Sides
Cauliflower Mac and Cheese
Description
Comfort food that’s low-carb too? This time, you CAN have it all with creamy Cauliflower Mac and Cheese! The recipe replaces the macaroni noodles with tender cauliflower florets for a lightened-up remake of everyone’s favorite cheesy pasta dish.
Ingredients
- For the Cauliflower Mac and Cheese:
- 8 cups 1-inch cauliflower florets about 2 small heads or 28 ounces florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk 2% also works; use part half-and-half for a richer flavor
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
- ¼ teaspoon garlic powder
- ⅛ to ¼ teaspoon cayenne pepper
- 6 ounces FRESHLY SHREDDED extra sharp cheddar cheese about 1 1/2 cups (Do not use pre-shredded! It won’t melt smoothly.)
- ½ cup full-fat Greek yogurt
- For the Topping:
- 3 tablespoons unsalted butter
- ¾ cup whole-wheat panko breadcrumbs or regular panko
- ½ cup grated Parmesan cheese
Directions
- Set the Greek yogurt out to come to room temperature. Place a rack in the center of your oven and preheat to 375°F. Generously coat a 9×13-inch baking dish with nonstick spray.
- Place the cauliflower in a large microwave-safe bowl and add 1 inch of water. Cover with a damp paper towel and microwave on high power for 4 minutes. Stir, then recover and microwave for 4 minutes more, until the cauliflower is slightly softened but still definitely fairly al dente. Drain into a colander, then spread into a single layer on paper or kitchen towels and pat dry. Let air dry while you make the sauce.
- In a Dutch oven or large, deep stockpot, heat the butter over medium heat.
- As soon as the butter melts, sprinkle the flour over the top and cook, whisking constantly, until flour turns light golden brown and smells lightly nutty, about 1 minute. Gradually pour in the milk, whisking constantly to prevent lumps from forming. Bring to a simmer and cook, stirring continuously to make sure the sauce doesn’t stick to the bottom, until the sauce thickens, 3-5 minutes.
- Reduce the heat to low. Whisk in the mustard, salt, black pepper, garlic powder, and cayenne pepper.
- Next, stir in the cheddar by small handfuls, adding it gradually and stirring all the while to ensure it melts smoothly. Make sure each addition of cheese melts before adding the next.
- Remove from the heat. Stir in the Greek yogurt.
- Add the cauliflower, stirring gently to combine. The sauce will seem very thick, but will thin out as water is released from the cauliflower when it cooks. Transfer the mixture to the prepared baking dish and spread into an even layer.
- Make the topping: In a small bowl, melt the butter. Add the Panko and Parmesan. Stir to combine, then sprinkle evenly over the top of the cauliflower mac.
- Bake for 25 to 35 minutes, or until hot and bubbly and the cauliflower is just fork tender. If you’d like to crisp the top, turn the oven to broil for a few minutes until golden in spots. Let rest 5 minutes, then serve.
