Cauliflower has become the rage in recent years. People have been using it to make pizza crust, rice, and it’s a great substitute for pasta, especially in Mac and Cheese. Hence the recipe I am sharing with you today.
I’ll go out on a limb and say that I actually enjoyed this Cauliflower Mac and Cheese more so than the traditional Mac and Cheese I normally make. Using cauliflower as opposed to pasta makes the dish a lot lighter and the cheese sauce was much lighter as well since the base is heavy cream and cream cheese as opposed to milk and flour.
I began by cutting a large head of cauliflower into small florets. I then boiled them in salted boiling water for 5 minutes until the cauliflower was crisp tender. You don’t want to boil them too long as you don’t want your Mac and Cheese to become mushy. After draining the cauliflower I patted it dry with a few paper towels and then transferred it to a greased 8 x 8 baking dish. You could use frozen cauliflower and steam it in your microwave oven. Once again, don’t overcook it.
Next, I made the cheese sauce. In a small saucepan I simmered heavy cream and then added in cream cheese and mustard, whisking it until it was smooth. I then stirred in cup of cheddar cheese, salt, pepper and garlic powder until the cheese melted. Not a fan of cheddar, try mozzarella, Monterey jack cheese for a little kick, or a combination of your favorite cheeses. I then poured the cheese sauce over the cauliflower, stirred it together and then topped it with more shredded cheddar cheese. I baked it in a preheated 375 oven for about 15 minutes and it was ready to enjoy.
This recipe would also be delicious with broccoli!
Cauliflower Mac and Cheese
1 large head cauliflower, cut into small florets
1 cup heavy cream
2 ounces cream cheese, cut into small pieces
1 1/2 teaspoons Dijon mustard
2 cups shredded cheddar cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
Preheat oven to 375 F. Butter an 8 x 8 baking dish with butter, or spray with cooking spray.
Bring a large pot of water to boil and season with salt.
Cook the cauliflower in the boiling water until crisp tender, about 5 minutes. Drain and then pat dry between paper towels. Transfer the cauliflower to the prepared baking dish.
In a small saucepan bring the heavy cream to a simmer and then whisk in the cream cheese and mustard until smooth. Stir in 1 1/2 cups of the cheese, salt, pepper and garlic powder and continue whisking until the cheese melts. Pour the cheese sauce over the cauliflower and stir to combine.
Bake in the preheated oven until browned and bubbly, about 15 minutes.
Recipe from Food Network