Description
A creamy and comforting twist on classic mac and cheese featuring roasted 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 cup 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 degrees F.
- Place the cauliflower on a baking sheet coated with foil or parchment paper.
- Drizzle with olive oil, salt, and pepper. Toss to coat well.
- Bake for 15-20 minutes, or until softened and golden.
- Add the heavy cream and cream cheese to a large pot over low heat. Whisk until melted and combined.
- Gradually add the cheddar, gruyere, and Monterey Jack cheeses, stirring until melted.
- Sprinkle in the garlic powder, onion powder, and paprika (if using) and stir to incorporate.
- Remove from heat and whisk vigorously to ensure a smooth texture.
- Fold in the roasted cauliflower until coated in cheese sauce.
- Serve immediately, optionally garnished with paprika.
Notes
Make-ahead options available. Store leftovers in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg