Thanksgiving the lean way: Cauliflower mac and cheese, baked cinnamon jicama.
By JULIE BRINKLEY
As I continue my series on healthy Thanksgiving recipes, this week I’ve included a hack on a family favorite and a spin on dessert.
You don’t have to give up on your love of mac and cheese with this cauliflower-inspired dish.
And for those with a sweet tooth, this recipe for baked cinnamon jicama (no apples!) is delish!
Watch my video demonstration on how to prepare these dishes by clicking here.
CAULIFLOWER MAC AND CHEESE
1 large head of cauliflower
1 tsp garlic
½ cup heavy whipping cream
1 cup shredded low fat cheddar
½ tsp salt
¼ tsp ground mustard
⅛ tsp cayenne pepper
⅛ tsp paprika
HOW TO MAKE IT
Preheat oven to 400 degrees.
Rough chop cauliflower and place onto line baking sheet; drizzle with olive oil, salt and pepper, then roast for approximately 10-15 minutes.
(Don’t allow edges to burn, but golden-brown edges are good.)
In medium sauce pan combine cream cheese, heavy cream and seasonings. When blended add cheddar.
Reserve a ¼ cup for the top; return to oven and bake for 20-30 minutes.
BAKED CINNAMON JICAMA
3 cups jicama peeled and cubed
3 tbsp. light Land O' Lakes butter with canola oil
1/4 tsp. apple pie spice
1/4 tsp. ground cinnamon
3 packets stevia in the raw
1 tbsp. Walden Farms caramel syrup
2 tbsp Fat Free Reddi Wip
HOW TO MAKE IT
Preheat oven to 350 degrees. Line a cookie sheet or baking pan with non-stick foil.
Mix jicama with melted butter in medium bowl; add cinnamon, apple pie spice and stevia stirring until combined. Pour on to foil lined pan. Cover with foil and bake for 20 minutes.
Uncover and bake an additional 15 minutes.
The jicama will not get completely soft when baking. Expect to have a slight crisp center when eating and a slightly sweetened taste.