The Creamiest Cauliflower Mac and Cheese recipe
User Reviews
5
The Creamiest Cauliflower Mac and Cheese recipe
Description
The Creamiest Cauliflower Mac and Cheese recipe begins by boiling cauliflower until just tender, so the florets hold their shape but are soft enough to absorb sauce. The cheddar cheese sauce is built with a classic roux of butter and flour, then enriched with milk and Dijon mustard for subtle depth. Adding cheese gradually ensures a smooth, creamy texture without lumps.
Once the cheese sauce fully coats the cauliflower, the dish can be served immediately for a soft and creamy result. For a baked variation, a topping of buttered breadcrumbs and extra cheese is broiled until browned and crisp, creating a textural counterpoint to the tender cauliflower base.
The recipe also includes freezing and reheating instructions, allowing you to freeze the cauliflower coated in the cheese sauce and bake from frozen for convenience. This flexibility makes the dish suitable for preparation ahead of time without losing its creamy appeal.
Ingredients
- 1 cauliflower trimmed and cut into bite sized florets, medium head
cheddar cheese sauce
- 3½ tbsp butter unsalted
- 3 tbsp all-purpose flour
- 1½ cups milk
- 1½ tsp Dijon mustard
- 8 oz cheddar cheese grated
- salt to taste
- black pepper to taste
Instructions
- Fill a large pot with water, place over medium-high heat and bring to a boil. Once water is boiling add cauliflower. Cook cauliflower for 5 to 6 minutes or until tender but there’s still a bite.
- Remove cauliflower from heat and drain into a colander. Transfer to a large bowl.
- Place a saucepan over medium heat and melt butter.
- Add flour to butter and stir together until no lumps remain, 2 to 3 minutes.
- Stir milk and Dijon into mixture and stir until mixture is smooth and thick enough to coat the back of a spoon, about 3 minutes.
- Remove saucepan from heat and stir in cheese, a small handful at a time. Allow cheese to completely melt before adding in more cheese. Continue to add cheese and stir until all cheese has been added and sauce is smooth and creamy. Season with salt and pepper to taste.
- Pour cheese sauce over cauliflower and toss together until evenly coated. Finish with black pepper and serve.
Notes
- For a baked version, top the cauliflower and cheese mixture with buttered breadcrumbs and shredded cheese, then broil until golden and melted.
- To freeze, blanch the cauliflower briefly, shock in ice water, drain, then toss with cheese sauce and freeze covered up to three months.
- Reheat frozen spoon bread by baking covered at 375°F for 30 minutes, then uncovered for 10-15 minutes until bubbly and heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 13g | 4% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 53mg | 18% |
| Sodium | 225mg | 9% |
| Potassium | 463mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 594IU | 12% |
| Vitamin C | 55mg | 61% |
| Calcium | 274mg | 27% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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