6 oz Tolerant® Red Lentil Galaxy
4 Tb Canola or Olive Oil
2 Tb Tapioca Starch
1 ½ cup 2% Milk
½ tsp mustard powder
¼ tsp garlic powder
¼ tsp kosher salt
1 C Shredded Milk
¼ C Grated Parmigiano
½ Head Cauliflower, cut
into florets (or another vegetable of choice)
Cook Red Lentil Galaxy Kids Pasta according to package directions. Drain and set aside. (Note that this recipe
requires only ¾ of the box, set aside the other 2 oz for later use). Preheat oven to 425 degrees.
Toss cauliflower pieces with 2 Tb oil and salt and pepper as desired. Place on sheet pan. Tip: Be sure pieces aren’t on top of each other to get them nicely roasted instead of steaming! Roast for about 18-24 minutes, or until nicely browned. Remove from oven and set aside. Meanwhile, in a heavy saucepan, heat the remaining 2 Tb of oil. Add the tapioca starch and whisk quickly to avoid lumps. Whisk constantly until bubbly and lightly golden in color, about 2-3 minutes. Continue to whisk and add the milk, about ½ cup at a time. Whisk until smooth before adding the next ½ cup until all is added. Whisk until smooth and reduce heat to low.
On low heat, add the salt, pepper, and garlic and mustard powders until all combined. Gradually add the cheddar cheese. Stir until melted and well combined and then add the Parmigiano cheese. Remove from heat. Add the pasta and cauliflower to the sauce and stir until all ingredients are coated. Enjoy!