I’m a glorified carbohydrate addict. If I had to pick just one dish to eat for the rest of my life, well, it’d be a pasta sandwich topped with mashed potatoes.
As much as I adore carbs, I don’t adore the spot they’ve taken up on my hips. Or in my thighs. And most certainly NOT in my stomach. In a perfect world, I’d eat all the carbs I could possibly muster and they would either have no calories or all of the excess sugar/fat would go right into my boobs.
But we don’t live in a perfect world and my favorite pasta mashed potato cinnamon roll sandwiches are going right to places I can’t have them going. This means, much to my own dismay, I’m forced to replace my favorite carbs with vegetables. This isn’t too terrible given my affinity for vegetables, but it’s harder than I thought.
As hard as it is, I will say one thing – it’s giving me the chance to really play with flavors and find ways to make my favorite dishes taste amazing despite the lack of their main ingredient. Which is how this delicious cauliflower mac n’ cheese came to exist. In place of pasta, I opted for little heads of my favorite vegetable.
Not only does this amazing concoction taste like my favorite cheesy comfort food, it makes it completely gluten-free, extremely low-carb and even richer in fiber.
If this is what low-carb diets look like in real life, well shoot, I should have signed up months (re: years) ago.
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves about 8. Adapted from Vegetarian Times.
Prep time: 10 – 14 minutes
Cook time: 30 minutes
Total time: About 44 minutes
*OPTIONAL. Omit if you’d prefer gluten-free.
Calories: 361
Fat: 14.2 grams
Carbohydrates: 23.25 grams
Fiber: 8 grams
Protein: 25.2 grams
Weight Watchers Points: 8
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