Cauliflower Mac and Cheese Casserole
This dish offers a comforting, low carb twist on a classic. Cauliflower florets are boiled until crisp tender, then combined with a smooth, creamy sauce made from heavy cream, cream cheese, mustard and sharp Cheddar. The mixture is baked in a dish until the cheese topping is browned and the casserole is hot throughout. It is a satisfying alternative that delivers rich flavour without the pasta.
Ingredients
- Kosher salt, as needed, plus 1/2 teaspoon
- 1 large head cauliflower, cut into small florets
- Vegetable oil spray
- 1 cup heavy cream
- 2 oz cream cheese, cut into small pieces
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
Method
- Preheat your oven to 190 degrees C. Bring a large pot of salted water to a boil.
- Lightly coat an 8 by 8-inch baking dish with vegetable oil spray.
- Boil the cauliflower florets in the water until they are crisp tender, which should take about 5 minutes. Drain them thoroughly and pat dry with paper towels. Place the dried cauliflower into the prepared baking dish.
- In a small saucepan, simmer the heavy cream. Whisk in the cream cheese and Dijon mustard until the mixture is smooth. Stir in 1 cup of the shredded Cheddar, 1/2 teaspoon of salt, the black pepper and garlic powder. Whisk just until the cheese melts, for about 1 to 2 minutes. Take the pan off the heat and pour this sauce over the cauliflower, stirring to coat. Sprinkle the remaining 1/2 cup of cheese on top. Bake the casserole until it is browned, bubbly and hot, for about 15 minutes. Then serve.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryCauliflower
AuthorFood Network UK
