Description
A cozy and healthier twist on classic mac and cheese using roasted cauliflower and a creamy blend of cheeses.
Ingredients
Scale
- 1 head cauliflower, cut into small bite-sized pieces
- 2 Tbsp. olive oil
- 1/4 tsp. freshly ground black pepper
- 1/2 tsp. salt
- 1 tsp. garlic powder
- 1/4 tsp. onion powder
- 1 1/2 cup heavy whipping cream
- 4 ounces cream cheese, cut into small cubes
- 1 cup shredded cheddar cheese
- 1 cup gruyere cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 tsp. paprika (optional)
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil or parchment paper for easy cleanup.
- Place the cauliflower on the prepared baking sheet. Drizzle olive oil over the pieces and sprinkle salt and pepper. Toss to coat well.
- Bake for 15-20 minutes until the cauliflower is softened and some pieces begin to caramelize.
- In a large pot set over low heat, pour in the heavy cream and toss in the cream cheese. Whisk until melted.
- Gradually add the remaining cheeses, stirring continuously until everything is melted and smooth.
- Mix in the garlic powder, onion powder, and paprika, letting the mixture come to a gentle simmer.
- Whisk your velvety sauce for extra fluffiness, then fold in the roasted cauliflower pieces.
- Serve immediately for the best experience!
Notes
For a pop of color, stir in a handful of fresh spinach or kale. You can make this dish ahead of time and store it in the refrigerator before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 550mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg