Baked Macaroni and Peas

Photo: Matt Armendariz

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Cauliflower for Naysayers
Nutrient-rich (though bland-looking) cauliflower can take on a strong sulfury taste when cooked too long, but the cruciferous vegetable is actually a brilliant substitute for cheese in baked pasta dishes, as this preparation from Jessica Goldman Foung, author of Sodium Girl's Limitless Low-Sodium Cookbook, shows. When you puree it, it binds the dish's various elements together with a subtle flavor that goes nicely with pasta shells and peas.

Get the recipe: Baked Macaroni and Peas
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