Description
Description A healthy twist on classic mac and cheese, using cauliflower instead of pasta for a creamy, cheesy dish that’s both comforting and nutritious.
Ingredients
- 1 large head or 2 small heads cauliflower, trimmed and cut into small bite-size pieces
- 2 tablespoons olive oil
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 1/2 cups 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 teaspoon paprika (optional)
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Instructions
- Preheat your oven to 375°F (190°C) and prepare the cauliflower pieces.
- Toss the cauliflower florets with olive oil, salt, pepper, garlic powder, and onion powder. Spread them on a baking sheet and roast for 15-20 minutes.
- Grate the cheeses and warm the heavy cream in a saucepan without boiling.
- Add cream cheese to the warmed cream, stirring until melted. Gradually mix in the cheddar, Gruyère, and Monterey Jack cheeses.
- Combine the roasted cauliflower with the cheese sauce until well coated, then pour into a baking dish.
- Bake for 25-30 minutes until bubbly and golden, broiling for 2-3 minutes if desired.
- Let it rest for 10-15 minutes before serving.
Notes
- Notes
- Store leftovers in an airtight container for up to 3-4 days or freeze for up to 2 months. Reheat with a splash of cream or milk to restore creaminess.