Cauliflower Mac and Cheese

No ratings yet

Cauliflower Mac and Cheese

Cauliflower Mac and Cheese is creamy and cheesy, made with fresh cauliflower florets topped with two types of cheese and a crispy breadcrumb topping, perfect for weekend dinners!

Prep Time10

Cook Time1

Total Time1 10

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 588kcal

Author: Jacqui

Equipment

1 Sheet pan
1 baking dish
1 Saucepan and whisk

Ingredients

2 pounds cauliflower florets (1 large head, or 5-6 cups of florets)
2 tablespoons extra virgin olive oil

Cheese Sauce

4 tablespoons unsalted butter
1/4 cup gluten free all-purpose flour 1:1
2 cups 2% milk
2 cups sharp cheddar cheese shredded
1 cup gouda cheese shredded
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste
1/2 teaspoon paprika
1/4 teaspoon nutmeg

Breadcrumb Topping

3/4 cup gluten free breadcrumbs plain
2 tablespoons unsalted butter melted
1/4 cup parmesan cheese grated

US Customary - Metric

Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper. Add the cauliflower florets to the prepared baking sheet and gently toss with the olive oil. Spread the florets out in a single layer, and bake for 30 minutes.
While the cauliflower is cooking, melt four tablespoons butter in a saucepan over medium heat. Once it's fully melted, sprinkle in the flour while whisking continuously.
Whisk until the flour begins to turn brown and have a nutty aroma. Add the milk slowly, whisking until smooth until all of the milk is added.
Continue to cook while the sauce thickens, whisking continuously. Once the sauce begins to thicken, remove from the heat and stir in the cheese. Whisk until the cheese is completely melted and smooth.
When the cauliflower has finished roasting, transfer the cooked cauliflower pieces to a greased baking dish. Pour the cheesy sauce evenly on top of the cauliflower.
In a small bowl, combine the breadcrumbs, parmesan, and two tablespoons of melted butter, mixing together until the breadcrumbs are wet. Sprinkle evenly on top of the cauliflower.
Reduce the oven temperature to 375°F. Bake for 30 minutes, or until the breadcrumbs are golden brown.

Notes

Click on the time in the instructions to start a timer!

Storage

Refrigerate in an airtight container for 2-3 days.

Freeze for 2-3 months in a freezer-safe container. I don't love freezing this, because it can change the texture of the dish. This is best when served fresh.

Cooking Tips

Do not use pre-shredded cheese from the store. It has other ingredients that will prevent it from melting properly in the cheese sauce, and you'll end up with grainy cheese sauce.
If your cheese sauce is too thick, add a splash of milk until you get the desired texture.
Don't skip the roasting step! This helps release some of the water from the cauliflower. If you add the cauliflower straight to the baking dish, the cheese sauce will be watery when it's done.
Pull the sauce off of the heat before adding the cheese. It will still melt from the residual heat, but if you bring the cheese to a simmer it can break apart and give the sauce a gritty texture.

Nutrition