One-Pot Cauliflower Mac and Cheese
  • 1Tbsp unsalted butter or olive oil
  • 3/4cup whole grain or gluten-free panko breadcrumbs
  • 1/4tsp dried thyme
  • 1cup frozen peaswarmed
  • 1/4tsp ground black pepper
Cauliflower mac and cheese
  • 3cups water
  • 2 1/2cups whole grain or gluten-free orecchiette or elbow macaroni
  • 3/4lb frozen cauliflower florets
  • 1 Tbsp unsalted butter or vegan butter
  • 1tsp dried onion flakes
  • 1/4tsp grated nutmeg
  • 2cups grated old cheddar cheese or meltable vegan cheddar cheese
  • saltas needed
  1. For breadcrumbs, in your multi-cooker, press sauté on the normal setting. Add butter or olive oil, waiting until butter is melted or olive oil is shimmering before adding breadcrumbs and thyme. Stir until breadcrumbs have toasted, 2 to 4 minutes. Transfer to bowl until ready to serve. Wipe out or wash pot to remove any crumbs.
  2. For mac and cheese, in your multi-cooker, add water, pasta, cauliflower, butter, onion flakes, and nutmeg. Close lid and ensure it is sealed (not venting). Select pressure cooker function on high and cook for 9 minutes. Quick release using the venting lever (best to do this under a running kitchen exhaust fan). Once pressure has released, open lid and vigorously stir and mash with wooden spoon to break up cauliflower, creating a creamy sauce. Stir in cheddar cheese until melted, close lid, and rest for 5 minutes. Stir again before serving topped with breadcrumbs, warmed peas, and black pepper.
  3. !Stovetop mac and cheese
  4. Make the breadcrumbs using the same directions but in a large pot over medium heat, then wipe out or wash pot. Add water, pasta, cauliflower, butter, onion flakes, nutmeg, and salt to large pot. Bring everything to a boil, reduce to medium, and cook for 10 to 15 minutes, stirring often, until noodles are cooked. Add additional water if it looks dry before noodles are tender. Mash cauliflower to form sauce, and stir in cheese until melted. Taste and season with salt, if needed. Cover and rest for 5 minutes before serving. Stir pasta and serve topped with breadcrumbs, peas, and black pepper.
Recipe Notes

Per serving: 581 calories; 29 g protein; 26 g total fat (16 g sat. fat); 61 g total carbohydrates (2 g sugars, 10 g fiber); 436 mg sodium