Macaroni with Cauliflower and Tomatoes

Macaroni with Cauliflower and Tomatoes

Serves 6
Brown rice macaroni is a great gluten-free option for making traditional macaroni and cheese. This version uses Gruyère cheese, a cow's milk cheese from Switzerland, with creamy results.
  • 1 pound dried brown rice macaroni
  • 2 tablespoons extra-virgin olive oil
  • 2 cups grape tomatoes, halved
  • 3 cloves garlic, finely chopped
  • 1/4 cup packed basil, chopped
  • 1/4 cup parsley, chopped
  • 3 cups cauliflower florets
  • 1/4 teaspoon fine sea salt
  • Ground black pepper, to taste
  • 1 pinch cayenne pepper, (optional)
  • 1 cup shredded Gruyère or Fulvi Pecorino cheese
You must be signed in to use shopping lists. Sign in or create account
Prepare macaroni according to package directions. Drain and set aside.

Heat oil in a large skillet over medium heat. Add tomatoes and garlic, and cook for 10 minutes, breaking the tomatoes up with a spoon as they soften. Add cauliflower and cook for another 10 minutes, or until tender but not mushy and the tomatoes are soft. Add the basil and parsley, and season with salt and pepper. Add cayenne, if using.

Add cooked macaroni and shredded cheese and stir until hot throughout. Spoon into bowls and serve.
Nutritional Info: 
Per Serving: 430 calories (110 from fat), 12g total fat, 4.5g saturated fat, 20mg cholesterol, 240mg sodium, 64g carbohydrates, (4 g dietary fiber, 3g sugar), 13g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion