Description
A comforting, cheesy casserole featuring roasted cauliflower and a velvety three-cheese sauce, offering a healthier twist on traditional mac and cheese.
Ingredients
Scale
- 1 large head or 2 small heads cauliflower, trimmed and cut into small bite-size 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 (or milk, or a combination)
- 4 ounces cream cheese, cut into small cubes
- 1 cup shredded cheddar cheese
- 1 cup shredded Gruyère cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 tsp paprika (optional)
Instructions
- Preheat your oven to 375°F (190°C) and prepare the cauliflower.
- In a large bowl, toss the cauliflower florets with olive oil, salt, black pepper, garlic powder, and onion powder. Spread on a baking sheet and roast for 15–20 minutes.
- In a medium saucepan, warm the heavy cream over medium-low heat. Add cream cheese and stir until melted and smooth.
- Gradually add the cheddar, Gruyère, and Monterey Jack cheeses, stirring until fully melted and combined.
- Fold the roasted cauliflower into the cheese sauce until fully coated.
- Transfer the mixture to a 9×13 inch baking dish and spread evenly.
- Bake for 25–30 minutes or until bubbly and golden. Broil for the last 2–3 minutes for a crispy top.
- Let it rest for 10–15 minutes before serving.
Notes
For extra texture, consider mixing panko breadcrumbs with melted butter and Parmesan for a crunchy topping before broiling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Keywords: cauliflower, mac and cheese, comfort food, vegetarian, baked dish