Original Cauliflower Mac and Cheese Casserole

Yield: 8 servings
Calories: 270
Rating:  This recipe has not been rated
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Serves 8

Ingredients

  • kosher salt, as needed, plus 1/2 tsp
  • 1 large head cauliflower, cut into small florets
  • 3/4 cup heavy cream
  • 2 oz cream cheese, cut into small pieces
  • 1 1/2 tsp Dijon mustard
  • 2 cups shredded sharp Cheddar cheese, plus 1/2 cup for topping
  • 1/4 tsp black pepper
  • 1/8 tsp garlic powder
  • vegetable cooking spray

Directions

Preheat the oven to 375°F. Bring a large pot of water to a boil, seasoning the water with salt. Spray an 8x8 baking dish with vegetable oil spray.

Cook the cut cauliflower in the boiling water until crisp-tender, about 5 minutes.

Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.

Bring the cream to a simmer in a small saucepan and then whisk in the cream cheese and mustard, continuously whisking until smooth.

Stir in the 1 1/2 cups of cheese, salt, pepper, and garlic powder, and whisk just until the cheese melts, about 2 minutes. Remove the sauce from the heat, pour over the cauliflower, and stir all to combine.

Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 to 20 minutes. Let cool 5 minutes before serving.

Helpful Hints
To save on paper towels, we’ve found that you can place the cauliflower in a colander and drain the excess water by pressing down on the florets with a heavy bowl.

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