Stove Top Cauliflower Mac and Cheese
Author: 
Yields: 6 servings
 
Ingredients
  • 1 head cauliflower, cut into florets
  • 1 tablespoon Pompeian Smooth Extra Virgin Olive Oil
  • 1 cup chopped yellow onion
  • 3 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • 6 ounces elbow macaroni (or any short pasta)
  • 2 cups (8 ounces) shredded extra sharp cheddar cheese, divided
  • 1 (12-ounce) can fat free evaporated milk
  • 1 egg, lightly beaten
Instructions
  1. STEAM CAULIFLOWER: place cauliflower florets in a microwavable bowl with 1 tablespoon water. Cook on high in microwave for 3 to 4 minutes, or until tender. (Note: cook time may vary depending on your microwave)
  2. Heat Pompeian Smooth Extra Virgin Olive Oil in a large nonstick skillet over medium-high. Add onions and cook until softened (5 to 7 minutes). Reduce heat to medium, add garlic during last minute and cook until fragrant. Stir in cauliflower and balsamic vinegar, reduce heat to low.
  3. Meanwhile, in a large sauce pan, cook pasta according to package directions, drain and put back in the sauce pan over medium-low heat. Add cheese and milk, stirring frequently, until smooth and then quickly stir in egg. Last, add cauliflower mixture, stirring to combine and serve!
Recipe by My Site at https://www.alidaskitchen.com/2017/03/30/stove-top-cauliflower-mac-and-cheese-recipe/