Directions

Ingredients

Cauliflower Mac 'n' Cheese

‍Nutrition:
Calories: 355
Fat: 29 grams
Net Carb: 14 grams
Protein: 10 grams

Photographed By: Anne Watson
Directions:

Break the cauliflower florets into small pieces, about the size of penne pasta. Lay the cauliflower on a cookie sheet,  sprinkle with salt, and bake at 400° for 40 minutes until soft and slightly browned.

While the cauliflower is cooking, add the heavy cream and half and half to a 2-quart saucepan. Bring to a simmer and add the onion and garlic. Simmer for 25 minutes, stirring a few times and making sure not to let the cream boil or curdle.

After 25 minutes, strain the cream into a large saucepan on low heat. Stir in the shredded cheese a cup at a time, reserving 1 cup of the cheese. Once the cheese is melted, turn off the heat and let it rest while you get the cauliflower out of the oven.

Drain off any water from the cauliflower before placing it in a 10x10 casserole dish. Stir in the cheese sauce and mix gently until distributed evenly.

Sprinkle the remaining cheese on top. Mix the panko and melted butter or ghee and sprinkle it over the top of the casserole and bake at 400° for 25 minutes or until bubbling and crisp.

For a crunchy topping, broil on high for 3 minutes before taking it out of the oven.

Once out of the oven, let rest for 10 minutes before serving.

Pro Tip: Like most casseroles and baked pasta dishes—especially cheesy ones—it’s important to let the dish rest for 10 minutes before serving. Digging in too quickly will result in a liquid, soupy scoop, plus, letting it sit will allow the dish to cool to an edible temperature.

Cauliflower Mac 'n' Cheese

4 cups cauliflower florets

1 pound cheddar cheese, shredded

1 ⅓ cups heavy cream

1 ⅓ cups half and half

4 garlic cloves, minced

1 white onion, cubed

1 cup panko bread crumbs

4 tablespoons butter or ghee, melted

2 teaspoons salt

Directions

Ingredients

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Cauliflower Mac 'n' Cheese

Say cheese! This healthier take on a comfort food classic with cauliflower, a creamy cheese sauce, and a crisp panko topping is sure to be a new weeknight favorite.

By

Chef Catherine McKnight

July 1, 2021

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Low hassle, high nutrition

Fierce Food: Easy

Fierce Food: Easy

50/50 mixes of powerful veggies and starchy favorites

Fierce Food: Balance

Fierce Food: Balance

Maximize nutrients, minimize sugar and starch

Fierce Food: Power

Fierce Food: Power

Power

65 Total Minutes

8 Servings

Ingredients

4 cups cauliflower florets

1 pound cheddar cheese, shredded

1 ⅓ cups heavy cream

1 ⅓ cups half and half

4 garlic cloves, minced

1 white onion, cubed

1 cup panko bread crumbs

4 tablespoons butter or ghee, melted

2 teaspoons salt

4 cups cauliflower florets

1 pound cheddar cheese, shredded

1 ⅓ cups heavy cream

1 ⅓ cups half and half

4 garlic cloves, minced

1 white onion, cubed

1 cup panko bread crumbs

4 tablespoons butter or ghee, melted

2 teaspoons salt

4 cups cauliflower florets

1 pound cheddar cheese, shredded

1 ⅓ cups heavy cream

1 ⅓ cups half and half

4 garlic cloves, minced

1 white onion, cubed

1 cup panko bread crumbs

4 tablespoons butter or ghee, melted

2 teaspoons salt

Kitchen Equipment

Cookie sheet

2-quart saucepan

Strainer

Large saucepan

10x10 casserole dish

Cookie sheet

2-quart saucepan

Strainer

Large saucepan

10x10 casserole dish

Cookie sheet

2-quart saucepan

Strainer

Large saucepan

10x10 casserole dish

Ingredient Replacement

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Reading time:

3 Minutes

‍Nutrition:
Calories: 355
Fat: 29 grams
Net Carb: 14 grams
Protein: 10 grams

Photographed By: Anne Watson
Directions:

Break the cauliflower florets into small pieces, about the size of penne pasta. Lay the cauliflower on a cookie sheet,  sprinkle with salt, and bake at 400° for 40 minutes until soft and slightly browned.

While the cauliflower is cooking, add the heavy cream and half and half to a 2-quart saucepan. Bring to a simmer and add the onion and garlic. Simmer for 25 minutes, stirring a few times and making sure not to let the cream boil or curdle.

After 25 minutes, strain the cream into a large saucepan on low heat. Stir in the shredded cheese a cup at a time, reserving 1 cup of the cheese. Once the cheese is melted, turn off the heat and let it rest while you get the cauliflower out of the oven.

Drain off any water from the cauliflower before placing it in a 10x10 casserole dish. Stir in the cheese sauce and mix gently until distributed evenly.

Sprinkle the remaining cheese on top. Mix the panko and melted butter or ghee and sprinkle it over the top of the casserole and bake at 400° for 25 minutes or until bubbling and crisp.

For a crunchy topping, broil on high for 3 minutes before taking it out of the oven.

Once out of the oven, let rest for 10 minutes before serving.

Pro Tip: Like most casseroles and baked pasta dishes—especially cheesy ones—it’s important to let the dish rest for 10 minutes before serving. Digging in too quickly will result in a liquid, soupy scoop, plus, letting it sit will allow the dish to cool to an edible temperature.

‍Nutrition:
Calories: 355
Fat: 29 grams
Net Carb: 14 grams
Protein: 10 grams

Photographed By: Anne Watson
Directions:

Break the cauliflower florets into small pieces, about the size of penne pasta. Lay the cauliflower on a cookie sheet,  sprinkle with salt, and bake at 400° for 40 minutes until soft and slightly browned.

While the cauliflower is cooking, add the heavy cream and half and half to a 2-quart saucepan. Bring to a simmer and add the onion and garlic. Simmer for 25 minutes, stirring a few times and making sure not to let the cream boil or curdle.

After 25 minutes, strain the cream into a large saucepan on low heat. Stir in the shredded cheese a cup at a time, reserving 1 cup of the cheese. Once the cheese is melted, turn off the heat and let it rest while you get the cauliflower out of the oven.

Drain off any water from the cauliflower before placing it in a 10x10 casserole dish. Stir in the cheese sauce and mix gently until distributed evenly.

Sprinkle the remaining cheese on top. Mix the panko and melted butter or ghee and sprinkle it over the top of the casserole and bake at 400° for 25 minutes or until bubbling and crisp.

For a crunchy topping, broil on high for 3 minutes before taking it out of the oven.

Once out of the oven, let rest for 10 minutes before serving.

Pro Tip: Like most casseroles and baked pasta dishes—especially cheesy ones—it’s important to let the dish rest for 10 minutes before serving. Digging in too quickly will result in a liquid, soupy scoop, plus, letting it sit will allow the dish to cool to an edible temperature.

‍Nutrition:
Calories: 355
Fat: 29 grams
Net Carb: 14 grams
Protein: 10 grams

Photographed By: Anne Watson
Directions:

Break the cauliflower florets into small pieces, about the size of penne pasta. Lay the cauliflower on a cookie sheet,  sprinkle with salt, and bake at 400° for 40 minutes until soft and slightly browned.

While the cauliflower is cooking, add the heavy cream and half and half to a 2-quart saucepan. Bring to a simmer and add the onion and garlic. Simmer for 25 minutes, stirring a few times and making sure not to let the cream boil or curdle.

After 25 minutes, strain the cream into a large saucepan on low heat. Stir in the shredded cheese a cup at a time, reserving 1 cup of the cheese. Once the cheese is melted, turn off the heat and let it rest while you get the cauliflower out of the oven.

Drain off any water from the cauliflower before placing it in a 10x10 casserole dish. Stir in the cheese sauce and mix gently until distributed evenly.

Sprinkle the remaining cheese on top. Mix the panko and melted butter or ghee and sprinkle it over the top of the casserole and bake at 400° for 25 minutes or until bubbling and crisp.

For a crunchy topping, broil on high for 3 minutes before taking it out of the oven.

Once out of the oven, let rest for 10 minutes before serving.

Pro Tip: Like most casseroles and baked pasta dishes—especially cheesy ones—it’s important to let the dish rest for 10 minutes before serving. Digging in too quickly will result in a liquid, soupy scoop, plus, letting it sit will allow the dish to cool to an edible temperature.

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