Healthy Mac n’ Cheese without the Mac!

SO this is a terrible picture but oh my is it so delicious when you want to be bad, but good!.  Waste not want not!  It’s funny that I always seemed to have broccoli stalk in the fridge when I would have a head of cauliflower so I decided to make a recipe out of the two!  Now I’m not going to say there isn’t any fat in this recipe because there is but a little (lot) fat with a TON of protein and fiber never hurt anyone!  LOL  My family LOVES this and I don’t feel so bad eating  all the veggies and quinoa!  This recipe can be cut in half but if you’re like my family, it actually all gets devoured over a couple days.  It was originally for a Thanksgiving dinner with a lot of people but it was so popular that it has become the staple replacement for when everyone wants Mac and Cheese.  No pasta in this recipe but you’ll never know how amazingly healthy the broccoli stalk, cauliflower and quinoa mixture is based on the taste.  I think I may even throw in a little sweet onion next time too.  You can never crowd your food with too much fiber.  So go ahead and enjoy some Mac and Cheese…Without the Macaroni!

Ingredients:

Kosher salt, as needed, plus 1/2 teaspoon
1 large head cauliflower, cut into small florets

1 cup quinoa

2 stalks broccoli shreaded

Vegetable oil spray

2 cups heavy cream
4 ounces cream cheese, cut into small pieces
3 teaspoons dijon mustard
2 cups shredded sharp cheddar, plus 1 to 1/2 cup for topping the casserole
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
Equipment:  8 x 8 inch baking dish

Directions:

Preheat oven to 375 degrees.  Bring a large pot of water to a boil.  Season the water with salt.
Spray the baking dish with vegetable oil spray.
Cook the cauliflower, shredded broccoli in the boiling water until crisp-tender, about 5 minutes.  Drain well and pat between several layers of paper towels to dry.  Transfer the cauliflower and broccoli to the baking dish and set aside.  At the same time cook the quinoa in water according to package instructions
Bring the cream to a simmer in a small saucepan and whisk in the cream cheese and mustard until smooth.  Stir in 2 cups of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes.  Remove from heat, pour over the cauliflower/broccoli/quinoa mixture, and stir to combine.  Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes.  Serve early because you might need a nap after you eat half the pan!