Healthier version of classics. Baked cheese and cauliflower for dinner or lunch.
Course: Breakfast, dinner, Lunch
Cuisine: Global cuisine
Keyword: easy, gluten free, keto, vegetarian
Author: Cooking Journey
100gcheddar grated7/8 cup
50ghard cheese grated½ cup
Preheat the oven to 355 F / 180 C.
To make the sauce, add butter with spices like smoked paprika, garlic, salt, pepper, nutmeg and oregano in a small pot. Sizzle a little, stirring until aromatic, then add a cup of heavy cream. Stir with a whisk for 8 minutes, then add cream cheese and immediately remove from heat.
Add HALF of grated cheddar and hard cheese and combine everything.
Cut cauliflower into florets. Cook them in large pot with boiling water for 5 minutes and drain well. You can also steam the cauliflower florets.
Transfer 1/3 of cauliflower into the baking dish and sprinkle with 1/2 of remaining cheese. Add another 1/3 of cauliflower florets and leftover cheese.
Add leftover cauliflower floret and cover with cheese sauce, spreading with spatula.
Bake for 20-30 minutes. You can grill for a few minutes in the end to get some brown edges, if you want.
Let it cool for 5-10 minutes before serving. Sprinkle chopped parsley on top. Enjoy!
Don’t forget when you add the sauce to the cauliflower, mix everything until it covers cauliflower well.Use high fat good quality cheese to get a thick sauce without flour!Don’t use milk, only full fat heavy cream for the sauce!Take your time to drain cauliflower really well, because excess water can impact the consistency of the sauce.You can store Cauliflower Mac and cheese, covered with a cling film for up to 5 days. Make the portions and reheat when you’re hungry.