7 Beloved, let us love one another, for love is from God, and whoever loves has been born of God and knows God. 8 Anyone who does not love does not know God because God is love.
1 John 4: 7-8
My almost four year old does not like vegetables, big surprise there! A kid that doesn’t like veggies. I have had to become sneaky hiding them in smoothies, sauces, muffins, etc. But he has become wise to my ways.
A couple of weeks ago I made a batch of perfect, delicious pumpkin doughnut muffins. Think dense, soft, chewy mini muffins rolled in cinnamon and sugar… these were perfect people, a game changer. They also happened to be Gluten Free because lately that is how we role at our house, it was undetectable.
After removing them from the oven, I excitedly went and tore my son away from playing with his Legos to come try the breakfast that his (awesome) mom made for him. He climbed up to the table and after accessing the muffin for a moment took a bite. I stood there with concealed anticipation, waiting to see joy sweep across his face. Instead my sweet little boy took one teensy, tiny bite and immediately made a disgusted scrunched face and said “yuck”! He then quickly got down from the table and went back to his room to resume his Lego construction. Leaving me dumbfounded.
After mopping up my broken heart with a couple muffins (it’s OK they are mini’s), I went and asked him why he didn’t like them. He informed me there were vegetables hidden in them and he does not like vegetables. Sigh… what’s a mom to do? My kid is getting paranoid that I’m hiding vegetables in all of his food (let’s be real here, a 1/4 cup of pumpkin in a recipe does not count as a vegetable).
But it’s all good. Because this mom has still got it. 🙂 This Mac and Cheese with Cauliflower sauce I made for that same little four year old, he ate. it. up! Woot, woot! It’s the small things in life people. Every win counts.
But seriously this is a fun easy recipe for a popular American comfort food. It camouflages veggies for the kids, and keeps the calorie content down for adults, without losing any flavor or creaminess. Win-win!
Mac n Cheese with Cauliflower sauce
Preheat oven 350 degrees F Total Cooking time 30 minutes
- 1/2 head cauliflower, cut into florets
- 4 cloves of garlic
- 1 tablespoon butter
- 3-4 cups of chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup grated parmesan cheese
Steam the cauliflower and garlic cloves for 10 minutes, until easily pierced with a fork.
Drain the cauliflower and garlic.
Place into blender with rest of above ingredients. Blend until smooth.
Mac and Cheese
- 1/2 pound of penne pasta
- 1 cup of white cheddar cheese
- cauliflower sauce (recipe above)
- 1 cup cooked chicken
- grated parmesan cheese
- salt and pepper
Cook pasta according to package. Cook al dente. Drain in colander. Rinse with cool water to stop pasta from cooking further. Set aside.
Cut of 1 cup of cooked chicken into bite size chunks. In this recipe I used three chicken tenders, baked with salt and pepper. But if this is a weeknight meal, this would be great using a rotisserie chicken.
In a large bowl mix pasta, cauliflower sauce (I did not use quite all I made – add to personal preference to how creamy you like your mac n cheese.), shredded cheese, chicken. Add additional salt and pepper if needed. And top with additional parmesan cheese.
Place into a 9 x 9 baking dish sprayed with cooking spray. Cook for 20 minutes until the top is golden brown and sauce is bubbling around the edges. Serve and enjoy!
Note: This feeds four hungry adults and six not so hungry adults or some kiddo appetites. This recipe can easily be doubled if need be.