This was the cover recipe from the Feburary (2009) issue of Real Simple and is VERY GI friendly. I took out the onion. I love onion, but my kids don’t and it elimated a whole extra sauteeing step that already had several other steps. I also used a GI-friendly pasta instead of a whole wheat or multigrain pasta since I’m the only one in my family that will eat whole grain pasta. I used Ronzoni but Dreamfields would also be a good option!
12 ounces GI friendly elbow macaroni
1 head of califlower, roughly chopped (leaves and stem removed, but you knew that)
4 slices of multigrain bread, torn (I used a three seed multigrain bread, hence all the seeds you see in the picture)
a little parsley for color (I used dried, the recipe called for fresh chopped)
2 tbs olive oil
salt and pepper to taste
1 1/2 cups grated extra-sharp cheddar (about 6 ounces)
1 1/2 sour cream
1/2 cup milk
1 tbs dijon mustard
Heat oven to 400. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time. Drain.
Meanwhile pulse the bread in a food processor until coarse crumbs form. Add the parsley, olive oil, and a little salt and pepper. Pulse to combine and set aside.
Return the pasta to the the pot and add other ingredients, including a little more salt and pepper to taste (if you read Real Simple, you see where I dropped the sautee with onion step. This also drops a little oil out of the recipe.
Transfer the mixture to a shallow baking dish, sprinkle with the bread crumbs and bake until golden brown, about 15 minutes.