Description
A creamy, cheesy twist on the classic mac and cheese, made with cauliflower for a lighter, healthier option.
Ingredients
Scale
- 1 medium head cauliflower, cut into florets
- 2 cups shredded cheddar cheese
- 1/2 cup milk
- 2 tablespoons butter
- 1 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Steam cauliflower florets until tender, about 8-10 minutes. Drain well.
- In a saucepan, melt butter over medium heat. Stir in milk, mustard powder, garlic powder, salt, and pepper.
- Add shredded cheddar cheese, stirring until melted and smooth.
- Combine cooked cauliflower and cheese sauce in a baking dish.
- Sprinkle Parmesan cheese on top if using.
- Bake for 15-20 minutes until bubbly and lightly browned.
Notes
- For a crispier topping, broil for the last 2-3 minutes.
- Add cooked bacon or breadcrumbs for extra texture.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg