"With this low-carb recipe, missing macaroni and cheese has become a thing of the past."
This bold statement caught my eye while flipping through a copy of The Everything Low-Carb Meal Prep Cookbook ($20; amazon.com, barnesandnoble.com, simonandschuster.com) that recently made its way across my desk. I'm not particularly low-carb myself (I'm eating pretzels and dessert hummus while I write this), but my partner has celiac disease, so we do miss sharing a certain kind of (gluten-full) mac and cheese.
While it seems everyone who has adopted any one of the latest trendy low-carb diets–keto, paleo, Atkins, you name it–has fallen head over heals for cauliflower, it's a helpful swap for gluten-free eating too, especially for my pizza-loving guy. But could it really take the place of macaroni in such a comfort-food favorite?
I had to put author and certified holistic nutrition consultant Lindsay Boyers' recipe to the test.
Cauliflower Mac 'n' Cheese , and ½ tsp. white vinegar in a food processor and processing until smooth. Heat sauce over low heat on the stove and pour on top of cauliflower before baking.
Excerpted from The Everything Low-Carb Meal Prep Cookbook by Lindsay Boyers, CHNC. Copyright © 2018 Adams Media, a division of Simon and Schuster. Used by permission of the publisher. All rights reserved.