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.

Special Diets:

Gluten FreeGluten Free
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    1 pounddried brown rice macaroni
    2 tablespoonsextra-virgin olive oil
    2 cupsgrape tomatoes, halved
    3 clovesgarlic, finely chopped
    1/4 cuppacked fresh basil, chopped
    1/4 cupfresh flat-leaf parsley, chopped
    3 cupscauliflower florets
    1/4 teaspoonfine sea salt
    1/4 teaspoonground black pepper
    1 pinchcayenne pepper, (optional)
    1 cupshredded Gruyère or Fulvi Pecorino cheese

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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.

Nutritional Info

Serving Size

Calories

430

Total Fat

12g

Saturated Fat

4.5g

Cholesterol

20mg

Sodium

240mg

Total Carbohydrate

64g

Dietary Fiber

4g

Total Sugars

3g

Protein

13g

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.