Original Cauliflower Mac and Cheese Casserole
Recipe by: George Stella
Ingredients
- Kosher salt, as needed, plus ½ teaspoon
- Vegetable oil spray
- 1 large head cauliflower, cut into small florets
- ¾ cup heavy cream
- 2 ounces cream cheese, cut into small pieces
- 1½ teaspoons Dijon mustard
- 1½ cups shredded sharp Cheddar cheese, plus ½ cup for topping the casserole
- ¼ teaspoon black pepper
- ⅛ teaspoon garlic powder
Instructions
- Preheat the oven to 375°F. Bring a large pot of water to a boil, seasoning the water with salt. Spray an 8×8 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 1½ 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 ½ cup cheese and bake until browned and bubbly hot, about 15 to 20 minutes. Let cool 5 minutes before serving.
Helpful Tip
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.
Nutrition Information
Calories: 190 Fat: 15 Net Carbs: 4 Fiber: 3 Protein: 7
© George Stella. All rights reserved. Do not copy without permission.
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OMG!! This is so good, I had a hard time not eating it all. I will be making this all the time. Who knew cauliflowe could taste so good. Thank you George!