product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Macaroni with Cauliflower and Tomatoes

Serves 6
Time 30 min
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.
Ingredients
  • 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 fresh basil, chopped
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 3 cups cauliflower florets
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 pinch cayenne pepper, (optional)
  • 1 cup shredded Gruyère or Fulvi Pecorino cheese
Shop with Prime

Exclusively for Prime members in select ZIP codes.

Method

Bring a large pot of salted water to a boil over high heat.

Add the pasta and cook according to the 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.

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.
  • 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 fresh basil, chopped
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 3 cups cauliflower florets
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 pinch cayenne pepper, (optional)
  • 1 cup shredded Gruyère or Fulvi Pecorino cheese
Shop with Prime

Exclusively for Prime members in select ZIP codes.