Cheesy Chipotle-Cauliflower Mac
Ingredients
- 3 cups cauliflower florets
- 8 ounces whole-wheat fusilli or rotini pasta
- 1 cup nonfat milk
- 1 chipotle pepper in adobo, minced, plus 1 tablespoon adobo sauce
- 1 tablespoon olive oil
- ¼ cup finely chopped yellow onion
- 2 cloves garlic, minced
- 4 cups chopped fresh spinach
- ¼ teaspoon salt
- 1 tablespoon whole-grain Dijon mustard
- 4 ounces reduced-fat Cheddar cheese, shredded (about 1 cup)
- 2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)
- 1 teaspoon Ground pepper
- 1 pinch Paprika
Directions
- 1
Place a steamer basket in a large saucepan, add water to just below the basket and bring to a boil. Add cauliflower to the basket; cover, reduce heat to medium and steam until very tender, 8 to 10 minutes.
- 2
Meanwhile, bring a large pot of water to a boil. Cook pasta for 2 minutes less than the package directions. Drain the pasta and transfer to a large bowl.
- 3
Transfer the cauliflower to a food processor or blender. Add milk, chipotle and adobo sauce; puree until smooth.
- 4
Dry the large saucepan. Add oil and heat over medium heat. Add onion and cook until softened and transparent, 2 to 3 minutes. Add garlic and cook until fragrant, 1 minute. Add spinach and cook until lightly wilted, 2 minutes. Reduce heat to medium-low, carefully add the cauliflower mixture and stir to combine. Stir in salt and mustard. Gradually whisk in Cheddar and mozzarella just until smooth, about 1 minute. Remove from heat.
- 5
Pour the sauce over the pasta and gently stir to combine. Garnish with pepper and paprika, if desired.