Cauliflower mac & cheese bites

10 minutes
Cooking time
35 minutes
12 regular-sized or 24 mini-sized
2 cups
Whole grain pasta, dry
1 Tbsp
1 cup
Onions, diced (about 1 small onion)
1 Tbsp
1 cup
a2 Milk® Whole
1/4 tsp
1/8 tsp
Garlic powder
1/8 tsp
1/8 tsp
Cayenne pepper
3 cups
Riced cauliflower
1/2 cup
Pecorino Romano cheese, divided
  1. Preheat oven to 350*F.
  2. Meanwhile, bring a pot of water to a boil and cook pasta until al dente. Drain and set aside.
  3. Heat oil in the same pot, and sauté onions for about 5 minutes.
  4. Add in flour and stir to completely coat the onion. Stir in spices and cook, stirring constantly, until spices are fragrant (about 1 minute).
  5. Pour in about 1/4 cup 3,25 % Homogenized Milk. Stir well, scraping up any bits on the bottom of the pot, until thick. Add a little more milk, stir into sauce, and repeat two more times until you have a thick sauce.
  6. Add in cauliflower and stir to completely combine. Add in all but 2 tablespoons of cheese and stir to combine. Remove from heat.
  7. Whisk the egg into a small bowl. Add a spoonful of the hot cauliflower-cheese mixture and stir. Add another spoonful of mixture and stir. Pour into the pot and stir to completely combine.
  8. Transfer to muffin tins or liners. Sprinkle with remaining two tablespoons of cheese.
  9. Bake for 20 minutes in preheated oven.
  10. Let sit for 5-10 minutes before serving. Enjoy!
Serving size 144g - 1 regular-sized or two mini-sized bites
Total Carbohydrate
Total Fat
Dairy, Wheat, Eggs

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