MAC N CHEESE - NO MAC - JUST CAULIFLOWER
I love Mac & Cheese - except all of that pasta sometimes is not the best for me - so a great substitute - and now that's all I do - is make it with cauliflower Just as tasty and a ton less calories
Provided by Bruce Hoffman @hoffmanbf
Categories Side Casseroles
Number Of Ingredients 5
Steps:
- Prep by shredding a block of cheddar cheese ( or you can use already grated- but it is fresher if you grate your own - but takes more time)
- First time using an Instant Pot for this mac & cheese with no Macaroni
- take green leaves off cauliflower and wash whole. trim stem so that it fits into the hole on the metal stand inside the Instant Pot
- Put whole cauliflower in stand and set steam for 5 minutes
- While cauliflower is steaming - melt butter in a saute pot -
- slowly add flour to make a light roux (paste)
- slowly add grated cheese a little at a time - stirring so that it melts - add all the cheese
- add milk as needed to make the sauce a nice velvety thickness
- when cauliflower is done - after 5 minutes - do the quick release - remove cauliflower and place flowerettes in a baking dish - they should come off real easy
- pour cheese sauce over cauliflower
- bake at 350 until top is golden brown
CAULIFLOWER "MAC 'N' CHEESE" CASSEROLE
This gluten-free dish offers all the melty goodness of a mac 'n' cheese dinner, without the carb-heavy pasta. A dash of curry powder adds a gentle hint of spice that makes this a freezer dinner the whole family can get excited about. Make a double batch and freeze an extra for an emergency dinner that's actually delicious.
Provided by Anna Stockwell
Categories Freezer Food Macaroni and Cheese Cauliflower Wheat/Gluten-Free Cheese Milk/Cream Dinner Vegetarian Cheese Week
Yield Serves 4
Number Of Ingredients 11
Steps:
- Toss cauliflower and 1/4 tsp. salt in a large microwave-safe bowl. Cover with plastic wrap, pierce plastic with a knife a few times to vent, and microwave on high 10 minutes. Carefully remove plastic and transfer cauliflower to a colander. Let cool to room temperature, then transfer to a large bowl.
- Meanwhile, cook milk, cream cheese, curry powder, mustard, and remaining 1 tsp. salt in a medium saucepan over medium heat, stirring constantly, until smooth, about 4 minutes. Let cool to room temperature, about 30 minutes. Add cauliflower and toss to combine. Add mozzarella and 6 oz. cheddar and toss to combine-mixture should be cool enough so cheese doesn't melt. Transfer cauliflower mixture to freezer-to-oven-safe baking dish or dishes.
- If baking immediately, preheat oven to 350°F. Cover dish with foil and bake casserole until heated through and just beginning to bubble, about 45 minutes for large dish, or about 30 minutes for small dishes. Remove foil and sprinkle cheddar over. Heat broiler and broil until top is browned and bubbling, 2-5 minutes.
- If freezing to bake later, cover dish with an airtight lid or double layer of plastic wrap and freeze up to 3 months. To cook, preheat oven to 350°F. Cover dish with foil and bake casserole 45 minutes for large dish, or 30 minutes for small dishes. Remove foil and stir well with a rubber spatula. Continue to bake, uncovered, until just bubbling and heated through, 10-15 minutes more. Sprinkle cheddar over. Heat broiler and broil until top is browned and bubbling, 2-5 minutes.
- To cook individually portioned frozen casseroles in the microwave, partially cover and microwave on high 4 minutes. Uncover, stir, and microwave at 1-minute intervals until heated through, 4-5 minutes more.
- Top with chives, if using, before serving.
- Do Ahead
- Casserole(s) can be assembled 1 day ahead; cover and chill, or freeze up to 3 months.
HIDDEN CAULIFLOWER MAC 'N' CHEESE
Make this creamy, healthy Mac n' Cheese recipe. This take on your family's favorite is made in one pot using the Instant Pot.
Provided by Megan Gilmore
Categories Pasta Macaroni and Cheese Instant Pot Quick & Easy Pressure Cooker One-Pot Meal Kid-Friendly Small Plates
Yield Serves 8
Number Of Ingredients 8
Steps:
- Pour the pasta into the Instant Pot and add the water, soy sauce, mustard, and salt. Stir well to combine, then add the cauliflower on top without stirring, making sure that the cauliflower layer completely covers the pasta for even cooking. Secure the lid and move the steam release valve to Sealing. Select Manual/ Pressure Cook to cook on high pressure for 3 minutes. While the pot is coming to pressure, shred the Cheddar (you should have about 1 cup, tightly packed).
- When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure.
- When the floating valve drops, remove the lid and stir the pasta well, using a spatula to break up any pasta that has stuck together or stuck to the bottom of the pot. (A little sticking is to be expected, but it will loosen up when you stir.) Use the spatula to mash any intact cauliflower florets against the side of the pot to help them dissolve into the pasta sauce.
- Add the Cheddar and parmesan and stir well. Taste and adjust the seasonings as needed and serve warm. Store leftovers in an airtight container in the fridge for 4 days.
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
5-INGREDIENT CAULIFLOWER MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: cauliflower, salt, pepper, sour cream, shredded cheddar cheese, fresh parsley
Provided by Mercedes Sandoval
Categories Sides
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Cut cauliflower into small florets, about 4 cups (1.2 kg).
- Add cauliflower florets into a 6-quart (6 L) Dutch oven of boiling water and boil for 5 minutes.
- Drain the cauliflower in a colander, and return to the pot. Reduce heat to low.
- Add in salt, pepper, and sour cream, and stir until thoroughly combined.
- Stir in cheddar cheese until melted.
- Remove from heat. Top with parsley (optional).
- Enjoy!
Nutrition Facts : Calories 253 calories, Carbohydrate 19 grams, Fat 15 grams, Fiber 7 grams, Protein 14 grams, Sugar 7 grams
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VEGAN CAULIFLOWER MAC AND CHEESE RECIPE (DAIRY-FREE)
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- Heat the oil in a large saucepan over medium heat until shimmering. If using the optional shallot, add it and stir, cooking until slightly softened, about 3-4 minutes. Add the nutritional yeast, mustard, turmeric, tomato paste, garlic, and salt. Stir and cook for about 45 seconds, or until fragrant. Add the almond milk, scraping the bottom of the pan as you stir it in. Bring to a steady simmer.
- Add the miso, cauliflower, and cashews to the pan, reduce the heat to medium-low, and partially cover the pan. Continue to cook, stirring occasionally, until the cauliflower is fork-tender, about 20 minutes.
- Add the mixture to your blender (working in batches if needed; I divide this in half to use in my Ninja) and blend until completely smooth. If you don't have a high-powered blender this may take a few minutes to break down the cashews. Stop to scrape down the sides as needed. Set aside when done.
- Meanwhile, cook your pasta in a pot of generously-salted water. Cook until al dente, according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta (but do not rinse it), leaving it in the strainer.
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