1 med. Head cauliflower, core
discarded, florets cut into 2-in. pieces
4 med. Carrots, peeled and
thinly sliced
1 c. vegetable broth
¼ cup (4 oz) cream cheese
1 tsp Dijon mustard
Pinch cayenne
4 oz block Gruyere cheese,
shredded (about 2 cups)
½ tsp salt
16 oz gluten-free elbow
macaroni
3 cups broccoli florets
2 med plum tomatoes
¾ cup Parmesan cheese
1) Heat 8-quart sauce pot of salted water to boiling.
2) Add cauliflower and carrots to boiling water. Cook 15
minutes or until very tender.
3) Meanwhile, in food processor, combine broth, cream
cheese, mustard, cayenne, 1 ½ cups Gruyere, and salt.
4) Remove cauliflower and carrots from pot when done and
place in food processor. Puree until very smooth.
5) Add pasta to the same sauce pot of boiling water. Cook half
the time the label directs. Add broccoli during the last minute of cooking.
6) Drain. Return to pot. Stir in cauliflower sauce and half
of the tomatoes. Spread in shallow baking dish (like a lasagna pan).
7) Top with remaining cheeses and tomatoes. Bake 35
minutes or until golden brown on top and heated through.
