Description
A comforting twist on a classic, this macaroni and cheese uses roasted cauliflower for a lighter, yet creamy and cheesy dish that kids will love.
Ingredients
- 1 head cauliflower, cut into small bite-size pieces
- 2 Tbsp. olive oil
- 1/4 tsp. freshly ground black pepper
- 1/2 tsp. salt
- 1 tsp. garlic powder
- 1/4 tsp. onion powder
- 1 1/2 cups heavy whipping cream
- 4 ounces cream cheese, cut into small cubes
- 1 cup shredded cheddar cheese
- 1 cup gruyere cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 tsp. paprika (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Place the cauliflower on a baking sheet coated with foil or parchment paper in a single layer.
- Drizzle olive oil over the cauliflower, sprinkle with black pepper and salt, and toss to coat.
- Bake for 15-20 minutes until softened and edges are golden.
- In a large pot, combine heavy whipping cream and cream cheese over low heat, whisking until smooth.
- Add cheddar, gruyere, and Monterey Jack cheeses, stirring until melted and sauce thickens.
- Incorporate garlic powder, onion powder, and paprika, adjusting seasoning to taste.
- Remove from heat, add roasted cauliflower, and stir gently to coat.
- Serve immediately, optionally topping with additional paprika.
Notes
For a crunchier top, sprinkle panko with melted butter before broiling. Adjust cheese based on preference, and use a mix of milk and cream for a lighter sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American