CAULIFLOWER "MAC 'N' CHEESE" CASSEROLE
This gluten-free dish offers all the melty goodness of a mac 'n' cheese dinner, without the carb-heavy pasta. A dash of curry powder adds a gentle hint of spice that makes this a freezer dinner the whole family can get excited about. Make a double batch and freeze an extra for an emergency dinner that's actually delicious.
Provided by Anna Stockwell
Categories Freezer Food Macaroni and Cheese Cauliflower Wheat/Gluten-Free Cheese Milk/Cream Dinner Vegetarian Cheese Week
Yield Serves 4
Number Of Ingredients 11
Steps:
- Toss cauliflower and 1/4 tsp. salt in a large microwave-safe bowl. Cover with plastic wrap, pierce plastic with a knife a few times to vent, and microwave on high 10 minutes. Carefully remove plastic and transfer cauliflower to a colander. Let cool to room temperature, then transfer to a large bowl.
- Meanwhile, cook milk, cream cheese, curry powder, mustard, and remaining 1 tsp. salt in a medium saucepan over medium heat, stirring constantly, until smooth, about 4 minutes. Let cool to room temperature, about 30 minutes. Add cauliflower and toss to combine. Add mozzarella and 6 oz. cheddar and toss to combine-mixture should be cool enough so cheese doesn't melt. Transfer cauliflower mixture to freezer-to-oven-safe baking dish or dishes.
- If baking immediately, preheat oven to 350°F. Cover dish with foil and bake casserole until heated through and just beginning to bubble, about 45 minutes for large dish, or about 30 minutes for small dishes. Remove foil and sprinkle cheddar over. Heat broiler and broil until top is browned and bubbling, 2-5 minutes.
- If freezing to bake later, cover dish with an airtight lid or double layer of plastic wrap and freeze up to 3 months. To cook, preheat oven to 350°F. Cover dish with foil and bake casserole 45 minutes for large dish, or 30 minutes for small dishes. Remove foil and stir well with a rubber spatula. Continue to bake, uncovered, until just bubbling and heated through, 10-15 minutes more. Sprinkle cheddar over. Heat broiler and broil until top is browned and bubbling, 2-5 minutes.
- To cook individually portioned frozen casseroles in the microwave, partially cover and microwave on high 4 minutes. Uncover, stir, and microwave at 1-minute intervals until heated through, 4-5 minutes more.
- Top with chives, if using, before serving.
- Do Ahead
- Casserole(s) can be assembled 1 day ahead; cover and chill, or freeze up to 3 months.
EASY LOW-CARB CAULIFLOWER MAC 'N CHEESE
This low-carb keto cauliflower mac 'n cheese is a wonderful alternative to the traditional version, and a great vegetarian main dish as well.
Provided by Fioa
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated.
- Roast in the preheated oven until crisp, 10 to 15 minutes. Place in an 8-inch baking dish.
- Combine Cheddar cheese, heavy cream, ghee, and nutmeg in a saucepan over medium heat; simmer until bubbly, about 5 minutes. Pour over cauliflower; mix well. Sprinkle Parmesan cheese on top.
- Bake in the preheated oven until golden, about 10 minutes.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 9.5 g, Cholesterol 81.9 mg, Fat 35 g, Fiber 3.9 g, Protein 12 g, SaturatedFat 16.9 g, Sodium 869.2 mg, Sugar 3.7 g
CAULIFLOWER MAC-N-CHEESE
Simple mac-n-cheese.
Provided by Zach Paquette
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 6 minutes. Place cauliflower in a blender or food processor; blend until smooth.
- Coat a large saucepan with non-stick cooking spray; place over medium heat. Add oil and flour; cook, stirring constantly, until a thick paste forms, 1 to 2 minutes. Add milk; cook and stir until mixture thickens, 3 to 4 minutes.
- Mix cauliflower, Cheddar cheese, cream cheese, salt, and pepper into milk mixture; stir until sauce is smooth. Fold macaroni into sauce.
Nutrition Facts : Calories 470.7 calories, Carbohydrate 34.3 g, Cholesterol 77.7 mg, Fat 28.5 g, Fiber 1.6 g, Protein 19.3 g, SaturatedFat 16.1 g, Sodium 655.5 mg, Sugar 3.1 g
BROCCOLI AND CAULIFLOWER GRATIN MAC N CHEESE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil over medium heat. Salt the water and add the broccoli and cauliflower florets. Boil the vegetables for 5 minutes, then remove them with a spider or a strainer and drain. Add the pasta to the water and undercook by about 2 minutes, drain.
- Meanwhile, combine the sour cream in a large bowl along with the mustard, chives, garlic, hot sauce and salt and pepper, to taste. Add the pasta and cauliflower and 2/3 of the cheese. Stir to combine, then transfer it to a casserole or baking dish and cover with the remaining cheese. Cool and chill for a make-ahead meal.
- To heat and eat, put the casserole on baking sheet and bake it in the middle of a preheated 375 degree F oven until deeply golden and bubbly, about 40 to 45 minutes.
CAULIFLOWER "MAC" AND CHEESE CASSEROLE
Steps:
- Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
- Spray the baking dish with vegetable oil spray.
- Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
- Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.
CAULIFLOWER "MAC" AND CHEESE CASSEROLE
Cauliflower "mac" and cheese is a great alternative to a pasta side dish. It's rich and creamy and gets the kids to love cauliflower!
Provided by Leigh K
Categories Side Dish Vegetables Cauliflower
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish lightly with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add cauliflower and cook until crisp-tender, about 5 minutes. Drain well and pat dry with paper towels. Transfer to the prepared baking dish.
- Bring cream to a simmer in a small saucepan over medium heat. Whisk in cream cheese and mustard until smooth. Add 1 cup Cheddar cheese, salt, pepper, garlic powder, and coriander. Whisk just until the cheese melts, 1 to 2 minutes. Remove from the heat and pour over cauliflower, stirring gently to combine. Sprinkle with remaining 1/2 cup Cheddar.
- Bake in the preheated oven until light brown and bubbly, about 15 minutes.
Nutrition Facts : Calories 345.6 calories, Carbohydrate 9.6 g, Cholesterol 100.9 mg, Fat 29.5 g, Fiber 3.5 g, Protein 12.9 g, SaturatedFat 18.5 g, Sodium 490.5 mg, Sugar 3.6 g
CAULIFLOWER "MACARONI" AND CHEESE
A healthier version of the classic comfort food... it won for "Best Mac and Cheese" at our annual cookout, kids love it, and you don't feel as guilty!
Provided by angelinamarie3
Categories Cauliflower Side Dishes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish.
- Bring a large pot of salted water to a boil. Add cauliflower and cook until tender, 8 to 10 minutes. Remove from heat, drain, and set on paper towels to dry.
- Meanwhile, melt butter in a small saucepan over medium heat. Add garlic and saute until fragrant, about 1 minute. Pour in heavy cream and cook until bubbling. Slowly add 1 cup Cheddar cheese; cook, stirring constantly, until sauce is thickened, 2 to 3 minutes.
- Place cauliflower in the prepared baking dish. Pour cheese sauce over top and stir until thoroughly coated. Sprinkle remaining Cheddar cheese over top.
- Bake in the preheated oven until cheese is fully melted, about 10 minutes.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 6.3 g, Cholesterol 71.8 mg, Fat 21.8 g, Fiber 2.4 g, Protein 11.7 g, SaturatedFat 13.7 g, Sodium 283.9 mg, Sugar 2.5 g
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5/5 (2)Total Time 45 mins
- Preheat oven to 350˚F. Trim cauliflower into florets. Bring a large saucepan of salted water to a boil over high; add cauliflower, and boil until just tender, 4 to 5 minutes. Drain cauliflower, and return to saucepan.
- Stir together cream of chicken soup and sour cream in a small bowl; add to cauliflower, and toss to combine. Transfer mixture to a greased (with cooking spray) 8-inch square baking dish. Sprinkle casserole with cheese and panko; dot with butter slices.
- Bake in preheated oven until casserole is bubbly and panko is golden, about 30 minutes. If desired, top with parsley.
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Ratings 89Calories 238 per servingCategory Dinner, Lunch, Side Dish, Snack
- Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender crisp, 6 to 7 minutes. Drain and set aside in a large bowl.
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- Cook cauliflower and macaroni in salted water 5-7 minutes or until macaroni is tender. Drain very well.
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- Whisk in cream and milk a little bit at a time whisking until smooth after each addition. Bring mixture to a boil over medium heat while stirring.
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