Cutting out a carb with cauliflower isn’t just for pizza; say hello to mac and cheese, cauliflower-style!
You’ll recognize that this is an adaptation of my “fancy gouda mac and cheese”, which is still one of Alex’s very favorites. In fact, when creating this cauliflower version, I doubled the béchamel and made a regular mac version for him, too! We had way too many leftovers. Nonetheless, I stuck with this “healthyish” side, and I’m never turning back.
Don’t miss this life hack bonus, too: rather than deal with a head of cauliflower and a very sharp knife, keep your cauliflower in the original bag and literally just throw it on the ground 2-3 times. The cauliflower florets will automatically break off and achieve the perfect size.
Serves 8-12
TOPPING
1 tablespoon unsalted butter, plus more for baking dish
1 tablespoon olive oil
1 cup panko
2 garlic cloves, minced
1/4 cup grated parmesan
MAC + CHEESE
1 teaspoon kosher salt
1 head cauliflower florets
1/2 stick unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups low-fat milk
1/4 teaspoon ground white pepper
2 cups grated gruyere + white cheddar
1/4 cup parmesan
1. Preheat oven to 400 degrees with rack in middle of oven. Butter a pie dish (or 8x8" pan).
2. In a medium skillet over medium heat, melt butter and oil. Add panko and garlic, and stir until crumbs are golden brown, 3-4 minutes. Transfer crumbs to a small bowl. Stir in Parmesan and salt; set aside.
3. Steam cauliflower in microwave or in a pot of boiling water until until fork-tender. Drain and set aside.
4. In a medium pot over medium-low heat, melt butter. Sprinkle flour over butter and whisk to incorporate, creating a roux. Then, cook with a wooden spoon until roux turns a golden color, about 3 minutes. Gradually pour in milk, whisking constantly to incorporate into a béchamel sauce. Raise heat to medium-high and bring to a low boil, whisking constantly. Then, reduce to a simmer and cook, whisking occasionally, until béchamel is thick, about 2 minutes.
5. Add salt and white pepper, followed by cheeses. Remove from heat once completely melted. Add cauliflower to the pot and stir carefully to coat. Transfer to buttered dish and sprinkle topping evenly.
6. Bake until golden and bubbling, 15-18 minutes. Let cool 15 minutes before serving.
