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January 16, 2015

Cauliflower Cheese

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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.

Tasted just like the real thing.

Linked with Weekend Potluck and Foodie Friday.

Cauliflower Cheese

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 flour 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.