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Satisfy your mac and cheese cravings with this no-pasta version — a simple 30-minute recipe for roasted cauliflower florets tossed in a rich and thick cheese sauce.
Prep: 10 mins
Cook: 20 mins
Yield: 4 servings
INGREDIENTS
- 16-ounce package cauliflower florets
- 1/4 cup finely grated parmesan cheese
- 2 tablespoons olive oil
- freshly ground black pepper, to taste
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Cheese Sauce:
- 1/2 cup heavy whipping cream
- 1 cup shredded cheddar cheese
- 2 ounces cream cheese, chopped
- 2 teaspoons dijon mustard
- 1/2 teaspoon table salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cayenne
INSTRUCTIONS
- Roast Cauliflower: Preheat oven to 400 F. If any cauliflower florets are larger than 2 inches, cut into smaller pieces. Toss florets with olive oil on foil-lined baking sheet until well-coated, then spread out florets in a single layer. Bake at 400 F until tender, 15 to 20 minutes. While baking, proceed to the next step to prepare the sauce.
- Make Sauce: Whisk all sauce ingredients together in small saucepan over medium heat until melted and smooth, about 5 minutes, reducing heat as needed so that sauce isn’t hot enough to simmer. Once combined, keep warm over low heat while waiting for cauliflower to bake.
- Serve: Toss roasted cauliflower with sauce in mixing bowl until well-coated. Serve, and evenly sprinkle parmesan cheese and black pepper on top.
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