2 c bite sized cauliflower florets
½ c low-fat or plant-based milk
1 c shredded sharp cheddar cheese
1/3 c grated parmesan cheese
½ tsp Dijon mustard
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
½ tsp salt
Freshly ground black pepper
5 c whole-grain elbow macaroni, cooked and hot
¼ c plain Greek yogurt
- Fill pot with 2 inches water and insert a steamer basket. Add cauliflower and bring to a low boil. Cover and cook 8 min until inner stem is fork tender.
- Microwave milk until steamy, about 40 seconds.
- Place cauliflower, hot milk, cheeses, mustard, garlic powder, onion powder, paprika, salt, and pepper in a blender and puree until smooth.
- Combine pasta and cheese sauce and stir in yogurt.
- Serve immediately.