We all know that the best topping for cauliflower is cheese, now you can have both your comfort food and your veggie all in one bowl. Dr Rosie Main shares this Homemade mac and cheese with cauliflower is a quick and easy dinner to prepare for weeknights that the whole family will love.
Cheesy Baked Cauliflower
Prep time: 25 mins Cook time: 40 mins Total time: 1 hour 5 mins
1 large head cauliflower, cut into small florets
For the sauce:
2 Tablespoons unsalted butter
2 Tablespoons olive oil
4 Tablespoons blanched almond flour
½ cup raw organic cheddar cheese, shredded
¾ cup whole milk
¾ organic chicken stock
1 small garlic clove, minced
1 tsp. dried or fresh thyme
½ tsp Dijon mustard (or dry mustard powder)
sea salt & fresh cracked black pepper, to taste
Cut the cauliflower into even-sized florets, rinse and drain. Boil in a large pot for 3-5 minutes, drain in colander and set aside.
Preheat the oven to 350º. Melt the butter and olive oil on medium heat in medium skillet. Whisk the flour and cook for 1-2 minutes, until it becomes very thick. Add the milk and continue whisking— the sauce should still be very thick.
Add the minced garlic, then chicken stock a little at a time, until the sauce is has thinned out enough to be “pourable”. Reduce the heat to low and add the grated cheese, stirring until it is completely melted.
Add the thyme, then season, carefully, with salt & pepper and mustard. Give the sauce one final taste, and adjust the final seasonings to your preference.
Pour the cauliflower into a casserole dish (or individual ramekins). Carefully pour and distribute the cheese sauce, evenly over the top. Sprinkle with additional shredded cheese if desired.
Bake at 350F for about 20-25 minutes, or until lightly golden and bubbly.