CauliMAC & Cheese
We're breaking new ground here! This recipe for cauliflower CauliMAC & Cheese is just what you need in this low-carb world we live in. Skip the boring elbow macaroni and get your serving of vegetables in with this show stopping side dish. I promise, your friends & family won't know what hit them when they taste this flavor packed, cheesy bite!
INGREDIENTS:
2 heads cauliflower cut into florets
Kosher Salt
¼ cup unsalted butter
¼ cup all purpose flour
½ tsp herbes de Provence
½ tsp freshly ground black pepper
dash of cayenne pepper
1 ½ tsp Kosher salt
1 tsp allspice
⅛ tsp cinnamon
3 cups whole milk
pinch of freshly ground nutmeg
1 tsp Dijon mustard
½ tsp Worcestershire sauce
3 cups of grated sharp cheddar cheese or a mixture
1 TBSP melted butter
¾ cup Panko breadcrumbs
Break down 2 heads up cauliflower into medium sized florets. Season the florets with 2 tsp of Kosher salt and spread them out on a baking sheet. Place into the center of a preheated 425F oven and bake for 30 minutes until the cauliflower is slightly soften but still has a little bite to it.
While the cauliflower bakes, melt a half stick of unsalted butter in a medium saucepan over medium heat. Once melted, whisk in flour to create a roux. Quickly add in the herbes de Provence, freshly ground black pepper, cayenne pepper, 1 ½ tsp of Kosher salt, allspice, and cinnamon. Cook stirring often for 1-2 minutes to cook off the raw edge of the flour. Slowly whisk in 3 cups of cold milk along with freshly ground nutmeg, Dijon mustard, and Worcestershire sauce.
Turn the heat up to medium high and bring to the simmer. Once to the simmer, reduce the heat to low and cook the béchamel for 1 minute until thickened. Be sure to whisk the bottom of the pan so that the sauce doesn’t scorch. Once thickened, turn off the heat and whisk in 2 ½ cups of grated cheese. I’m going with a mixture of gouda, sharp cheddar, and gruyere but you can go all sharp cheddar or a mixture of your favorites. Stir to melt the cheese evenly until the sauce is uniform.
Cut the florets of cauliflower into smaller strips and place into a large baking dish. Pour over the cheese sauce and mix until fully combined. Top with the remaining ½ cup of cheese. Mix together panko breadcrumbs and melted butter and evenly distribute the crust topping. Bake the CauliMac & Cheese at 400F for 20 minutes until golden brown. Feel free to make this ahead of time and refrigerate. Just add the panko topping right before you put it in the oven.
