Cauliflower n'Cheese
All of the gooey, cheesy flavors of mac n'cheese with way less carbs.
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