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Recipe from Simpler Savory

The recipe

Cauliflower Mac and Cheese

Prep
20 min
Cook
25 min
Total
45 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
290

2× the original author values. Recipe yield: 6 servings.

calories
580

3× the original author values. Recipe yield: 6 servings.

calories
870
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 large head cauliflower — cut into bite-size florets (or 2 medium heads)
  • 1 tablespoon kosher salt — for blanching water
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour — or gluten-free blend
  • 2 cups milk or half-and-half — warmed; whole milk preferred
  • 2 ounces cream cheese or Greek yogurt — softened; for body
  • 1 teaspoon Dijon mustard — or 1/2 tsp dry mustard
  • 1 teaspoon kosher salt — to taste, plus more as needed
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon nutmeg — freshly grated, a pinch
  • 2 cups sharp cheddar cheese — freshly shredded
  • 1 cup Gruyère or Monterey Jack — freshly shredded
  • 1/4 cup Parmesan cheese — finely grated, plus extra for topping
  • 1/2 cup panko breadcrumbs — regular or gluten-free
  • 1 teaspoon olive oil — to toss with panko
  • 1 tablespoon Parmesan cheese — grated, for mixing with panko

Instructions

  1. Preheat oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish.
  2. Cut cauliflower into medium, bite-size florets so they hold texture and catch sauce.
  3. Bring a large pot of salted water (about 1 tablespoon salt) to a rolling boil and blanch florets 3–4 minutes until just tender and slightly translucent.
  4. Drain well, then spread florets on a towel or sheet pan to steam off moisture so the sauce stays thick.
  5. Melt butter in a saucepan over medium heat; whisk in flour and cook 1–2 minutes until blond and toasty.
  6. Slowly whisk in warm milk or half-and-half until smooth and glossy, simmering until it coats the back of a spoon.
  7. Season with salt, pepper, garlic powder, onion powder, smoked paprika, nutmeg, and whisk in Dijon.
  8. Off heat, whisk in cream cheese or Greek yogurt, then add cheddar, Gruyère/Jack, and Parmesan by handfuls, stirring until fully melted and silky. Adjust thickness with a splash of milk if needed.
  9. Fold dried cauliflower into the cheese sauce until every floret is well coated.
  10. If using, toss panko with olive oil and Parmesan, then scatter evenly over the top.
  11. Transfer to the prepared dish and bake 18–22 minutes until bubbling at the edges and deeply golden on top.
  12. Let rest 5–10 minutes so the sauce sets and clings before serving warm.

Notes

Cool leftovers, cover, and refrigerate up to 4 days. Reheat at 350°F until warmed through (15 minutes for portions, 20–25 minutes for a full pan), adding a splash of milk at the edges if needed. For the best top, reheat in the oven; microwave in short bursts works in a pinch. Freeze tightly wrapped portions up to 2 months; thaw in the fridge before reheating.

Source: https://simplersavory.com/cauliflower-mac-and-cheese/