CAULIFLOWER "MAC" AND CHEESE
Somewhere between macaroni and cheese, British cauliflower cheese and a cauliflower gratin is this burbling dish of tangy, creamy cauliflower. Cauliflower florets cut into noodle-size pieces step in for macaroni in this pasta-less macaroni and cheese; they're roasted and draped in a mixture of melty Cheddar, heavy cream, garlic and cayenne. You could also add mustard, thyme or rosemary, or even caramelized onions, and swap out the Cheddar for Gruyère or another cheese. As the cauliflower cooks in the cream mixture, the cream thickens slightly and the cauliflower continues to brown. Serve it with a bright, crisp salad to offset the richness.
Provided by Ali Slagle
Categories dinner, weekday, casseroles, vegetables, main course, side dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 450 degrees. Toss the cauliflower with the olive oil on a baking sheet. Season with salt and pepper, spread in an even layer and roast until browned and cooked through but retaining some bite, about 15 minutes.
- Transfer the cauliflower to an 8-inch or other 2-quart baking dish. (You could also bake this in individual ramekins; just mix the cauliflower with the other ingredients in a medium bowl before dividing.) Reserve 1/4 cup Cheddar. Add the remaining 1 1/4 cups Cheddar, heavy cream, garlic and cayenne to the cauliflower and stir to combine. Season with salt and pepper, then top with the reserved 1/4 cup Cheddar.
- Roast until the cream has thickened, the cheese has melted, and some of the cauliflower is browned on top, 15 to 20 minutes. Let sit 5 minutes before serving.
BEST EVER CAULIFLOWER MAC & CHEESE
We all know that the best topping for cauliflower is cheese, now you can have both your comfort food and your veggie all in one bowl. Inspired by Jamie Oliver's cauliflower mac & cheese, this one is a creamy, vegetarian dish with hidden veggies for your kids!
Provided by colleenfitzgerald_1
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Cook the cauliflower in simmering water until tender. Use a slotted spoon to remove.
- Cut the cauliflower florets into bite size pieces.
- Return water to the boil and cook the pasta in the same water. Drain.
- Combine the melted butter, breadcrumbs and parmesan cheese in a bowl and set aside.
- Melt the butter in medium sauce pan.
- Add flour mixed with salt, nutmeg and pepper, using a whisk to stir until well blended.
- Slowly add the milk and cream, stirring continuously until blended.
- Simmer for 2 minutes or until it thickens, stirring constantly.
- Remove from heat and add the cheese, stirring until melted.
- Combine the pasta, cauliflower and cheese sauce and transfer to a buttered casserole dish.
- Top with the breadcrumb mixture.
- Bake for 20 minutes, until the breadcrumbs form a crispy crust.
CAULIFLOWER "MAC" AND CHEESE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Preheat the oven to 375 degrees F. Grease a baking dish with butter.
- Cook the cauliflower in the boiling water until just crisp-tender, about 10 minutes. Drain well.
- In a large saucepan, heat the milk and butter over medium heat. Whisk in the dry mustard and add some hot sauce, salt and pepper. Just before the milk comes to a boil, turn off the heat and stir in the pepper jack and goat cheese. When melted and smooth, stir in the cauliflower. Spread the mixture into the prepared baking dish and sprinkle over the Parmesan.
- Bake until the top is golden brown and the mixture is bubbling, about 30 minutes. Let rest for a few minutes before serving.
CAULIFLOWER MAC N CHEESE
Provided by Rachael Ray : Food Network
Time 1h50m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Bring water to a boil for pasta. Salt the water and undercook the pasta by 2 minutes, about 5 to 6 minutes.
- While the water comes to a boil, in a covered Dutch oven heat extra-virgin olive oil over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot and add 1 cup stock, cover and steam 12 to 15 minutes until tender. Remove and separate the cauliflower into florets. Discard water from pot.
- Over medium heat in the same pot, melt the butter, then add onions and garlic. Saute for 3 to 4 minutes, until tender. Add in the flour and whisk for 1 minute. Whisk in the whole milk and season with salt, pepper, nutmeg, and sage. When thickened, stir in the Dijon mustard and 2/3 of the combined cheeses.
- Drain the pasta, add to the cauliflower, stir in the cheese sauce, transfer to baking dish, top with remaining cheese. Cool completely and cover for a make-ahead meal.
- Preheat the oven to 400 degrees F.
- Bake until brown on a baking sheet to catch the bubble-over. The casserole will take 40 to 45 minutes to heat through.
- Garnish bowls of cauli-mac-n-cheese with chopped spicy watercress.
CAULIFLOWER "MAC" AND CHEESE CASSEROLE
Steps:
- 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.
- 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. 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.
MAC AND CHEESE WITH CAULIFLOWER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon butter and 1 grated garlic clove in a small nonstick skillet over medium heat until foamy. Stir in the panko, season with salt and pepper and cook, stirring, until golden, about 5 minutes. Transfer to a small bowl and stir in the parsley.
- Bring a large pot of salted water to a boil. Add the macaroni and cook as the label directs for al dente, adding the cauliflower during the last 4 minutes of cooking. Reserve 1/4 cup cooking water, then drain the macaroni and cauliflower; set aside. Carefully wipe out the pot.
- Return the pot to the stove, add the remaining 3 tablespoons butter and melt over medium-high heat. Add the remaining 2 grated garlic cloves and cook 1 minute. Whisk in the flour and cook until golden, about 2 minutes. Whisk in the milk, return to a simmer and cook until thickened and smooth, 1 to 2 minutes. Whisk in the cream cheese and cheddar until smooth; season with 1/2 teaspoon salt.
- Stir the spinach into the cheese sauce until wilted, then add the macaroni and cauliflower; season with salt and pepper. Stir in the reserved cooking water, 1 tablespoon at a time, until the sauce is creamy and smooth. Divide among bowls and top with the herbed panko.
Nutrition Facts : Calories 740, Fat 35 grams, SaturatedFat 20 grams, Cholesterol 99 milligrams, Sodium 873 milligrams, Carbohydrate 74 grams, Fiber 10 grams, Protein 32 grams, Sugar 11 grams
VEGAN CAULIFLOWER MAC AND CHEESE
This low-fat, dairy-free version of an American classic certainly has the right look, with its creamy orange sauce, thanks to pureed cauliflower, vegan Cheddar and turmeric. We used umami-packed miso paste and nutritional yeast to evoke the savory, nutty quality of cheese.
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil.
- Put the cauliflower and 1 cup water in a small saucepan over medium heat. Cover, bring to a simmer and cook until the cauliflower is fully softened, about 20 minutes. Transfer the cooked cauliflower and all the cooking liquid to a food processor and set aside. Wipe out the saucepan.
- Heat the oil in the saucepan over medium heat. Add the shallot and garlic and cook, stirring, until softened, about 3 minutes. Stir in the lemon juice, miso, mustard, 1 teaspoon salt, 3/4 teaspoon black pepper, cayenne and turmeric until well combined. Gradually whisk in the almond milk, nutritional yeast and brown sugar and bring just to a simmer. Remove from heat.
- Process the cauliflower until smooth. With the food processor running, gradually add the warm almond milk mixture and process until extra creamy.
- Transfer the cauliflower-almond milk mixture to a large saucepan over medium heat, add the vegan Cheddar and stir occasionally until it melts.
- Meanwhile, add the elbow macaroni to the boiling water and cook according to package directions. Strain, reserving 1 cup of pasta water.
- Add the pasta to the sauce and stir to combine. Stir in some of the reserved pasta cooking liquid to reach your desired consistency. Add salt to taste. Serve hot with hot sauce on the side if using.
Nutrition Facts : Calories 460 calorie, Fat 15 grams, SaturatedFat 1.5 grams, Sodium 650 milligrams, Carbohydrate 67 grams, Fiber 7 grams, Protein 16 grams, Sugar 6 grams
CAULIFLOWER MAC & CHEESE
Combine cauliflower cheese with macaroni and thyme for a comforting pasta bake that only takes 10 minutes to prepare
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat oven to 190C/170C fan/gas 5. Toss the cauliflower with the oil and half the thyme, and spread out on a large non-stick baking tray. Roast for 20 mins until softened and golden brown. Meanwhile, bring a large pan of salted water to the boil and cook the macaroni following pack instructions. Drain.
- Melt the butter in a medium saucepan, stir in the flour and mustard, and cook for 2 mins. Remove from the heat and gradually whisk in the milk and remaining thyme. Return to the heat and cook for 4-5 mins, whisking all the time, until you have a thick, smooth sauce. Remove from the heat for 2 mins, then stir in the cheddar and half the Parmesan.
- If the macaroni is sticking together, pour a little boiling water over it, then drain and add to the sauce with the cauliflower. If the sauce is a bit thick, add a splash more milk. Tip into a large, shallow baking dish, sprinkle over the remaining Parmesan and top with the macadamias. Bake for 20 mins until cooked through and bubbling at the edges.
Nutrition Facts : Calories 898 calories, Fat 45 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 39 grams protein, Sodium 1.3 milligram of sodium
CAULIFLOWER & MACARONI CHEESE
What do you get if you add cauliflower, cheese and macaroni? Comfort food heaven
Provided by Good Food team
Categories Lunch, Main course
Time 30m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Cook the macaroni following pack instructions, adding the cauliflower for the final 4 mins.
- Melt the butter in a pan, then stir in the flour and mustard powder and cook for 2 mins. Gradually add the milk, stirring all the time to get a smooth sauce. Add three-quarters of the cheese and some seasoning to the sauce.
- Drain the macaroni and cauliflower and stir into the cheese sauce. Transfer to an ovenproof dish, then sprinkle over the remaining cheese and flash under a hot grill until golden and bubbling. Serve with a green salad, if you like.
Nutrition Facts : Calories 446 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.68 milligram of sodium
CAULIFLOWER MAC-N-CHEESE
Simple mac-n-cheese.
Provided by Zach Paquette
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 6 minutes. Place cauliflower in a blender or food processor; blend until smooth.
- Coat a large saucepan with non-stick cooking spray; place over medium heat. Add oil and flour; cook, stirring constantly, until a thick paste forms, 1 to 2 minutes. Add milk; cook and stir until mixture thickens, 3 to 4 minutes.
- Mix cauliflower, Cheddar cheese, cream cheese, salt, and pepper into milk mixture; stir until sauce is smooth. Fold macaroni into sauce.
Nutrition Facts : Calories 470.7 calories, Carbohydrate 34.3 g, Cholesterol 77.7 mg, Fat 28.5 g, Fiber 1.6 g, Protein 19.3 g, SaturatedFat 16.1 g, Sodium 655.5 mg, Sugar 3.1 g
CAULIFLOWER "MAC AND CHEESE" BAKE
Replace macaroni with cauliflower in our twist on a classic Mac and Cheese. Our imposter pasta is sure to become a new family favourite.
Provided by Cracker Barrel
Categories Trusted Brands: Recipes and Tips CRACKER BARREL Shreds
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees F (190 degrees C).
- Cook cauliflower in boiling water in large saucepan 4 minutes; drain well.
- Melt 2 Tbsp. margarine in large saucepan on medium heat. Add onions; cook and stir 3 minutes or until crisp-tender. Stir in flour and mustard; cook and stir 1 minute. Whisk in milk; cook 5 minutes or until thickened, stirring frequently. Remove from heat. Add 1-1/4 cups Cheddar and 3 Tbsp. Parmesan; stir until Cheddar is melted. Add cauliflower; stir to evenly coat. Spoon into 2.5-L casserole dish sprayed with cooking spray.
- Microwave remaining margarine in medium microwaveable bowl on HIGH 30 sec. or until melted. Stir in bread crumbs and remaining Parmesan; sprinkle over cauliflower mixture.
- Bake 20 to 25 minutes or until heated through, topping with remaining Cheddar for the last 5 minutes.
Nutrition Facts : Calories 320.7 calories, Carbohydrate 25.4 g, Cholesterol 22.6 mg, Fat 18.7 g, Fiber 3.4 g, Protein 16.2 g, SaturatedFat 9.7 g, Sodium 460.5 mg, Sugar 8.8 g
EASY LOW-CARB CAULIFLOWER MAC 'N CHEESE
This low-carb keto cauliflower mac 'n cheese is a wonderful alternative to the traditional version, and a great vegetarian main dish as well.
Provided by Fioa
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated.
- Roast in the preheated oven until crisp, 10 to 15 minutes. Place in an 8-inch baking dish.
- Combine Cheddar cheese, heavy cream, ghee, and nutmeg in a saucepan over medium heat; simmer until bubbly, about 5 minutes. Pour over cauliflower; mix well. Sprinkle Parmesan cheese on top.
- Bake in the preheated oven until golden, about 10 minutes.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 9.5 g, Cholesterol 81.9 mg, Fat 35 g, Fiber 3.9 g, Protein 12 g, SaturatedFat 16.9 g, Sodium 869.2 mg, Sugar 3.7 g
CAULIFLOWER MAC & CHEESE
Make and share this Cauliflower Mac & Cheese recipe from Food.com.
Provided by Food.com
Categories < 60 Mins
Time 1h
Yield 1 casserole dish
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Arrange the cauliflower in a single layer on a baking sheet, and drizzle with olive oil. Season with salt and pepper and toss until coated. Roast for 20 minutes, just until golden brown. Transfer to a 9 x 13 baking dish.
- In a medium sauce pot over medium heat, melt the butter. Whisk in the flour and cook the paste, stirring constantly, for 1 minute. Whisk in the milk and bring to a boil, stirring often, cooking until sauce has thickened. Add the cheeses and whisk until combined. Season with salt and lots of pepper.
- Pour the sauce over the cauliflower and toss to coat. Bake for 30-35 minutes, until golden brown and bubbling. Rest for 15 minutes and then serve, garnished with parsley.
Nutrition Facts : Calories 2477.3, Fat 181.2, SaturatedFat 97.3, Cholesterol 489.9, Sodium 4237.8, Carbohydrate 107.1, Fiber 18.1, Sugar 57, Protein 117.9
CAULIFLOWER "MACARONI" AND CHEESE
A healthier version of the classic comfort food... it won for "Best Mac and Cheese" at our annual cookout, kids love it, and you don't feel as guilty!
Provided by angelinamarie3
Categories Cauliflower Side Dishes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish.
- Bring a large pot of salted water to a boil. Add cauliflower and cook until tender, 8 to 10 minutes. Remove from heat, drain, and set on paper towels to dry.
- Meanwhile, melt butter in a small saucepan over medium heat. Add garlic and saute until fragrant, about 1 minute. Pour in heavy cream and cook until bubbling. Slowly add 1 cup Cheddar cheese; cook, stirring constantly, until sauce is thickened, 2 to 3 minutes.
- Place cauliflower in the prepared baking dish. Pour cheese sauce over top and stir until thoroughly coated. Sprinkle remaining Cheddar cheese over top.
- Bake in the preheated oven until cheese is fully melted, about 10 minutes.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 6.3 g, Cholesterol 71.8 mg, Fat 21.8 g, Fiber 2.4 g, Protein 11.7 g, SaturatedFat 13.7 g, Sodium 283.9 mg, Sugar 2.5 g
ROASTED CAULIFLOWER MAC AND CHEESE
This roasted cauliflower mac and cheese is a no-pasta version of a classic.
Provided by Fernella
Categories Side Dish Vegetables Cauliflower
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray cauliflower florets with cooking spray and season with salt and pepper; place on a baking sheet.
- Roast in the preheated oven for 30 minutes.
- Meanwhile, heat half-and-half in a saucepan over medium-low heat. Add Mexican, Cheddar, and cream cheeses slowly, stirring to combine, until melted.
- Butter an 8x10-inch baking dish.
- Mix roasted cauliflower with cheese sauce. Transfer to the prepared dish.
- Bake in the preheated oven until bubbly, about 15 minutes.
Nutrition Facts : Calories 624.5 calories, Carbohydrate 15.6 g, Cholesterol 156.1 mg, Fat 50.5 g, Fiber 3.6 g, Protein 30.7 g, SaturatedFat 33.2 g, Sodium 845.6 mg, Sugar 3.8 g
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