Description
Creamy baked cauliflower mac and cheese made with tender florets coated in a rich cheddar sauce. A lighter twist on a comfort food classic.
Ingredients
Units
Scale
- 1 large head cauliflower, cut into bite sized florets
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 2 cups whole milk, warmed
- 2 cups sharp cheddar cheese, freshly shredded
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Preheat oven to 375 degrees Fahrenheit and lightly grease a baking dish.
- Bring a large pot of salted water to a boil and cook cauliflower florets for 5 minutes until just tender. Drain thoroughly.
- In a saucepan over medium heat, melt butter.
- Whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in warm milk, stirring constantly until smooth and slightly thickened.
- Stir in shredded cheddar cheese, garlic powder, salt, black pepper, and paprika until melted and creamy.
- Fold drained cauliflower into the cheese sauce until evenly coated.
- Transfer mixture to the prepared baking dish.
- Bake for 20 to 25 minutes until bubbly and lightly golden on top.
- Let rest for 5 minutes before serving warm.
Notes
- Drain cauliflower well to prevent watery sauce.
- Use freshly shredded cheese for smoother melting.
- Do not overbake to maintain creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg