Cauliflower Mac and Cheese Bake
Ingredients
The cauliflower
-
800
g
raw cauliflower, cut into florets
-
1
Tablespoon
olive oil
-
1
teaspoon
garlic powder
-
¼
teaspoon
black pepper
The sauce
-
1
Tablespoon
unsalted butter or vegan butter
-
6
oz
cream cheese
-
½
cup
cream
-
⅓
cup
non-dairy milk
-
½
teaspoon
paprika or smoked paprika
-
½
cup
salsa (optional)
-
6
oz
shredded sharp cheddar cheese
-
½
cup
grated parmesan cheese
-
¼
cup
blanched almond flour
-
¼
teaspoon
kosher salt
-
to taste
freshly cracked black pepper
Instructions
- Preheat the oven to 350°F.
- Toss cauliflower florets with olive oil, garlic powder, and black pepper, then bake for 15 minutes.
- Cut baked florets into smaller pieces and set aside.
- In a pot, bring cream and non-dairy milk to a soft boil, then whisk in butter and cream cheese over medium heat.
- Add shredded cheddar cheese and stir until combined, then mix in paprika and optional salsa.
- Add the cauliflower to the cheese sauce and stir for about 3 minutes.
- In a bowl, mix grated parmesan and almond flour, then add half of this mixture to the pot along with salt and pepper.
- Spoon the mixture into a casserole dish, topping with the remaining parmesan and almond flour mixture.
- Bake for 25-35 minutes until golden, optionally broiling for a crispy top.
- Let cool for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
4–5
Calories
342
Total fat
24.5g
Total carbohydrates
11.5g
Total protein
16.5g
Sodium
660.9mg
Cholesterol
69.5mg
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