I absolutely adore this Cauliflower Mac and Cheese recipe because it effortlessly blends tender cauliflower with a creamy, melty cheese sauce delivering comforting indulgence. Its balance of flavor and veggie goodness is simply irresistible. I can’t wait to share this gem with anyone in search of a wholesome, innovative treat.

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I’m super excited to share my take on AMAZING Cauliflower Mac And Cheese. This dish is a real twist on a classic comfort food.

I started by boiling 1 large head of cauliflower, cut into bite size florets, until they were tender but still had a bit of crunch. I made a rich, creamy cheese sauce with 2 tbsp unsalted butter and 2 tbsp all purpose flour, then slowly whisked in 1 cup whole milk and 1 cup heavy cream.

I added a mix of 2 cups shredded cheddar cheese (divided) and 1 cup shredded mozzarella cheese that really melts into this sauce, then finished it off with a 1/2 cup grated parmesan cheese topping. This low carb variation still gives you that heartwarming mac and cheese feel with a slight nutritional boost.

I love that it works as a Mac And Cheese With Cauliflower Puree or even as a Cauliflower Mac And Cheese Casserole when baked to perfection. Enjoy!

Why I Like this Recipe

I love this recipe for a few reasons:

1. I really dig how creamy and cheesy the sauce comes out every time. There’s just something about the mix of cheddar, mozzarella, and parmesan that makes every bite hit the spot, even if sometimes I slightly mess up the roux.

2. I like that the cauliflower gets perfectly cooked without losing its texture. It stays tender but still has a little bite which makes this dish feel way more special than just a plain veggie side.

3. I also love how this dish feels like a healthier twist on classic mac and cheese. It’s comforting and cheesy without being as heavy, which makes it a great option when i want something indulgent but not too over the top.

4. Lastly, I appreciate that the instructions are simple and forgiving. Even when i make little mistakes along the way, it still comes out tasty and satisfying every time.

Ingredients

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Cauliflower: It’s full of fiber and vitamins while keeping the dish light and yummy.
Unsalted Butter: It enhances flavors and creates a smooth base for the cheesy sauce.
All Purpose Flour: Thickens the sauce, ensuring a smooth and hearty texture.
Whole Milk: Offers creaminess and a subtle sweetness to balance the savory notes.
Heavy Cream: Adds decadence and richness, making every bite so damn smooth.
Cheddar Cheese: Provides protein, tanginess, and an unforgettable sharp cheese taste.
Mozzarella Cheese: Contributes a gooey pull with a mild flavor that complements cheddar.
Garlic Powder: Adds warmth and a hint of pungency, boosting overall flavor.
Parmesan Cheese: Finishing touch topping gives a nutty flavor and a crispy, golden crust.

Ingredient Quantities

1 large head cauliflower, cut into bite size florets

2 tbsp unsalted butter

2 tbsp all purpose flour

1 cup whole milk

1 cup heavy cream

2 cups shredded cheddar cheese (divided)

1 cup shredded mozzarella cheese

1/2 cup grated parmesan cheese for topping

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp mustard powder

Salt and pepper to taste

How to Make this

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1. Preheat your oven to 375°F and lightly grease a baking dish while you get your cauliflower ready.

2. Bring a large pot of salted water to a boil and toss in the cauliflower florets. Cook for about 4-5 minutes until they’re just tender, then drain them well.

3. In a medium saucepan, melt the butter over medium heat and stir in the flour. Cook for about 1 minute to form a smooth roux.

4. Slowly whisk in the whole milk and heavy cream, making sure to stir constantly so you avoid any lumps. Let it cook for 3-4 minutes, until the saucy mixture thickens up.

5. Mix in the garlic powder, onion powder, mustard powder, salt, and pepper to season your sauce.

6. Remove the pan from heat and fold in 1 cup of the shredded cheddar and the shredded mozzarella cheese until melted and smooth.

7. Toss the cooked cauliflower gently into the cheese sauce so that every piece is well coated.

8. Pour the cauliflower and sauce combo into your prepared baking dish and sprinkle on the remaining 1 cup cheddar cheese evenly over the top.

9. Sprinkle the grated parmesan cheese all over for that extra crispy, cheesy crust.

10. Bake in your preheated oven for 20-25 minutes until the top is bubbly and slightly golden. Let it cool a bit before serving and enjoy!

Equipment Needed

1. Oven – preheat it to 375°F
2. Baking dish – lightly grease before adding the cauliflower and sauce
3. Large pot – for boiling salted water for the cauliflower
4. Colander – to drain the cauliflower after boiling
5. Medium saucepan – for making the roux and cheese sauce
6. Whisk – to stir in the milk and cream smoothly
7. Stirring spoon or spatula – for mixing ingredients in the saucepan
8. Knife and cutting board – to cut the cauliflower into bite-size florets
9. Measuring cups and spoons – to accurately measure the milk, cream, cheeses, and spices

FAQ

Q: Can I use frozen cauliflower for this recipe?

Yes, but it's best to thaw it completely and pat it dry so it doesn't water down the sauce.

Q: How do I keep the cheese sauce smooth?

You gotta whisk the butter and flour together before slowly adding the milk and cream. This helps avoid clumps.

Q: Can I add some extra toppings, like breadcrumbs?

Sure, sprinkle some breadcrumbs along with the parmesan on top before broiling for a nice crunchy finish.

Q: How do I know when the cauliflower is done?

The cauliflower should be tender but still a bit firm. Overcooking can make it mushy, so keep an eye on it.

Q: Can this meal be prepped ahead of time?

Absolutely, you can cook the cauliflower ahead and mix it with the sauce when you're ready to serve. Just reheat gently on the stove.

AMAZING Cauliflower Mac And Cheese Recipe Substitutions and Variations

If you don’t have unsalted butter, you can use salted butter instead; just be careful to cut back on the extra salt you might add later.
You can substitute all purpose flour with a gluten free flour blend or even a mix of rice flour and a bit of cornstarch, it might thicken things a bit differently.
For whole milk, you can use 2% or even almond milk if you’re looking for a dairy alternative, just expect a slight flavor change.
If you run out of heavy cream, half-and-half or evaporated milk can work as a stand in, though they won’t be quite as rich.
You could also swap out some of the cheddar cheese with Monterey jack, if that’s what you have, to still keep that melty texture.

Pro Tips

1. Try not overcooking the cauliflower in the boiling water, cause if it’s too soft it just falls apart when mixed with the cheese sauce. I usually check it after 4 minutes and drain immediately if it feels tender enough.

2. When you adding the milk and cream to the roux, make sure you stir continually so you dont get any lumps it can really mess up the sauce consistency if you arent careful.

3. For extra flavor, a small pinch of smoked paprika mixed into the sauce can take it to another level without overpowering the cheddar and mozzarella.

4. When its baking, keep a close eye on the top layer of cheese, cause every oven is different and sometimes the cheese might burn if left too long, so its best to check a minute or so before the time mentioned.