Description
A creamy, vegetable-forward twist on classic mac and cheese that provides comfort and indulgence while sneaking in some nutritious cauliflower.
Ingredients
Scale
- 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 your oven to 425°F. Line a baking sheet with foil or parchment paper.
- Spread the cauliflower pieces onto the prepared baking sheet. Drizzle with olive oil and season with salt, black pepper, garlic powder, and onion powder. Toss to coat well.
- Roast the cauliflower for 15-20 minutes, or until softened and slightly caramelized.
- While the cauliflower roasts, in a large pot on low heat, pour in the heavy cream and add the cream cheese. Whisk gently until melted.
- Stir in the cheddar, gruyere, and Monterey Jack cheeses until smooth and creamy. Remove from heat just as it begins to simmer.
- Add the spices to the cheese sauce and whisk vigorously.
- Gently fold in the roasted cauliflower pieces until coated in cheese sauce.
- Serve immediately, and sprinkle paprika on top if desired.
Notes
For extra crunch, top with crispy breadcrumbs before serving. This dish can be made ahead and stored separately in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg