Jalapeño Cauliflower Shells & Cheese
Jalapeño mac & cheese is a great weeknight dinner! Roasted cauliflower & fresh kale add extra bulk and nutrients to this vegetarian recipe.
Ingredients
- 3 cups cauliflower florets
- drizzle of olive oil
- Annie's Shells & White Cheddar Mac & Cheese, plus some almond milk, or 1.5 cups uncooked shells and sauce from here, here, or here
- 1/2-1 jalapeño, sliced
- two handfuls of finely chopped kale
- extra splashes of plain almond milk
- grated fontina cheese
- salt & pepper
Instructions
- Preheat oven to 400 degrees.
- Toss cauliflower with a little olive oil, salt & pepper and roast on a baking sheet for 30 minutes (or until golden brown)
- Prepare your shells and cheese (according to the box), or make your sauce and cook your shells. Mix together, adding enough almond milk to make it creamy.
- To your pot of mac & cheese (while it's still hot), add chopped jalapeños, kale and stir until the kale wilts. Stir in the roasted cauliflower, and a grating of fontina cheese if you like. Season with salt & pepper.
- Curl up on the couch under a blanket and enjoy!