Creamy Stovetop Cauliflower Mac n Cheese

Creamy Stovetop Cauliflower Mac n Cheese

Creamy Stove Top Cauliflower Mac n ChesseEven though my kids are pretty good eaters, sometimes it’s challenging to get certain foods into them. Foods that are high in fiber are particularly difficult. But what I’ve found is that if I sneak high fiber foods into dishes they enjoy, it’s easier to get them to eat it.

So when Dreamfields Pasta asked me to develop a high fiber and easy to make meal using their product, I was happy to do so. I had already been tossing around in my mind ways to add cauliflower to our diet because that is a very high fiber veggie. But guess what? My kids don’t like it. Time to hide it in something.

Creamy Stove Top Cauliflower Mac n CheeseFew kids don’t like mac n cheese. Heck, I love it myself. But the problem with mac n cheese is that it’s so high in fat. This version I’m sharing with you today is quite a bit lighter than traditional mac n cheese. The creaminess comes from the mashed cauliflower which not only makes the dish velvety, but it also adds a generous helping of fiber.

And you can’t even see the cauliflower in the dish. My kids scarfed it down and even asked for seconds. I win.

This trick would work well with just about any dish that requires a heavy white cream sauce. A simple way to add creaminess without a bazillion calories from cream and butter.

Also, if you are looking to introduce healthier carbs to your dinner plate, give Dreamfields Pasta a try. With 5 grams of fiber and 7 grams of protein per serving, it’s an easy way to add nutrition to your diet and it tastes great!

For more recipe inspiration, be sure to check out the Dreamfields Pinterest and Facebook pages.

How About A Giveaway?

How would you like to win a case of Dreamfields Pasta? All you have to do is comment on this post with your first name, last initial, the state you are from and your favorite pasta dish. Entries must be received by Friday, February 28th 11:59pm ET. Good luck!

4.4 from 12 reviews

Creamy Stove Top Cauliflower Mac n Cheese
 
Author:
Recipe type: Entree
Cuisine: American
Serves: 6
Prep time:
Cook time:
Total time:

 
A lighter version of mac n cheese. Velvety and comforting with a fraction of the calories thanks to the addition of mashed cauliflower.
Ingredients
  • 4 cups cauliflower, chopped into bite sized chunks
  • 1 lb Dreamfields Pasta (you can use any shape)
  • 2 Tbsp butter
  • 1½ Tbsp flour
  • 1¼ cup milk (I used 1%)
  • 3 cups sharp cheddar cheese, shredded (low-fat is fine)
  • 1 egg, lightly beaten
  • 2 tsp ground mustard
  • salt and pepper to taste
Instructions
  1. Bring a pot of water to boil. Add cauliflower and cook until fork tender. Drain and mash. Season with salt and pepper to taste. Set aside.
  2. Cook pasta just to al dente. Drain and set aside.
  3. In a heavy pot, melt butter over medium heat. Whisk flour into butter. Cook for three to four minutes or until the mixture turns golden.
  4. Slowly add milk while vigorously whisking. Add cheese, egg, ground mustard, mashed cauliflower and cooked pasta. Cook for four to five minutes over medium heat.
  5. Add salt and pepper to taste. Serve with toasted breadcrumbs or top with a little extra cheese.

 

Roasted Pineapple Rum Chicken

Roasted Pineapple Rum Chicken

Roasted Pineapple Rum ChickenFor my final creation for the Captain’s Table Challenge with Captain Morgan, I decided to play with their new to the market Captain Morgan White Rum. A superior rum with a smooth and fruity finish which is not only perfect for your favorite cocktail but also wonderfully suited for poultry.

Not that I’m advocating serving libations to chickens. On the contrary. That would be rather bird brained. Bad joke. Sorry, I just couldn’t resist. I’m addicted to very bad puns, apparently.

What I am  suggesting is that you cook your chickens in the rum because the slightly sweet rum does wonderful things to chicken as it roasts. Especially if you mix in fresh chunks of pineapple, diced onion and a bit of butter.

Roasted Pineapple Rum Chicken

Roasted Pineapple Rum ChickenAfter roasting in the oven for a good long while, everything melds together and creates crispy skinned chicken which is bathed in a luscious tropical sauce that will have you hearing steel drums in a jiffy.

Roasted Pineapple Rum ChickenServed over rice or alongside fried plantains, it’s the perfect entree for any day of the week and lends itself perfectly for chicken salad the next day. Mix in a little diced mango and you’ll have one of the best chicken salads you’ve ever made. Truth.

I’d like to thank Captain Morgan for including me in the Captain’s Table Challenge. It was so much fun experimenting with their products and it felt really good helping them raise awareness and funds for Why Hunger. For more information on Captain Morgan products, be sure to visit their website and Facebook page.

5.0 from 1 reviews

Roasted Pineapple Rum Chicken
 
Author:
Recipe type: entree
Serves: 4
Prep time:
Cook time:
Total time:

 
Tender chicken breasts roasted in a pineapple rum sauce. An easy to throw together weeknight supper.
Ingredients
  • 2 lbs assorted chicken pieces like breasts, thighs and legs
  • 4 Tbsp butter
  • 2 Tbsp brown sugar
  • ½ cup onion, diced
  • ⅓ cup Captain Morgan White Rum
  • 2 jalapeño peppers, seeded and finely chopped
  • 3 cups fresh pineapple, diced (canned is fine if you drain well)
  • ¾ cup orange juice
  • 1 Tbsp soy sauce
  • 2 tsp corn starch
  • salt and pepper to taste
Instructions
  1. Preheat oven to 325º. Place chicken parts in a 9×13 baker. Season with salt and pepper to taste.
  2. In a medium sized pot over medium high heat, melt the butter. Add brown sugar and onion. Cook for four minutes.
  3. Add the rum, peppers, pineapple, orange juice and soy sauce. Lower the heat to medium and allow to simmer for five minutes.
  4. Scoop out two Tbsp of the liquid and place in a small bowl. Whisk in the cornstarch until completely incorporated. Pour this mixture back into the pot and cook for another three minutes.
  5. Pour contents in pot over chicken breasts. Place in a 325º oven for 45 minutes or until a thermometer inserted into the thickest part of the breast reads 160º.
  6. Serve over rice or with plantains. Garnish with cilantro if desired.

 

Honey Mandarin Orange Butter Cake

Honey Mandarin Orange Butter Cake

oranges

The winter has a way of sapping all of the color from my being. Sure, in the beginning of the season it's sort of fun when the first snow falls and all of the holiday lights are twinkling, but after two months of snow and freezing temps it starts to take a toll on my sanity. By February I'm hating myself for making the decision to move back from Tampa to Boston which I did five years ago. I remember missing my friends in Boston desperately and aching for the fall leaf color change that has … [Continue reading...]

Buffalo Chicken Pull Apart Bread

Buffalo Chicken Pull Apart Bread

Buffalo Chicken Pull Bread

So this weekend is the Super Bowl. Not that this is a huge deal for us because the Patriots blew it this year and won't be in the big game, but it's still a really good excuse to have a party and cook up some foods that we wouldn't normally eat. Sure, we'll put out veggies, hummus and other lighter fare but let's be honest, the hearty appetizers are the first to be scarfed down. People like the melty stuff like hot dips, calzones, baked brie and anything else that has cheese in it. At … [Continue reading...]

Creamy Pesto Chicken Spirals

Creamy Pesto Chicken Spirals

Creamy Chicken Pesto Spirals

One of my greatest cooking challenges is the simple weeknight dinner. I know that sounds silly. Because how hard could that really be? Don't we all have our go to meals that we fall back on Monday through Thursday? Spaghetti and meatballs. Roast chicken and potatoes. Macaroni and cheese. And I could go on and on with meals that most likely grace all of our tables. But here's the thing, I get bored easily. I can't eat the same meals week after week. Unfortunately I've created four mini-mes … [Continue reading...]

Molasses and Cornmeal Griddle Cakes

Molasses and Cornmeal Griddle Cakes

Molasses and Cornmeal Griddle Cakes

It's been quite awhile since I've shared a recipe. And I really don't have a good excuse for not posting sooner. Of course I'm eating. I've got a family of six to feed. They don't allow for cooking breaks. But most of my cooking has been uninspired as of late. Part of it is that I've been a bit down lately. And when I'm down, I can't create. It's like all of my energies are tied up in whatever it is that I'm obsessing over at that moment. So bound up that I have no ability to free my mind for … [Continue reading...]

Hot Shrimp Po Boy Dip

Hot Shrimp Po Boy Dip

Hot Shrimp Po Boy Dip

Happy New Year! Ok, so I'm four days late, but better late than never, right? And I suppose this first post of the new year should be something healthy. Lots of other food bloggers are sharing their healthy new year's resolutions and recipes to eat right. Green smoothies, bountiful salads, kale, kale and even more kale. Everyone's resolving to eat better in the coming year. But here's the thing, I don't believe in new year's resolutions. Is that bad? Am I the only one who doesn't believe in … [Continue reading...]

See You Next Year!

In an effort to enjoy the holidays with my family, I will be taking a brief blogging hiatus during the busiest most trafficked time of year for food blogs. Sigh. Doing the right thing isn't always easy, is it? Even though this blog is only one year old, I've actually been blogging for many years on my other blog Melanie In The Middle. And in all of my years of blogging I've never taken a break. So this year one of my gifts to my children is no tap tap tapping on the computer. But worry … [Continue reading...]

Caribbean Short Ribs and a Fireball Cocktail

Caribbean Short Ribs and a Fireball Cocktail

Carribean Short Ribs

For my second Captain's Table Challenge which features recipes using Captain Morgan Rum, I decided to go a little tropical. It's only mid-Decmeber and I've already had enough of the cold weather. I'm dreaming about palm trees and sunshine over here. So this next recipe has a bit of an island flair. Caribbean Short Ribs... I love that this recipe has the flavors of the tropics but still has the heft of comfort food. I might be jonesing for flip flop weather but my tummy still knows that I live … [Continue reading...]

Citrus Sugar Gems

Citrus Sugar Gems

Citrus Sugar Gems

When I heard that there was going to be a blogger cookie swap that benefited Cookies for Kid's Cancer, I was all in. This time of year I'm already baking a ton of cookies and other baked goods for family and friends anyway. What's another few dozen cookies that not only will bring a bit of sweetness to another blogger's family, but also raise money for a cause that is so very worthy? And I'm really glad that I agreed to participate because it was so much fun to find cookies in my mailbox. … [Continue reading...]