Cauliflower Mac and Cheese
A creamy and delicious twist on the classic mac and cheese, substituting pasta with cauliflower for a healthier, low-carb option that's rich in flavor.
Ingredients
Main Ingredients
- 1 large head cauliflower, cut into florets
- 2 cups shredded cheddar cheese
- 1 cup milk (or any plant-based milk)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup breadcrumbs (for topping) For added crunch
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Steam the cauliflower florets in a pot for about 5-7 minutes, or until they are just tender. Drain and set aside.
Making the Cheese Sauce
- In a large saucepan over medium heat, melt the butter.
- Stir in the flour and cook for about 1-2 minutes, stirring constantly.
- Gradually add the milk, whisking until smooth. Bring the mixture to a simmer and let it thicken for a few minutes.
- Remove the saucepan from heat and stir in the shredded cheese, garlic powder, salt, and pepper. Mix until the cheese is fully melted and the sauce is creamy.
Combining and Baking
- Gently fold the cooked cauliflower into the cheese sauce until fully coated.
- Pour the mixture into a greased baking dish. Sprinkle breadcrumbs on top for that delightful crunch.
- Bake in the preheated oven for about 20 minutes, or until the top is golden and bubbly.
Serving
- Let it cool for a minute, then serve warm and enjoy your incredible Cauliflower Mac and Cheese!
Notes
Tips: Ensure the cauliflower is cooked al dente. Experiment with different cheese combinations or add spices for an extra kick. Store leftovers in an airtight container in the fridge for 3-4 days.