Cauliflower Mac and Cheese Casserole |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
kosher salt, as needed, plus 1/2 teaspoon |
1 large head cauliflower, cut into small florets |
vegetable oil spray |
1 cup heavy cream |
2 ounces cream cheese, cut into small pieces |
1 1/2 teaspoons dijon mustard |
1 1/2 cups shredded sharp cheddar, plus 1/2 cup for topping the casserole |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon garlic powder |
equipment: 8 by 8-inch baking dish |
Directions:
1. Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
2. Spray the baking dish with vegetable oil spray.
3. 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.
4. 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.
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