld on recipes for her cookbooks and website * Wrote an award-winning cookbook, The Good Neighbor Cookbook Real Simple's Editorial Guidelines and Kate Merker Kate Merker Kate Merker is the chief food director at Hearst Magazines. She has over two decades of experience producing food content for print and digital publications, including Real Simple. Highlights: * At Real Simple, Kate worked her way up from editorial assistant to senior food editor * Served as food and nutrition director at Woman's Day for seven years * Joined Hearst Magazines as chief food director (2017) Real Simple's Editorial Guidelines Updated on August 26, 2016 Print Share Share Tweet Pin Email Photo: Maria Robledo Hands On Time: 15 mins Total Time: 40 mins Yield: 6 serves Jump to Nutrition Facts Ingredients 12 ounces multigrain elbow macaroni 1 head cauliflower, roughly chopped 4 slices multigrain bread, torn ½ cup fresh flat-leaf parsley, chopped 3 tablespoons olive oil kosher salt and black pepper 1 onion, finely chopped 1 ½ cups grated extra-sharp Cheddar (6 ounces) 1 ½ cups reduced-fat sour cream ½ cup 1 percent milk 1 tablespoon Dijon mustard Directions Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain. Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper; pulse to combine. Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, ¾ teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until soft, 3 to 5 minutes. Mix in the pasta and cauliflower and the cheese, sour cream, milk, and mustard. Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes. Print Nutrition Facts (per serving) 537 Calories 23g Fat 63g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 537 % Daily Value * Total Fat 23g 29% Saturated Fat 9g 45% Cholesterol 51mg 17% Sodium 692mg 30% Total Carbohydrate 63g 23% Total Sugars 8g Protein 24g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.