I am not living in a dream world. Ok, maybe most of the time -- but thankfully, this is REAL. That title was not click-bait . . . I meant it.
I made this delicious cauliflower dish and it tastes like macaroni and cheese. I'm obsessed and eat it for like, breakfast, lunch and dinner now.
"Skinny" for me means healthy. I changed the meaning and added some real depth. I'm not a low calorie eater really. I eat light when I eat "heavier" more savory meals because I like to feel light. I eat meals packed with nutrition to make every bite count. I don't eat for the sake of eating. I eat because I enjoy it and I need to have major energy to live the life I live. I need focus and stability and I make sure my food gives me that. You can bet if I eat a cheeseburger (I mean the real deal, greasy, cheesy, and a BUN) I will need a nap asap. My body responds to that and so does yours. If you're not a healthy eater, per se, this feeling doesn't really get triggered in that way. And that's ok, because you're more conditioned. BUT think of the energy you could tap into if you pack your foods with nutrients!!
My goal for every recipe I share here is to do just that. Make it as nutritious as possible so that what you're eating is working for you. NOT against you. And I obviously try to make it as healthy as possible.
On our continent we eat between 15.5 and 19.8 pounds of pasta per person, per year (according to the National Pasta Association). That's a lot. And there is nothing wrong with that. Pasta is HOME. Pasta is delicious. There is a time and place for pasta and you should enjoy every last little bite. I LOVE PASTA. And I am not ashamed of that. I eat my fair share of pasta so I'm not here (and never will be here) to tell you NO PASTA. Because that is SILLY.
But, pasta enjoys my body just as much as I enjoy it. I like to be pretty lean so in order to do that. . . me and pasta, well, we can't see each other every night. I like to stick to a whole grain version once a week for dinner (through the weeknights) for me and my husband. And, on the weekends, I probably have a real pasta dish at some point. That means, the rest of the time, I need a substitute for my favorite food (group?).
Insert cauliflower and its life changing texture. Keep reading for this delicious veggie edition/spin of the traditional mac-n-cheese we all love.
You will need. . .
- 2 medium heads cauliflower, chopped into 1" pieces (about 10 cups) or TJ’s has already “riced” cauliflower (get a grater here)
- 1/2 c. sour cream
- 2 c. mozzarella (full-fat)
- 1/2 c. pecorino or parmesan
- ½ tsp. turmeric
- ¼ tsp. garlic powder
- ¼ tsp. pepper
- 1 c. half & half
- himalayan salt to taste
- 3 tsp’s of grass-fed ghee or butter
- Optional: A handful of cheddar cheese, handful of sautéed spinach or breadcrumbs
What to do. . .
- Steam the cauliflower at least 15 minutes until soft
- Drain cauliflower and “squeeze” excess water out by using a cloth or paper towel (just push the cauliflower in)
- Mix the cauliflower, cheeses, sour cream, and spices in a large bowl.
- Move mixture to large pot and cook on medium heat for 2–25 minutes. Stirring occasionally. Taste throughout and add spices and cheese or half & half if needed.
Notes: I prefer organic brands (of dairy especially) because they leave out to weird hormones and antibiotics.
I also LOVE to add other veggies to this dish.
ALWAYS use full-fat dairy because if it's not full-fat, they've replaced the fat with SUGAR.
I'd love to hear about your experience with this dish! Please try it out and leave a comment below and/or tag @kaleorwhale & #kaleorwhale on Instagram!
xoxo
