Original Cauliflower Mac and Cheese Casserole
Recipe by George Stella / StellaStyle.com
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Prep Time 15 min/ Cook Time 30 min/ Serves 8
Shopping List
Kosher salt, as needed, plus ½ teaspoon
Cooking oil spray
1 large head cauliflower, cut into small florets
¾ cup heavy cream
2 ounces cream cheese, cut into small pieces
1 ½ teaspoons Dijon mustard
1 ½ cups shredded sharp Cheddar cheese, plus ½ cup for topping the casserole
¼ teaspoon black pepper
1/8 teaspoon garlic powder
1. 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 cooking oil spray.
2. Cook the cut cauliflower in the boiling water until crisp-tender, about 5 minutes.
3. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
4. Bring the cream to a simmer in a small saucepan and then whisk in the cream cheese and mustard, continuously whisking until smooth.
5. Stir in the 1 ½ 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.
6. 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 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.
Calories:190|Fat: 15g Protein: 7g|Fiber: 3g |Net Carbs:4g
THE BEST Mac and Cheese Cassorole EVER!
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