Mock Mac and Cheese
Source of Recipe
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List of Ingredients
Kosher salt, as needed, plus 1/2 tsp
1 lg head cauliflower, cut into small florets [but not too small or it
will
be mushy]
Vegetable oil spray
1 c heavy cream
3 oz cream cheese, cut into small pieces
1-1/2 tsp Dijon mustard [important that you use Dijon for taste]
1-1/2 c shredded sharp Cheddar, plus 1/2 c for topping the casserole
1 cup monterey jack cheese
1/3 tsp freshly ground black pepper
1/8 tsp garlic powder
Recipe
Preheat oven to 375 degrees. Bring lg pot of water to a boil; season
with
salt. Cook cauliflower in boiling water until crisp-tender, about 5
mins,
do not overcook. Drain well and pat between several layers of paper
towels
to dry. Transfer cauliflower to baking dish that has been sprayed with
vegetable oil spray; set aside.
Bring the cream to a simmer in sm 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 1-2 mins. Remove from
heat,
pour over cauliflower, and stir to combine. Top with remaining 1/2 c
cheese
and bake until browned and bubbly hot, about 15 mins. Serve.
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