Cauliflower “Mac” and Cheese
Published March 26, 2020
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large cauliflower (2½ pounds), cut into small florets the size of macaroni
- 3tablespoons extra-virgin olive oil
- Kosher salt and black pepper
- 1½cups grated Cheddar (about 6 ounces)
- 1cup heavy cream
- 1garlic clove, finely grated
- ¼teaspoon cayenne
Nutritional analysis per serving (6 servings)
321 calories; 31 grams fat; 15 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 8 grams protein; 196 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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 ¼ cup Cheddar. Add the remaining 1¼ cups Cheddar, heavy cream, garlic and cayenne to the cauliflower and stir to combine. Season with salt and pepper, then top with the reserved ¼ cup Cheddar.
- Step 3
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.
Private Notes
Comments
This was so easy and great! I pulled the cauli in a food processor because I hate how messy it gets on a cutting board. I did not have heavy cream so warmed 1/4 cup butter with 3/4 cup whole milk as a sub. Only big note is to reduce the cayenne by half for your less tolerant spouse and/or kids. I can handle the flames but I live with a few sweet peas who were ‘shocked’ at the spice level.
What I learned from NYT is it is OK to adapt recipes and this is so true during this shelter-in times. I made this dish with cauliflower and packaged shredded cheddar cheese. Instead of heavy cream, I used almond milk and added a tsp of cornstarch to thicken it. I also used olive oil spray rather than EVO. Since it was for only one meal, my dinner, I used half a cauliflower and halved the other ingredients. It was a wonderful dinner and comfort food. And far fewer calories!
It was a cold fall afternoon; I had time on my hands, a large head of cauliflower and no plans. The task of deconstructing a head of cauliflower into pasta sized bits seemed, if not daunting, at least a bit tedious. I listened to football in the background, it wasn't so bad. The final result was wonderful and well worth the time spent. My family loved it and I will make it again, when I have time on my hands. And I probably didn't have to cut the cauliflower into pasta sized pieces.
Following the recipe made a dish that was way too rich and concentrated. I ended up mixing it with a box of rotini and some pasta water and it was quite good that way.
A really rich and low carb dish that I’ll be serving for the holidays for a diabetic loved one. It’s maybe a *little* too rich, which could be remedied by adding more cauliflower than the recipe calls for. Instead of heavy cream, I used 3/4 C cashew cream mixed w 1/4 C water.
Definitely rich! Used a combo of grated emmenthal and cheddar, coated with some flour to keep it from clumping, plus 4 roasted cloves of garlic, chopped. It was the winner at our Thanksgiving table this year.
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