Description
A guilt-free twist on classic mac and cheese, featuring nutritious cauliflower and a creamy cheese sauce.
Ingredients
- 1 head cauliflower, cut into small bite-sized pieces
- 2 Tbsp. olive oil
- 1/4 tsp. freshly ground black pepper
- 1/2 tsp. salt
- 1 tsp. garlic powder
- 1/4 tsp. onion powder
- 1 1/2 cup heavy whipping cream
- 4 ounces cream cheese, cut into small cubes
- 1 cup shredded cheddar cheese
- 1 cup gruyere cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 tsp. paprika (optional)
Instructions
- Preheat your oven to 425 degrees F.
- Prepare the cauliflower by placing it on a baking sheet lined with foil or parchment paper.
- Drizzle the olive oil over the cauliflower, then sprinkle with salt and pepper, ensuring each piece is coated.
- Bake for 15-20 minutes, or until the cauliflower is softened and some pieces have browned.
- In a large pot, over low heat, combine the heavy cream and cream cheese.
- Whisk until the cream cheese is melted and fully incorporated.
- Add the cheddar, gruyere, and Monterey Jack cheeses; stir until melted and smooth.
- Incorporate the garlic powder, onion powder, and any spices, mixing well.
- Remove from heat and whisk vigorously until you have a creamy sauce.
- Add the roasted cauliflower to the cheese sauce, stirring to coat all the pieces.
- Serve immediately, garnished with a sprinkle of paprika for an added kick!
Notes
For added crunch, consider baking with breadcrumbs on top. This dish can be stored in the fridge for 3-4 days and frozen for up to two months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American