Cauliflower “Mac N’ Cheese”Print Recipe
- 8 cups cauliflower florets (about 1 head)
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1-1/2 cups fat-free milk
- 1/2 cup heavy cream
- 3/8 teaspoon table salt
- 1 cup grated sharp cheddar cheese (4 ounces)
Preheat the oven to 400 degrees F.
Toss the cauliflower florets in the oil on a baking sheet. Sprinkle with the kosher salt and 1/4 teaspoon of the pepper. Roast until fork-tender and lightly browned in spots, 25 to 30 minutes. Remove from oven but leave the oven on and reduce the temperature to 350 degrees F.
Meanwhile, melt the butter in a medium skillet over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk. Simmer over medium heat, stirring frequently, until thickened, 2 to 4 minutes. Whisk in the cream and cook 5 minutes. Reduce the heat to low and stir in all but 2 tablespoons cheese, the table salt and remaining 1/4 teaspoon pepper. Stir until the cheese melts, then cook, stirring often, until thickened, 8 to 10 minutes.
Place the cauliflower florets in an 8 x 8-inch glass baking dish or four 10-ounce ramekins. Pour the cheese sauce on top. Sprinkle the top of the cauliflower with the remaining 2 tablespoons cheese.
Bake until the cheese is bubbling, 20 to 25 minutes. Serve warm.
Recipe found in Modern Hospitality cookbook.