Cauliflower Mac and Cheese
Cauliflower mac and cheese can give any macaroni and cheese recipe a run for its money because it's delightfully rich and creamy! Pasta or not, this hearty baked cauliflower mac is pure indulgence! It's just as good (if not better) than any other mac!
Servings: 6 servings
Calories: 601kcal
Prep 15 minutes
Cooking 35 minutes
Total Time 50 minutes
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Ingredients
Baked Cauliflower Mac & Cheese
- 8 cups cauliflower (2 heads chopped into florets or 2 packages steamable cauliflower)
- 4 tablespoon butter (divided - 2 portions of 2 tablespoons each)
- 1½ cups heavy cream
- 4 oz cream cheese (softened, cubed)
- ½ teaspoon each, salt & pepper
- ¼ teaspoon garlic powder
- 2 cups baby spinach (rough chopped)
- 2 cups sharp cheddar cheese (grated)
- 4 oz smoked sausage (sliced)
Topping (optional)
- ½ cup pork rinds (crushed, or use breadcrumbs)
- 2 tablespoon Parmesan cheese (grated)
- butter (use the 2nd 2 tablespoon portion of butter)
(Note: 2x or 3x only changes the ingredient list)
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Instructions
- Preheat your oven to 400°F (205°C/Gas Mark 6) and lightly butter or grease your baking dish.
- Steam your 8 cups cauliflower until tender-crisp. Place the cauliflower in a microwave-safe bowl with 2 tablespoons of water and heat on high for 5-6 minutes. Drain off the excess water and transfer it into your prepared baking dish.
- In a large saucepan, heat the 1½ cups heavy cream with 4 tablespoon butter over medium heat, stirring occasionally. Once the butter is melted, whisk in the 4 oz cream cheese and seasoning (½ teaspoon each, salt & pepper, and ¼ teaspoon garlic powder) until smooth.
- Remove from heat and add the 2 cups baby spinach, stir, then add the grated 2 cups sharp cheddar cheese. Stir until melted.
- Spread the sliced 4 oz smoked sausage over the steamed cauliflower in your baking dish, then pour the sauce over both, Stir to mix if desired.
- Mix the toppings ingredients in a small bowl (½ cup pork rinds or breadcrumbs, 2 tablespoon Parmesan cheese, and melted butter). Stir to combine then sprinkle over the cheesy cauliflower.
- Bake at 400°F (205°C/Gas Mark 6) for 20-25 minutes until the cheese sauce is bubbling around the edges. Broil for 2-3 minutes to brown the top if desired. Serve immediately.
Notes
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- I’m a fan of apple and cheddar, so a sausage with granny smith pieces added is one of my favorites. A spicy Italian variety or chorizo smoked pork version would also be delicious for anyone who likes a bit more heat in their dishes.
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- Another option to use as a topping is panko. This is the way to go if you like a little crunch on your mac and cheese. Panko is a Japanese breadcrumb that contains bigger flakes than the typical breadcrumbs you find at the grocery store.
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- Trim the cauliflower before creating florets. First, cut off any leaves. Then, cut out the heavy stem at the base. It’s OK to leave a bit of it, but try to remove the hard stalk.
Rinse the whole thing thoroughly, then cut the remaining part into florets–aka little “trees”. Or chop roughly. It will taste the same regardless of how it looks.
Just try to keep the pieces of similar size so they will cook evenly.
- Trim the cauliflower before creating florets. First, cut off any leaves. Then, cut out the heavy stem at the base. It’s OK to leave a bit of it, but try to remove the hard stalk.
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- To prevent your cauliflower mac from becoming too watery, thoroughly drain the steamed cauliflower. Patting it dry with a kitchen towel can help remove any excess moisture.
- To store: Transfer any cauliflower mac and cheese leftovers into an airtight storage container. Properly stored, the leftovers will last for up to 3-5 days.I do recommend enjoying your leftovers within the first 1-2 days.
- To freeze: Even though it can be done, I don't recommend freezing this cauliflower mac recipe. Place your leftovers in an airtight freezer container or a freezer storage bag and remove as much air as possible. Freeze for up to 3 months. Allow to thaw in the refrigerator overnight before reheating.
- To reheat: For large portions, bake in a foil-covered dish at 350℉ (176℃/Gas Mark 4) for 20-25 minutes. Put smaller portions in a saucepan over medium heat and stir often until hot. Add more heavy cream or a drizzle of water to maintain a creamy, smooth sauce.
Nutrition
Calories: 601kcal (30%) | Carbohydrates: 10g (3%) | Protein: 19g (38%) | Fat: 55g (85%) | Saturated Fat: 32g (200%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 179mg (60%) | Sodium: 855mg (37%) | Potassium: 603mg (17%) | Fiber: 3g (13%) | Sugar: 3g (3%) | Vitamin A: 2691IU (54%) | Vitamin C: 67mg (81%) | Calcium: 392mg (39%) | Iron: 1mg (6%)
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