Every Sunday we gather for dinner at my mother-in-law’s. I make a point to read People magazine to catch up on my celebrity gossip. When I ran across the recipe for Cauliflower “Mac ‘N’ Cheese” I knew I had to try it. It comes from MasterChef (reality show) winner Whitney Miller.
It turned out great. Little D and I really enjoyed it while my husband and Big A didn’t really partake (my husband is a mac and cheese purist). The recipe calls for heavy cream, which is an ingredient I never use — it’s the dietitian in me. But I worked up some courage and tried the recipe “as is.” Maybe I’ll get help from the Meal Makeover Moms to lighten it up a bit.
This inspired me to search for other cauliflower mac and cheese recipes that actually have macaroni in them. Here is a couple that looks good: Macaroni and Cheese with Cauliflower from Real Simple and Cauliflower Macaroni and Cheese from Shape Magazine.
Anyone else making something like this at home?
- 8 cups cauliflower florets (1 head)
- 2 cloves garlic, minced (optional)
- 2 Tbsp extra virgin olive oil
- ½ tsp Kosher salt
- ½ tsp. ground black pepper
- 2 Tbsp butter
- 2 Tbsp flour
- 1.5 cups fat-free milk
- ½ cup heavy cream
- ¼ tsp table salt
- 1 cup grated sharp cheddar cheese (reduced fat optional)
- Preheat oven to 400. Toss florets in oil (and garlic if using) on a baking sheet (I prefer to mix in a sealed bag first). Sprinkle with salt and pepper. Roast until fork-tender and lightly browned, 25 minutes. Remove pan from oven and reduce to 350.
- Melt butter in a medium skillet over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk. Simmer over medium heat, stirring frequently, until thickened, 2 to 4 minutes. Whisk in cream and cook 5 minutes.
- Remove pan from heat and stir in ¼ tsp. salt, ¼ tsp pepper and all but 2 Tbsp cheese. Stir over medium-low heat for 5 minutes.
- Place cauliflower in an 8X8-in glass baking dish. Pour cheese sauce on top and sprinkle with 2 Tbsp. cheese. Bake until sauce is bubbly, 20 to 25 minutes.