Veal Cutlet w/ Cauliflower Mac and Cheese

Started with wanting to put a healthy spin on an old classic.

One of the foods that I have enjoyed experimenting with is baked macaroni and cheese. I learned how my mom made it as a teenager and I often enjoyed pairing it with my fried chicken. I love experimenting with different cheeses in my mac and cheese. I wanted to find a healthier alternative. Especially because you really can't make a single serving of baked mac and cheese. And I don't believe in wasting food, so I would end up eating way too much of it over the course of days.

I thought about using cauliflower instead of pasta. I have made cauliflower rice and a cauliflower puree that you would swear was mashed potatoes. I like how it substitutes well for starches. So, I figured I would give it a try and see what I could come up with. I also wanted to make it a little bit lighter on the fat as well.

What made me add veal cutlets to it? I happened to see a good price on veal while in the store. I stood there and was just thinking. I probably looked strange standing there, clearly very much in my head about what I was going to do with this veal. I rarely cook veal, and settled on a simple veal cutlet.

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Recipe

Ingredients

• 1 lb of thin veal cutlets

• 1 cup of Arrowhead Mills protein flour

• 2 eggs

• 1 tbsp garlic salt

• 1 tbsp Flavor God Italian zest

• 2 heads of cauliflower

• 1 tbsp

• 4 cloves of garlic

• 2 tbsp of whipped butter

• 1 tbsp Spanish paprika

• 1 tbsp pink Himalayan salt

• 1 tsb Cajun seasoning

• 1 cup of 2% milk

• 1/2 cup of heavy cream

• 3 1/2 cups of reduced fat shredded Mexican cheese

• 2 tbsp diced pimentos

• 4 tbsp avocado oil

Prep

1. Wash and cut your cauliflower into small pieces about the size of macaroni shells.

2. Season cauliflower with a little salt.

3. Season your veal cutlets with garlic salt and Spanish paprika.

4. Pour flour onto a plate. Season with salt and Italian zest seasoning.

5. Crack you eggs onto a plate and scramble them.

Instructions

Veal

1. Heat a large saute pan or cast iron skillet to medium heat with avocado oil

2. Dip your cutlets into end (both sides), then dip into the flour.

3. Once the oil is hot, add your cutlets. Cook for 5 minutes, turning over once about halfway through.

4. Place on paper towels to absorb some of the oil.

Cauliflower Mac and Cheese

1. In a large saute pan, heat 1 tbsp of avocado oil on medium heat.

2. Add cauliflower and saute for 5-7 minutes or until tender. Remove from heat.

3. Heat another saute pan on medium. Add butter and 2 tbsp of protein flow. Whisk together until it starts to brown.

4. Add in the milk, heavy cream and minced garlic. Mix well.

5. Stir in the Spanish paprika, Himalayan salt and Cajun seasoning.

6. Bring to a boil, then reduce head to low.

7. Add in your cheese. Heat for 3 minutes, stirring frequently.

8. Remove from heat.

9. Add in your cauliflower, and stir until the cauliflower is well mixed into the cheese.

10. Add diced pimentos and continue to stir for a minute.

11. Let stand 10 minutes, which will thicken the sauce.

Plate your veal with the cauliflower mac and cheese. I carnished with fresh cut scallions and black sesame seeds.

All of the mac and cheese taste, without all that guilt! Enjoy!

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#healthyalternatives