This week, ALDI had these big beautiful heads of cauliflower for like $2, so I picked out a few of the prettiest heads and have officially deemed the first week of December “Cauliflower Week”. Yesterday, I made the most delicious creamy cauliflower mash and today, I am making cauliflower n’ cheese (like mac n’ cheese with cauliflower standing in for the mac).
So, I knew it was going to be good. I am pretty handy with a cheese sauce, if I do say so myself, and cauliflower is mild enough that I knew it wouldn’t change the balance of flavors too much in the finished product, but holy smokes… it was way better than I was prepared for.
I give partial credit to the fact that I roasted the cauliflower, instead of boiling or steaming it. Drizzling vegetables with olive oil, sprinkling with a little garlic powder and then roasting them in a nice hot oven brings out so much flavor, plus it left the cauliflower with enough texture to hold up to the creamy cheese sauce.
Another bit of credit goes to the prosciutto breadcrumbs that I garnished this tasty dish with and although they are totally optional (especially if you want to keep the carbs low), they paired really well with the whole cheesy cauliflower situation that I had created.
Although it is tough to explain exactly why this dish is so fabulous, it truly is and if it sounds like something you would love (and it does), then let’s get it started…
In addition to a large head of cauliflower, you will need 3 tablespoons of extra virgin olive oil, 2 tablespoons of butter, 2 tablespoons of flour, 1 3/4 cup of whole milk, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of chili powder, 1/4 teaspoon of paprika, 7 ounces of Irish or sharp white cheddar, 5 ounces of fontina and some salt and pepper.
Start by separating the florets of your head of cauliflower and placing them onto a parchment lined baking sheet. Drizzle 3 tablespoons of olive oil over the florets and sprinkle them with 1/2 teaspoon of garlic powder. Toss them together with your hands until they are all lightly coated and then bake the cauliflower in a 400 degree oven for 20 minutes. You want the florets to be just tender, but not soft or mushy.
*Note: My husband heavily prefers broccoli to cauliflower, so I made a bit of both. This recipe can be made with either and both are just as tasty!
If you want to make some prosciutto breadcrumbs, check out my step by step recipe here. You will only need half of this recipe and they can easily be baked along with the cauliflower. You are going to absolutely love them.
*Warning: Prosciutto breadcrumbs are highly addictive.
As soon as you put the cauliflower into the oven, shred up 7 ounces of a good Irish cheddar or sharp white cheddar and 5 ounces of fontina. I highly recommend shredding your own cheese for any recipes involving a cheese sauce. Pre-shredded cheese is coated in a wax that prevents clumping and this wax also prevents cheese from melting smoothly, so it is absolutely worth the short bicep workout.
Once the cheese is all shredded, place 2 tablespoons of butter into a medium skillet and place it over medium heat. Once the butter has melted, add 2 tablespoons of flour and cook, whisking constantly, for about 30 seconds.
Next, add 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of chili powder and 1/4 teaspoon of paprika to the butter and flour mixture. Whisk to combine and cook for another 30 seconds.
Continuing to whisk, slowly add 1 3/4 cups of whole milk and bring the sauce to a simmer.
Add a pinch of salt and pepper.
Once the sauce is simmering, add half of the shredded cheese and whisk to combine. Once that cheese has melted, add the rest of the cheese and continue to whisk until everything is fully incorporated and smooth.
As soon as the cheese is fully melted and smooth, remove the skillet from the heat.
Transfer the roasted cauliflower florets into the cheese sauce and toss gently until every floret is generously coated.
Depending on the size of your cauliflower, this recipe will make four lunch servings or two hearty dinner portions.
Now that your roasted cauliflower florets are dressed in that decadent cheese sauce, transfer some into a few bowls and get ready to be very happily surprised…
If you decided to make the prosciutto breadcrumbs, sprinkle some over each bowl and shred a little parmesan for good measure…
Now I feel it important to say that I am a serious pasta lover. I always have been and always will be, but I can also genuinely say that I am 100% in love with this cauliflower n’ cheese. It is flavorful and super satisfying. The texture of the roasted cauliflower is tender, but there is a definite bite to it, which is really nice. The cheese sauce is spot on in the combination of fontina and sharp cheddar and those breadcrumbs are sheer perfection.
Cauliflower n'Cheese
Ingredients
- 1 large head of cauliflower
- 3 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 3/4 cups whole milk
- 1 teaspoons garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 7 ounces Irish or sharp white cheddar, shredded
- 5 ounces fontina, shredded
- salt and black pepper
- prosciutto breadcrumbs (optional garnish)
- parmesan, finely shredded (optional garnish)
Instructions
- Preheat your oven to 400 degrees
- Separate the cauliflower florets and place them on a parchment lined baking sheet
- Drizzle 3 tablespoons of olive oil over the florets and sprinkle with 1/2 teaspoon of garlic powder
- Toss the florets until they are all lightly coated and seasoned
- Bake for 20 minutes or until just tender
- Shred the cheese and set it aside for now
- Place 2 tablespoons of butter into a medium skillet and place it over medium heat
- Once the butter has melted, add 2 tablespoons of flour and cook, whisking constantly, for 30 seconds
- Add 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of chili powder and 1/4 teaspoon of paprika to the butter and flour mixture and cook for an additional 30 seconds, whisking constantly
- Slowly add 1 3/4 cups of whole milk and whisk to combine
- Bring the sauce to a simmer and add a small pinch of salt and black pepper
- Once simmering, add half of the shredded cheese and whisk until melted
- Add the remaining cheese and once it is fully incorporated and smooth, remove the skillet from the heat
- Transfer the roasted cauliflower florets into the cheese sauce and toss gently until all of the florets are generously coated
- Garnish with prosciutto breadcrumbs and finely shredded parmesan
- Serve immediately
