Cauliflowermacncheese Recipes

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CAULIFLOWER MAC-N-CHEESE



Cauliflower Mac-N-Cheese image

Simple mac-n-cheese.

Provided by Zach Paquette

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 30m

Yield 4

Number Of Ingredients 10

1 ½ cups elbow macaroni
½ cup cauliflower florets
cooking spray
1 tablespoon olive oil
1 tablespoon all-purpose flour
½ cup milk
1 ½ cups shredded Cheddar cheese
½ (8 ounce) package cream cheese
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 6 minutes. Place cauliflower in a blender or food processor; blend until smooth.
  • Coat a large saucepan with non-stick cooking spray; place over medium heat. Add oil and flour; cook, stirring constantly, until a thick paste forms, 1 to 2 minutes. Add milk; cook and stir until mixture thickens, 3 to 4 minutes.
  • Mix cauliflower, Cheddar cheese, cream cheese, salt, and pepper into milk mixture; stir until sauce is smooth. Fold macaroni into sauce.

Nutrition Facts : Calories 470.7 calories, Carbohydrate 34.3 g, Cholesterol 77.7 mg, Fat 28.5 g, Fiber 1.6 g, Protein 19.3 g, SaturatedFat 16.1 g, Sodium 655.5 mg, Sugar 3.1 g

CAULIFLOWER "MAC" AND CHEESE



Cauliflower

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
1 tablespoon butter, plus more for the pan
1 large head cauliflower, cut into florets
1 cup whole milk
1/2 teaspoon dry mustard
Hot sauce, as needed
1 cup grated pepper jack cheese
One 4-ounce log fresh goat cheese
1/4 cup grated Parmesan

Steps:

  • Bring a large pot of salted water to a boil. Preheat the oven to 375 degrees F. Grease a baking dish with butter.
  • Cook the cauliflower in the boiling water until just crisp-tender, about 10 minutes. Drain well.
  • In a large saucepan, heat the milk and butter over medium heat. Whisk in the dry mustard and add some hot sauce, salt and pepper. Just before the milk comes to a boil, turn off the heat and stir in the pepper jack and goat cheese. When melted and smooth, stir in the cauliflower. Spread the mixture into the prepared baking dish and sprinkle over the Parmesan.
  • Bake until the top is golden brown and the mixture is bubbling, about 30 minutes. Let rest for a few minutes before serving.

CAULIFLOWER "MAC" AND CHEESE CASSEROLE



Cauliflower

Provided by Food Network

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

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

Steps:

  • Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
  • Spray the baking dish with vegetable oil spray.
  • 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.
  • 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.

CAULIFLOWER MAC & CHEESE



Cauliflower Mac & Cheese image

Make and share this Cauliflower Mac & Cheese recipe from Food.com.

Provided by Food.com

Categories     < 60 Mins

Time 1h

Yield 1 casserole dish

Number Of Ingredients 9

2 tablespoons olive oil
1 large head cauliflower, cut in florets (about 2 pounds)
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon salt
3 cups whole milk
2 cups grated Fontina cheese
1/2 cup ground parmesan cheese
1/4 cup chopped parsley

Steps:

  • Preheat oven to 400 degrees F.
  • Arrange the cauliflower in a single layer on a baking sheet, and drizzle with olive oil. Season with salt and pepper and toss until coated. Roast for 20 minutes, just until golden brown. Transfer to a 9 x 13 baking dish.
  • In a medium sauce pot over medium heat, melt the butter. Whisk in the flour and cook the paste, stirring constantly, for 1 minute. Whisk in the milk and bring to a boil, stirring often, cooking until sauce has thickened. Add the cheeses and whisk until combined. Season with salt and lots of pepper.
  • Pour the sauce over the cauliflower and toss to coat. Bake for 30-35 minutes, until golden brown and bubbling. Rest for 15 minutes and then serve, garnished with parsley.

Nutrition Facts : Calories 2477.3, Fat 181.2, SaturatedFat 97.3, Cholesterol 489.9, Sodium 4237.8, Carbohydrate 107.1, Fiber 18.1, Sugar 57, Protein 117.9

CAULIFLOWER "MAC 'N' CHEESE" CASSEROLE



Cauliflower

This gluten-free dish offers all the melty goodness of a mac 'n' cheese dinner, without the carb-heavy pasta. A dash of curry powder adds a gentle hint of spice that makes this a freezer dinner the whole family can get excited about. Make a double batch and freeze an extra for an emergency dinner that's actually delicious.

Provided by Anna Stockwell

Categories     Freezer Food     Macaroni and Cheese     Cauliflower     Wheat/Gluten-Free     Cheese     Milk/Cream     Dinner     Vegetarian     Cheese Week

Yield Serves 4

Number Of Ingredients 11

8 cups coarsely chopped cauliflower (about 2 pounds)
1 1/4 teaspoons kosher salt, divided
1 1/2 cups whole milk
6 ounces cream cheese
1 1/2 teaspoons curry powder
1 teaspoon Dijon mustard
6 ounces mozzarella, shredded (about 1 1/4 cups)
6 ounces sharp cheddar, shredded (about 1 1/4 cup), plus more for sprinkling
1 tablespoon finely chopped chives (optional)
Special Equipment
1 (2-quart) or 4 (2-cup) freezer-to-oven-safe baking dishes

Steps:

  • Toss cauliflower and 1/4 tsp. salt in a large microwave-safe bowl. Cover with plastic wrap, pierce plastic with a knife a few times to vent, and microwave on high 10 minutes. Carefully remove plastic and transfer cauliflower to a colander. Let cool to room temperature, then transfer to a large bowl.
  • Meanwhile, cook milk, cream cheese, curry powder, mustard, and remaining 1 tsp. salt in a medium saucepan over medium heat, stirring constantly, until smooth, about 4 minutes. Let cool to room temperature, about 30 minutes. Add cauliflower and toss to combine. Add mozzarella and 6 oz. cheddar and toss to combine-mixture should be cool enough so cheese doesn't melt. Transfer cauliflower mixture to freezer-to-oven-safe baking dish or dishes.
  • If baking immediately, preheat oven to 350°F. Cover dish with foil and bake casserole until heated through and just beginning to bubble, about 45 minutes for large dish, or about 30 minutes for small dishes. Remove foil and sprinkle cheddar over. Heat broiler and broil until top is browned and bubbling, 2-5 minutes.
  • If freezing to bake later, cover dish with an airtight lid or double layer of plastic wrap and freeze up to 3 months. To cook, preheat oven to 350°F. Cover dish with foil and bake casserole 45 minutes for large dish, or 30 minutes for small dishes. Remove foil and stir well with a rubber spatula. Continue to bake, uncovered, until just bubbling and heated through, 10-15 minutes more. Sprinkle cheddar over. Heat broiler and broil until top is browned and bubbling, 2-5 minutes.
  • To cook individually portioned frozen casseroles in the microwave, partially cover and microwave on high 4 minutes. Uncover, stir, and microwave at 1-minute intervals until heated through, 4-5 minutes more.
  • Top with chives, if using, before serving.
  • Do Ahead
  • Casserole(s) can be assembled 1 day ahead; cover and chill, or freeze up to 3 months.

BEST EVER CAULIFLOWER MAC & CHEESE



Best Ever Cauliflower Mac & Cheese image

We all know that the best topping for cauliflower is cheese, now you can have both your comfort food and your veggie all in one bowl. Inspired by Jamie Oliver's cauliflower mac & cheese, this one is a creamy, vegetarian dish with hidden veggies for your kids!

Provided by colleenfitzgerald_1

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups cauliflower, fresh or frozen
8 ounces macaroni
4 tablespoons butter
4 tablespoons flour
1 1/4 cups milk
3/4 cup cream
1/2 teaspoon salt
pepper
1/8 teaspoon nutmeg
2 cups cheddar cheese, grated
3 tablespoons butter, melted
1 cup breadcrumbs
1/4 cup parmesan cheese, grated

Steps:

  • Preheat oven to 400 degrees F.
  • Cook the cauliflower in simmering water until tender. Use a slotted spoon to remove.
  • Cut the cauliflower florets into bite size pieces.
  • Return water to the boil and cook the pasta in the same water. Drain.
  • Combine the melted butter, breadcrumbs and parmesan cheese in a bowl and set aside.
  • Melt the butter in medium sauce pan.
  • Add flour mixed with salt, nutmeg and pepper, using a whisk to stir until well blended.
  • Slowly add the milk and cream, stirring continuously until blended.
  • Simmer for 2 minutes or until it thickens, stirring constantly.
  • Remove from heat and add the cheese, stirring until melted.
  • Combine the pasta, cauliflower and cheese sauce and transfer to a buttered casserole dish.
  • Top with the breadcrumb mixture.
  • Bake for 20 minutes, until the breadcrumbs form a crispy crust.

CAULIFLOWER & MACARONI CHEESE



Cauliflower & macaroni cheese image

What do you get if you add cauliflower, cheese and macaroni? Comfort food heaven

Provided by Good Food team

Categories     Lunch, Main course

Time 30m

Yield Serves 4

Number Of Ingredients 7

250g macaroni
1 head cauliflower , broken into pieces
25g butter
2 tbsp plain flour
2 tsp English mustard powder
450ml milk
100g cheddar , grated

Steps:

  • Cook the macaroni following pack instructions, adding the cauliflower for the final 4 mins.
  • Melt the butter in a pan, then stir in the flour and mustard powder and cook for 2 mins. Gradually add the milk, stirring all the time to get a smooth sauce. Add three-quarters of the cheese and some seasoning to the sauce.
  • Drain the macaroni and cauliflower and stir into the cheese sauce. Transfer to an ovenproof dish, then sprinkle over the remaining cheese and flash under a hot grill until golden and bubbling. Serve with a green salad, if you like.

Nutrition Facts : Calories 446 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.68 milligram of sodium

CAULIFLOWER "MAC AND CHEESE" BAKE



Cauliflower

Replace macaroni with cauliflower in our twist on a classic Mac and Cheese. Our imposter pasta is sure to become a new family favourite.

Provided by Cracker Barrel

Categories     Trusted Brands: Recipes and Tips     CRACKER BARREL Shreds

Time 45m

Yield 6

Number Of Ingredients 9

6 cups small cauliflower florets
3 tablespoons non-hydrogenated margarine, divided
1 onion, chopped
⅓ cup flour
2 teaspoons dry mustard
2 ½ cups milk
1 ½ cups CRACKER BARREL Shredded Double Cheddar Cheese, divided
⅓ cup KRAFT 100% Parmesan Aged Grated Cheese, divided
½ cup panko bread crumbs

Steps:

  • Heat oven to 375 degrees F (190 degrees C).
  • Cook cauliflower in boiling water in large saucepan 4 minutes; drain well.
  • Melt 2 Tbsp. margarine in large saucepan on medium heat. Add onions; cook and stir 3 minutes or until crisp-tender. Stir in flour and mustard; cook and stir 1 minute. Whisk in milk; cook 5 minutes or until thickened, stirring frequently. Remove from heat. Add 1-1/4 cups Cheddar and 3 Tbsp. Parmesan; stir until Cheddar is melted. Add cauliflower; stir to evenly coat. Spoon into 2.5-L casserole dish sprayed with cooking spray.
  • Microwave remaining margarine in medium microwaveable bowl on HIGH 30 sec. or until melted. Stir in bread crumbs and remaining Parmesan; sprinkle over cauliflower mixture.
  • Bake 20 to 25 minutes or until heated through, topping with remaining Cheddar for the last 5 minutes.

Nutrition Facts : Calories 320.7 calories, Carbohydrate 25.4 g, Cholesterol 22.6 mg, Fat 18.7 g, Fiber 3.4 g, Protein 16.2 g, SaturatedFat 9.7 g, Sodium 460.5 mg, Sugar 8.8 g

CAULIFLOWER "MAC" AND CHEESE



Cauliflower

Somewhere between macaroni and cheese, British cauliflower cheese and a cauliflower gratin is this burbling dish of tangy, creamy cauliflower. Cauliflower florets cut into noodle-size pieces step in for macaroni in this pasta-less macaroni and cheese; they're roasted and draped in a mixture of melty Cheddar, heavy cream, garlic and cayenne. You could also add mustard, thyme or rosemary, or even caramelized onions, and swap out the Cheddar for Gruyère or another cheese. As the cauliflower cooks in the cream mixture, the cream thickens slightly and the cauliflower continues to brown. Serve it with a bright, crisp salad to offset the richness.

Provided by Ali Slagle

Categories     dinner, weekday, casseroles, vegetables, main course, side dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

1 large cauliflower (2 1/2 pounds), cut into small florets the size of macaroni
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 1/2 cups grated Cheddar (about 6 ounces)
1 cup heavy cream
1 garlic clove, finely grated
1/4 teaspoon cayenne

Steps:

  • Heat the oven to 450 degrees. Toss the cauliflower with the olive oil on a baking sheet. Season with salt and pepper, spread in an even layer and roast until browned and cooked through but retaining some bite, about 15 minutes.
  • Transfer the cauliflower to an 8-inch or other 2-quart baking dish. (You could also bake this in individual ramekins; just mix the cauliflower with the other ingredients in a medium bowl before dividing.) Reserve 1/4 cup Cheddar. Add the remaining 1 1/4 cups Cheddar, heavy cream, garlic and cayenne to the cauliflower and stir to combine. Season with salt and pepper, then top with the reserved 1/4 cup Cheddar.
  • Roast until the cream has thickened, the cheese has melted, and some of the cauliflower is browned on top, 15 to 20 minutes. Let sit 5 minutes before serving.

KETO BACON CAULIFLOWER "MAC" 'N' CHEESE RECIPE BY TASTY



Keto Bacon Cauliflower

Just because you're on a keto diet doesn't mean you should forsake all comfort food. This super indulgent mac 'n' cheese manages to stay low-carb thanks to one magical ingredient: cauliflower. Add bacon to the mix and you get the perfect dinner.

Provided by Katie Aubin

Categories     Sides

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 strips bacon
4 cups water
1 large head cauliflower
2 teaspoons kosher salt, divided
4 oz cream cheese
⅓ cup heavy cream
¼ teaspoon cayenne pepper
1 teaspoon paprika
2 cups shredded cheddar cheese
fresh parsley, finely chopped, for garnish

Steps:

  • In a large pan over medium-high heat, cook the bacon for 6 minutes, or until crisp. Remove the bacon from the pan, pat off excess grease with a paper towel, then chop and set aside.
  • Add the water to a medium pot and bring to a boil.
  • While the water heats up, chop the cauliflower into small pieces.
  • Add 1 teaspoon of salt and the cauliflower to the boiling water, then cover and cook for 4 minutes, or until slightly tender. Drain the cauliflower and set aside.
  • In the same saucepan, combine the cream cheese, heavy cream, remaining teaspoon of salt, the cayenne, and paprika. Stir to combine, then cook for 4 minutes, until smooth and thick.
  • Fold in the cauliflower, then add the cheddar cheese. Stir until the cheese has melted, then fold in the bacon.
  • Scoop into serving bowls and garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 639 calories, Carbohydrate 13 grams, Fat 52 grams, Fiber 3 grams, Protein 32 grams, Sugar 5 grams

5-INGREDIENT CAULIFLOWER MAC 'N' CHEESE RECIPE BY TASTY



5-Ingredient Cauliflower Mac 'N' Cheese Recipe by Tasty image

Here's what you need: cauliflower, salt, pepper, sour cream, shredded cheddar cheese, fresh parsley

Provided by Mercedes Sandoval

Categories     Sides

Time 30m

Yield 2 servings

Number Of Ingredients 6

1 head cauliflower
salt, to taste
pepper, to taste
¼ cup sour cream, or greek yogurt
½ cup shredded cheddar cheese
fresh parsley, chopped, optional

Steps:

  • Cut cauliflower into small florets, about 4 cups (1.2 kg).
  • Add cauliflower florets into a 6-quart (6 L) Dutch oven of boiling water and boil for 5 minutes.
  • Drain the cauliflower in a colander, and return to the pot. Reduce heat to low.
  • Add in salt, pepper, and sour cream, and stir until thoroughly combined.
  • Stir in cheddar cheese until melted.
  • Remove from heat. Top with parsley (optional).
  • Enjoy!

Nutrition Facts : Calories 253 calories, Carbohydrate 19 grams, Fat 15 grams, Fiber 7 grams, Protein 14 grams, Sugar 7 grams

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