Cauliflower Mac and Cheese
Creamy cauliflower mac and cheese made with roasted cauliflower, smoked gouda, cheddar, gruyere, and an optional crunchy baked topping.
Servings: 14
Calories: 274kcal
Ingredients
- 7 cups cauliflower 1 cauliflower head, cut into smaller parts (cut the florets into quarters so that they are closer to the size of large noodles)
- 2 tbsp Olive Oil for roasting the cauliflower
- 1/2 tsp Ground Dry Mustard
- 1/4 tsp Black Pepper
- 1 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/4 tsp Smoked Paprika
- 1/2 tsp Natural Ancient Sea Salt
- 1.5 cups Organic Heavy Whipping Cream
- 4 oz Cream Cheese
- 2/3 cup smoked Gouda cheese shredded
- 1 cup cheddar cheese shredded
- 1/2 cup gruyere cheese shredded
Crumb Topping (Optional)
- 1 cup Ground Pork Rinds or Panko Bread Crumbs
- 2 tbsp Butter melted
- 1/3 cup Grated Parmesan Cheese
- 1 tsp Dried Parsley
Instructions
Roast the cauliflower
- Preheat oven to 425 degrees
- Place cauliflower on a parchment lined baking sheet
- Drizzle the cauliflower with olive oil, and a dash of salt and pepper
- Roast cauliflower for 20 minutes. Remove from the oven and turn the temperature to 350 degrees.
Make the Cheese Sauce
- Heat a dutch oven or other pot (large enough to hold the caulifilower and finished cheese sauce) on low heat. Add the heavy cream and the cream cheese. Whisk until the cream cheese is melted.
- Add the remaining cheeses and continue to stir until all cheeses are melted. Add the spices to the sauce and incorporate. Turn off the heat.
Add the Cauliflower to the Cheese Sauce
- Add the roasted cauliflower to the pot. Use a spatula to insure that the cauliflower is covered in sauce.
- Create the crumb topping by combining all of the ingredients in a small bowl.
Layer & Bake
- Spoon the cauliflower mac and cheese into a large baking pan or into 1 cup ramekins. Top with the crumb topping.
- Bake for 20-30 minutes. Allow to rest for an additional 5-10 minutes to give it time to set.
Notes
- Roast the cauliflower first: This is one of the best ways to keep the dish from getting watery.
- Cut the cauliflower into even pieces: That helps it cook more evenly.
- Keep the heat low when making the sauce: Lower heat helps the cheeses melt smoothly.
- Use cheeses you enjoy the flavor of: Since this recipe uses several cheeses, their flavor really comes through. I prefer 2-2.5 cups of cheese total. A smoked cheese is essential though for soul food flavor.
- Let it rest before serving: A short rest helps the sauce settle so it scoops better.
Nutrition
Calories: 274kcal | Carbohydrates: 5g | Protein: 10g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 401mg | Potassium: 218mg | Fiber: 1g | Sugar: 2g | Vitamin A: 762IU | Vitamin C: 24mg | Calcium: 242mg | Iron: 0.4mg
