Cauliflower Mac and Cheese (Print)

Tender cauliflower with golden cheese sauce delivers a lighter, comforting bite every time.

# Components:

→ Vegetables

01 - 1 large head cauliflower (approximately 2 pounds), cut into bite-sized florets

→ Cheese Sauce

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons gluten-free all-purpose flour
04 - 2 cups whole milk
05 - 1 teaspoon Dijon mustard
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/4 teaspoon ground black pepper
09 - 1/2 teaspoon salt
10 - 1 1/2 cups shredded sharp cheddar cheese
11 - 1/2 cup grated Parmesan cheese

→ Optional Topping

12 - 1/2 cup gluten-free breadcrumbs
13 - 2 tablespoons melted butter
14 - 2 tablespoons grated Parmesan cheese
15 - 2 tablespoons chopped fresh chives or parsley

# Directions:

01 - Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish to prevent sticking.
02 - Bring a large pot of salted water to a rolling boil. Add the cauliflower florets and cook for 5–6 minutes, until they are just tender but still hold their shape. Drain the cauliflower thoroughly and set aside.
03 - In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the gluten-free all-purpose flour and cook for 1 minute, stirring constantly, to create a smooth paste.
04 - Gradually whisk in the whole milk, ensuring no lumps form. Add the Dijon mustard, garlic powder, onion powder, black pepper, and salt. Continue to cook, whisking constantly, until the sauce thickens to a creamy consistency, approximately 4–5 minutes.
05 - Remove the saucepan from the heat. Stir in the shredded sharp cheddar cheese and grated Parmesan cheese until the mixture is smooth and fully melted, creating a rich cheese sauce.
06 - Gently add the drained blanched cauliflower to the cheese sauce. Toss carefully to coat the cauliflower florets evenly with the sauce.
07 - Pour the cheesy cauliflower mixture into the prepared baking dish, spreading it out evenly.
08 - If using the topping, in a small bowl, combine the gluten-free breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle this mixture evenly over the top of the cauliflower casserole.
09 - Bake for 20 minutes, or until the topping is golden brown and the casserole is bubbling around the edges. For an extra crisp topping, you may broil for an additional 2–3 minutes, watching carefully to prevent burning.
10 - If desired, sprinkle with fresh chopped chives or parsley before serving. Serve hot as a main dish or a flavorful side.

# Chef Secrets:

01 -
  • Ready in just 45 minutes
  • Naturally gluten-free with simple substitutions
  • Lower in carbs than traditional mac and cheese
  • Perfect comfort food with added vegetables
02 -
  • Contains 50% fewer carbs than traditional mac and cheese
  • Excellent source of vitamin C and calcium
  • Can be made ahead and reheated beautifully

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