Description
Cheesy Baked Cauliflower “Mac” and Cheese is perfect when you’re craving macaroni and cheese–without the pasta! Each serving is loaded with veggies!
Yield: 6servings | Serving Size: 11/4 cups
Ingredients
8cupschopped cauliflower florets, 1/2-inch pieces (26 oz)
1tbspReal California butter
2teaspoonsolive oil
1/4cupminced onion
3tbspflour, use ap gluten-free flour for GF
2cupsfat free Real California milk
7ouncesfreshly grated Real California sharp cheddar, about 2 cups total
1/2teaspoonssalt
Instructions
- Preheat the oven to 400ºF.
Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender crisp, 6 to 7 minutes. Drain and set aside in a large bowl.
- Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.
- Stir in flour. Reduce heat to low and cook, stirring continually 3 – 4 minutes, to cook out the flour.
Add the milk and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with 1/2 teaspoon salt and black pepper.
Once it becomes thick, remove from heat completely onto another burner if possible. Add the cheddar cheese, 1/4 cup at a time mixing well until cheese is all melted.
- Stir in cooked cauliflower, then pour into a baking dish and bake until bubbly and golden, about 15 to 20 minutes. Then broil 2 minutes, or until the top is slightly browned.
Last Step:
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