Anyone looking for a low-carb alternative to mac & cheese needs to try this.
Even if your not looking for low-carb, you'll want to try it anyway.
It was AWESOME! So good it was hard to stop eating it.
3 of us finished off the entire thing.
Not the best photo because I snapped it as an afterthought with my phone, but it turned out so good that I knew it needed to be posted.
I used 2 types of cheese in the sauce, then added fresh grated Parmesan
on the top to give it a nice crust. Add some shredded chicken for a scrumptious main dish.
1 head of cauliflower, medium
3 tbsp butter
3 tbsp flour
1 1/2 cup milk
1 1/2 tsp mustard powder
1/4 tsp garlic powder
1/4 tsp onion powder
Dash of red pepper
2 oz cream cheese
1 cup sharp cheddar cheese
1/4 cup fresh grated Parmesan cheese
Salt and pepper
Cut/break cauliflower into florets. Par-boil in boiling salted water 5-8 minutes. Remove with a slotted spoon onto dish towel or paper towel to drain and dry some.
Heat oven to 400*
Melt butter in saucepan over medium heat; whisk in flower and cook 2-3 minutes. Whisk in milk in a steady stream until incorporated; cook whisking often, 3-4 minutes or until thickened. Stir in mustard powder, garlic powder, onion powder and red pepper.
Add cream cheese, stirring until melted; add cheddar cheese 1/4 cup at a time making sure it is melted before adding the next one.
Taste for seasoning, adding salt and pepper if desired.
Place cauliflower in a 2 qt casserole dish and pour on the cheese sauce. Sprinkle Parmesan cheese over the top and bake for 30-35 minutes or until hot and bubbly and golden brown on top.
Adapted from recipe by Smitten Kitchen.