Cauliflower Mac + Cheese (AIP, Paleo, GF, DF)

Everything about Mac + Cheese in the post title is a lie.  

First, the 'mac' has been substituted with healthier, more AIP friendly cauliflower florets.  Yum. Second, the 'cheese', is a dairy free sauce that tastes like cheese but is made with sweet potatoes. The sauce is based on this genius recipe from meatified.com 

As soon as I made it I started making a mental list of what I could put this one.  I suggest making a double batch and freezing half for another time.  (Hello, plantain chip nachos or tex mex queso dip with a nightshade free salsa and ground meat, or hello again, fondue night... I could keep going but I'm pretty sure I don't have to.)

Serves 2.

AIP Cauliflower Almost Mac + Cheese

1 head cauliflower, cut into bite size florets

1 clove garlic, minced

1/2 yellow onion, minced

1 teaspoon olive oil

for the sauce

1 cup cooked sweet potato (about 1 potato)

1/2 cup coconut milk

1/2 cup bone broth

1/4 cup nutritional yeast flakes

1 teaspoon kosher salt

Heat oven to 400 degrees.  

Bring a pot of water to a boil.  Add cauliflower and blanche 5 minutes.  Drain and set aside.

Saute garlic and onion in olive oil over medium heat until onion is soft, about 8 minutes. 

In a blender, puree sweet potato, coconut milk, broth, nutritional yeast and salt until smooth.  

Toss cooked cauliflower, garlic onion mixture and sauce together.  Pour into pan (loaf or 8x8 are good).  Bake until hot, 20 minutes.

 

 

Vegetable Lasagna and Tomato Sauce

Lasagna needs a homemade sauce. This is a very easy tomato sauce that takes no time to make. While it simmers you can get started on cooking the pasta and prepping the veggies. These recipes make enough for a 9"x13" Lasagna. I like to double the sauce recipe and freeze it in muffin pan molds, its always nice to have some on hand.

Quick Tomato Sauce Olive oil 4 garlic cloves, finely diced 1 shallot, finely diced Red pepper flakes Dried oregano 1 large can of whole peeled tomatoes Fresh Basil Fresh Parsley Salt and Pepper

Add a bit of olive oil to a pot over medium heat. Sauté garlic and shallot for about 2 minutes. Crush tomatoes in your hand or puree in blender and add to pot. Add all other ingredients and simmer for 30-40 minutes.

Vegetable Lasagna About 9 cooked normal lasagna sheets Tomato Sauce 1 cup ricotta cheese 1 egg yolk 1/2 cup parmesan cheese, grated Mozzarella cheese, grated Splash olive oil 1 brocoli floret, chopped 1 zucchini, chopped 1 yellow squash, chopped About 5 cremini mushrooms, chopped 1 carrot, peeled and chopped Salt and pepper

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Preheat oven to 375 degrees. Saute vegetables for a couple minutes until vegetables reach crisp/tender texture. In a large bowl combine vegetables and all except 1 cup of the tomato sauce. Set aside for now.

In another bowl combine egg yolk, ricotta and parmesan. Set aside.

Ladle half remaining tomato sauce into lasagna pan. Smear around. Lay single layer of noodles. Spread half ricotta mixture over noodles. Sprinkle layer of mozzarella cheese and spoon on half the vegetables. (I added a couple shakes of red pepper flakes for spice and threw in some salt, pepper and torn basil leaves for extra flavor. There can never be too much basil.) Repeat noodles, remaining ricotta, mozzarella and remaining vegetables. Layer rest of noodles, remaining sauce and mozzarella. Bake for 45 minutes.

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