Food waste is something I?m really conscious of. I do my best to make ?kitchen sink? meals towards the end of the week when I need to use up bits and pieces from my produce drawer. Tofu scrambles, stir-fries, soups, and curries are a few of my favorite ways to keep leftover veggies out of the trash. Whatever I can?t eat, I freeze to use the following week. Lately I?ve been trying to use the entire vegetable when I make a meal ? root to stem cooking, as the culinary pros call it. That?s where I got the idea for Spiralized Broccoli Mac & Cheese.

Until recently, I was totally guilty of tossing out broccoli stems. What a mistake! While not as colorful or flavorful as the florets, broccoli stems are just as nutritious. They?re chock full of calcium, iron, and vitamin C. Broccoli stems also happen to be the perfect size and shape for spiralizing. Broccoli noodles" Yes, please!
For this Spiralized Broccoli Mac & Cheese recipe I used the entire plant from top to bottom. While not as tender as zucchini ?noodles,? spiralized broccoli stems have a surprisingly palatable texture. To make this a heartier meal, toss your broccoli noodles and florets with cooked gluten-free or whole-wheat pasta. Smothered in vegan “cheese” sauce, this might become your favorite way to eat your greens.

 
When grocery shopping, go for broccoli with the thickest stems you can find. The thicker the stem, the easier it is to spiralize. Luckily, these are usually the items that ...