Last Friday night, I was craving a big, heaping bowl of mac and cheese like no one’s business. It was the only thing I could think about. I needed it. I wanted it. However, I didn’t want to go to the store and get macaroni (I’m lazy on Friday nights, what can I say?), so I had to find something else to use.
I had cauliflower.
I went online to find a recipe for cauliflower mac and cheese because I’d heard someone else doing it at some point, and I found that swapping noodles for cauliflower was pretty simple. Other than that, it’s simply the same recipe.
I had my heaping bowl of cheesy, creamy goodness and enough leftovers for several more meals!
Cauliflower “Mac” and Cheese
2 tsp kosher salt, divided
1 large head cauliflower, cut into small florets
1 cup heavy cream
2 oz cream cheese, cut into small pieces
1 1/2 tsp Dijon mustard
1 1/2 cups shredded sharp cheddar, divided
1/4 tsp freshly ground black pepper
1/8 tsp garlic powder
Preheat oven to 375° F, and spray an 8 x 8 dish with nonstick cooking spray.
Bring a large stockpot of water to a rolling boil, and season with 1 teaspoon kosher salt. Cook the cauliflower florets in boiling water until they are tender but still crisp, about 5 minutes. They’ll continue cooking in the oven.
Drain the cauliflower, and pat dry with paper towels.
In the meantime, bring the cream to a simmer in saucepan. Whisk in cream cheese and mustard; stir until smooth. Stir in 1 cup of cheese, remaining salt, pepper and garlic powder; whisk until the cheese melts. Add cauliflower to the pan; stir to coat. Pour mixture into baking dish. Top with the remaining 1/2 cup cheese, and bake until browned and bubbly, about 15 minutes.
Nutritional Information: Calories Per Serving: 171, Calories from Fat: 115, Fat: 28 g (13 g Saturated Fat), Cholesterol: 44 mg, Sodium: 1021 mg, Carbohydrates: 6 g, Fiber: 2 g, Sugar: 2 g, Protein: 10 g.
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