Cauliflower Mac and Cheese
A creamy and cheesy take on the comforting classic made with cauliflower instead of pasta. All the flavor and texture of mac and cheese but without all the carbs and calories. This is also easy to make gluten free or dairy free!
Ingredients
- 1 head of cauliflower-washed and trimmed
- 1 tbsp plant-based butter (can sub for real butter)
- 1/4 cup dairy-free heavy cream (sub for real cream if desired)
- 1/4 cup soy milk (or sub preferred milk)
- 1/2 cup shredded cheddar cheese (or sub for dairy-free)
- 1/2 cup shredded gruyere cheese (or sub for dairy-free)
- 1 tsp Dijon mustard
- 1 tbsp nutritional yeast (optional)
- 1 tsp onion powder
- 1 tsp garlic powder
- salt and pepper to taste
- 1 cup panko bread crumbs (can sub for gluten-free bread crumbs)
- parsley garnish (optional)
Instructions
- Preheat oven to 400 degrees and grease a 9x9 casserole dish.
- Wash and trim cauliflower. Cut into bite-size florets and boil in salted water for about 5 minutes until slightly tender. Drain and pour into the prepared casserole dish.
- Combine the butter, milk, heavy cream, cheese, mustard, and spices in a saucepan over medium heat. Stir often until the sauce thickens slightly and the cheese is fully melted.
- Pour the sauce over the cauliflower. Top with bread crumbs and place in the oven until bread crumbs are well browned, or about 17-20 minutes.
- Serve warm and top with chopped parsley if desired. Store leftovers in an airtight container in the fridge for 3-5 days.