These days, we’re seeing cauliflower everywhere as a low-carb staple. It’s used as a replacement for potatoes, for rice… even for pizza crust. That may all be well and good, but that’s not what this mac and cheese are about.
It’s not “mac” and cheese or mac and “cheese”, it’s still the unapologetically cheesy, carby goodness that you know and loves like mac and cheese. There’s still pasta in there… it just has a little extra flavor bump from some cauliflower. (And, okay, maybe a few extra nutrients too.)
[penci_recipe]