Description

A healthier twist on classic mac and cheese, this baked cauliflower mac and cheese uses cauliflower florets instead of pasta and is smothered in a creamy cheese sauce, then baked to golden perfection.

Ingredients

1 large head of cauliflower, cut into bite-sized florets
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 1/2 cups shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/4 cup breadcrumbs (optional, for topping)
1 tablespoon olive oil (optional, for topping)

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Instructions

Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5 minutes, until just tender. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens, about 5 minutes.
Remove the sauce from heat and stir in the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper until smooth.
Place the drained cauliflower into the prepared baking dish and pour the cheese sauce evenly over it. Stir gently to coat.
If using, mix the breadcrumbs with olive oil and sprinkle over the top for a crunchy topping.
Bake for 20-25 minutes, or until the top is golden and bubbly.
Let cool slightly before serving.

Notes

Use a blend of cheeses for added flavor, such as Gruyère or Monterey Jack.
Add a pinch of paprika or mustard powder for a flavor boost.
For a crispier topping, broil for the last 2-3 minutes.
Can be made ahead and refrigerated before baking.