My favorite bearded nephew. eating one of my new favorite foods: Gluten-free cauliflower mac ‘n cheese with low-fat sour cream. I realize it sounds disgusting but it was friggin delicious. My yoga teacher training mentor @stefhaberman from @bhaktibarnyoga gave me the recipe and I made it for the Beyoncé/Bruno Mars dance-off. Namaste, Super Bowl. (


Skinny Mac ‘n Cheese



2 tablespoons olive oil, divided
1/3 cup Panko* (I really wanted it gluten-free so skipped the Panko)_
2 tablespoons chopped fresh parsley leaves (I skipped the parsley—sometimes it scares children)
1 cup elbows gluten-free pasta
2 cups cauliflower florets
3 cloves garlic, minced
1 onion, diced
1/2 cup reduced-fat sour cream
1/4 cup 2% milk, or more, to taste (I used skim plus; you could use almond milk)
1 cup shredded gruyere cheese*
1/2 cup shredded sharp cheddar cheese*
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste

*(I changed the ratios and used 1 cup shredded cheddar and 1/2 cup gruyere)

Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
Heat 1 tablespoon olive in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes. Stir in parsley; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 3 minutes of cooking time, add cauliflower; drain well.
Heat remaining 1 tablespoon olive oil in the pot. Add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in pasta, cauliflower, sour cream, milk and cheeses, a handful at a time, until smooth; season with salt and pepper to taste. Add more milk as needed until desired consistency is reached.
Spread pasta mixture into the prepared baking dish. Place into oven and bake until bubbly, about 12-15 minutes.

Serve immediately, sprinkled with Panko, if desired.

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.