Delightfully rich, creamy, and tasty cauliflower mac and cheese can give any macaroni and cheese recipe a run for its money! Pasta or not, this hearty baked cauliflower mac is pure indulgence and just as good (if not better) than any other mac!
8cupscauliflower(2 heads chopped into florets or 2 packages steamable cauliflower)
4tablespoonbutter(divided - 2 portions of 2 tablespoons each)
1 ½cupsheavy cream
4ozcream cheese(softened, cubed)
½teaspooneach, salt & pepper
2cupsbaby spinach(rough chopped)
2cupssharp cheddar cheese(grated)
½cuppork rinds(crushed, or use breadcrumbs)
butter(use the 2nd 2 tablespoon portion of butter)
Preheat your oven to 400°F (205°C) and lightly butter or grease your baking dish.
Steam your 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.
8 cups cauliflower
In a large saucepan, heat the heavy cream with butter over medium heat, stirring occasionally. Once the butter is melted, whisk in the cream cheese and seasoning (salt, pepper, and garlic powder) until smooth.
4 tablespoon butter, 1 ½ cups heavy cream, 4 oz cream cheese, ½ teaspoon each, salt & pepper, ¼ teaspoon garlic powder
Remove from heat and add the baby spinach, stir, then add the grated sharp cheddar cheese. Stir until melted.
2 cups baby spinach, 2 cups sharp cheddar cheese
Spread the sliced smoked sausage over the steamed cauliflower in your baking dish, then pour the sauce over both, Stir to mix if desired.
4 oz smoked sausage
Mix the toppings ingredients in a small bowl (pork rinds or breadcrumbs, Parmesan cheese, and melted butter). Stir to combine then sprinkle over the cheesy cauliflower.
½ cup pork rinds, 2 tablespoon Parmesan cheese, butter
Bake at 400°F (205°C) 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.