Description
A creamy and comforting twist on traditional mac and cheese with roasted cauliflower.
Ingredients
Scale
- 1 head cauliflower, cut into small bite-size 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 your oven to 425 degrees F. Line a baking sheet with foil or parchment paper.
- Place the cauliflower on the prepared baking sheet. Drizzle olive oil, salt, and pepper over the cauliflower pieces. Toss them to ensure they’re well coated.
- Roast the cauliflower in the oven for 15-20 minutes, or until softened and slightly darker in color.
- In a large pot over low heat, combine the heavy cream and cream cheese. Whisk until the cream cheese is melted and the mixture is smooth.
- Gradually add the cheddar, gruyere, and Monterey Jack cheeses to the pot. Stir continuously until all the cheeses have melted and the sauce is creamy.
- Add the garlic powder, onion powder, and paprika (if using) to the cheese sauce. Mix until fully incorporated and smooth. Remove from heat.
- Gently fold in the roasted cauliflower, ensuring every piece is coated in the cheese sauce.
- Serve immediately and enjoy!
Notes
For added flair, sprinkle some paprika on top before serving. Customize by adding proteins or veggies as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 80mg