Gluten-Free Mac & Cheese with Cauliflower Sauce

Prep time: 5min
Total time: 25min
Serves: 4   Yield: 6 cups
2 tbsp
olive oil, divided
30 mL
1 cup
cherry or grape tomatoes, halved
250 mL
1/3 cup
sliced green onions
75 mL
3 cup
small cauliflower florets
750 mL
2
cloves garlic, peeled
1 tbsp
olive oil, divided
15 mL
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL
2 tbsp
Dijon mustard
30 mL
1/2 cup
Sensations by Compliments Italian-Style Shredded Cheese Blend
125 mL
1 pkg
Compliments Gluten-Free Brown Rice Penne Rigate
340 g
calories
480
fat
17 g
saturated fat
4.5 g
carbs
73 g
sugar
3 g
protein
12 g
cholestrol
10 mg
fibre
4 g
sodium
410 mg

Directions

  1. In skillet, heat 1 tbsp of the olive oil over medium heat. Add tomatoes and sauté for about 5 min, add green onions and sauté for 2 min. Set aside.

  2. Cook cauliflower and garlic in salted boiling water for 8 to 10 min or until fork tender. Drain, reserving 1/2 cup cooking liquid

  3. Add cauliflower, garlic, reserved liquid, remaining olive oil, salt and pepper to a food processor. Pulse until smooth. Add Dijon mustard and pulse to combine.

  4. Cook pasta 2 min less than package directions; drain, reserving 1-cup (250 mL) pasta water. Return pasta to saucepan set over medium low heat. Stir in sauce. Cook, stirring, for 2 to 3 min or until mixture starts to simmer adding about 1/4 cup (60 mL) pasta water. Stir in shredded cheese until melted. Stir in all but ¼ cup of the reserved tomatoes and onions. Garnish with remaining tomato mixture to serve.