Cauliflower mac and cheese casserole

I used a small head of cauliflower and it was too much sauce – do be sure to use a large head of cauliflower or reduce the sauce measures. It’s delicious anyway.

  • Kosher salt, as needed, plus 1/2 teaspoon
  • 1 large head cauliflower, cut into small florets
  • Vegetable oil spray
  • 1 cup heavy cream
  • 2 ounces cream cheese, cut into small pieces
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon garlic powder (I used 4 roasted garlic cloves, mashed)
  • Equipment: 8 by 8-inch baking dish

Directions

Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.

Spray the baking dish with vegetable oil spray. (I don’t keep vegetable oil spray around – I greased it using a butter wrapper.)

Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. (Does anyone actually do that? I drained it but didn’t mess with paper towels.) Transfer the cauliflower to the baking dish and set aside.

Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.

Variation: I made it with swiss cheese instead of the cheddar and frozen broccoli florets instead of cauliflower.

Advertisements