This recipe is a good start to persuade picky eaters to eat vegetables. As children become healthier in their palates, consider upping the quantity of cauliflower and reducing the quantity of milk and cream cheese in the sauce. We prefer brown rice macaroni to whole wheat macaroni as when cooked, it looks and tastes closer to regular pasta.
Oil, for greasing 226 grams
1 cup brown rice macaroni/ wholewheat macaroni
Salt and Pepper, to taste
100 grams Cauliflower, chopped into florets
215 grams / 1 cup Milk
20 grams / 1.5 tablespoons Butter (preferably grass fed)
16 grams / 2 tablespoons Wholewheat Flour/ Chapati Flour
60 grams / 2 tablespoons Cream Cheese
Yield: 2 adults / 4-5 toddler portions
Boil the macaroni in salted water as per the package instructions. Drain well and run cold water on it to wash out the excess starch.
Meanwhile, cut the cauliflower into florets. Steam until cooked through and soft.
Add a splash of water and puree until a smooth puree is formed. Mix this puree with the milk.
Melt the butter in a pan on medium low heat. Add the flour and cook until golden. Whisk in the cauliflower-milk mixture and cook until thickened.
Add the cream cheese. Remove from heat.
Mix this sauce with the drained pasta and salt and pepper to taste. Sprinkle with a little paprika or dried herbs, if desired.