Cauliflower Mac and Cheese

Course: Dinner

Cuisine: American

Keyword: cauliflower mac and cheese, cauliflower macaroni cheese, macaroni cheese with cauliflower

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 280kcal

Cauliflower "Mac" and Cheese is a low carb version of classic mac and cheese thanks to tender cauliflower florets and the ultimate creamy sauce. It will become a new family favorite you can serve for weeknight dinner.

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Ingredients

1 large head cauliflower cut into small pieces (about the size of the thumb), equal to 6-7 cups
1 tbsp butter
1 tbsp flour see notes
¾ cup milk see notes
½ tsp garlic powder
1 tsp fine sea salt to taste
black pepper to taste
1 ½ cups shredded cheddar cheese off the block
½ cup shredded gruyere cheese off the block

Breadcrumb Topping

⅔ cup panko breadcrumbs
1 tbsp unsalted butter melted
½ tsp fine sea salt
minced parsley for garnish

Instructions

Preheat oven to 375ºF and grease 9x9 casserole dish with butter or oil. Set aside.
Boil Cauliflower: Bring a large pot of water to boil. Place cauliflower florets in pot (making sure water is covering cauliflower) and cook for 4 minutes. Cauliflower should be tender but not too soft. Drain and pat dry, then transfer to prepared dish.
Make cheese sauce: In a medium saucepan over medium-high heat, add butter and flour. Stir constantly until well combined. Slowly add in milk, whisking until combined. Reduce heat to medium and allow mixture to thicken, stirring occasionally, about 3-5 minutes. Add garlic, pepper, and salt. Add cheese and whisk until cheese is melted and sauce is smooth. Pour over cauliflower in dish.
Make breadcrumbs: In a small bowl, mix together breadcrumbs, butter, and salt. Scatter into one even layer over cauliflower.
Bake: Bake for 20-25 minutes, or until breadcrumbs are golden brown. Let dish stand for 10 minutes before serving.

Notes

MAKE AHEAD - prepare the cauliflower and the cream sauce up to 2 days in advance and store separately in the fridge. Combine and bake as instructed on the day you are going to serve.

STORAGE - leftover cauliflower mac can be stored tightly covered with plastic wrap or in an airtight container in the fridge for 4 days. We do not recommend freezing.

REHEAT - cover with aluminum foil and reheat in a low oven (300 degrees F) for 15-20 minutes, until warm. OR, reheat individuals portions in the microwave.

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