CAULIFLOWER "MAC" WITH BACON AND SMOKED GOUDA
Swap out the pasta in macaroni and cheese for golden roasted cauliflower, and you'll be able to justify having seconds (and thirds).
Provided by Food Network
Categories side-dish
Time 1h35m
Yield 12 to 16 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and lay the bacon out on top. Bake until crispy, 15 to 20 minutes.
- Meanwhile, cut off the green leaves from the cauliflower. Using your hands or a knife, cut the florets away from the core.
- Remove the bacon from the baking sheet and set aside. Put the cauliflower on the baking sheet and, using a heatproof spatula, toss with the bacon fat left behind. Spread out in an even layer, sprinkle with 1/4 teaspoon salt and some pepper and roast until golden brown, about 20 minutes.
- Meanwhile, in a saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, until a thick paste forms and turns golden brown, about 2 minutes. Add the milk 1/2-cup at a time, whisking well between each addition, and bring to a bare simmer. Whisk in two-thirds of the smoked Gouda until melted. If the sauce is too thick, add more milk, 1/4-cup at a time, until the desired consistency is reached.
- Place the roasted cauliflower in 13-by-9-inch baking dish or large oval casserole. Crumble the bacon over the cauliflower, then pour the cheese sauce over the top, making sure all the florets are covered. Sprinkle with remaining Gouda and bake until the cheese is bubbling and the top is golden brown, 30 minutes.
LOW-CARB CAULIFLOWER HOT MAC 'N' CHEESE RECIPE BY TASTY
Cut down on carbs and keep up the flavor with this creamy cauliflower mac!
Provided by Griffin Bohen-Meissner
Categories Lunch
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of heavily salted water to a boil. Break down the cauliflower head into small florets and add them to the boiling water. Cook for 3 minutes, then use a slotted spoon to move the cauliflower into a bowl of ice water to stop the cooking process. Drain and set aside.
- In a large saucepan over low heat, melt the butter. Add the garlic and cook for 1-2 minutes, stirring occasionally, until sizzling and fragrant. Add the cream cheese and heavy cream. Whisk until the cream cheese is completely melted and smooth. Stir in the paprika, salt, and pepper. Add the cheddar and gouda cheese to the pan and whisk until the cheese is melted and the sauce is smooth.
- Add the cauliflower to the sauce, tossing gently to coat. Stir in Frank's Red Hot Original Sauce. Garnish with parsley and additional Frank's to serve.
- Enjoy!
Nutrition Facts : Calories 307 calories, Carbohydrate 8 grams, Fat 26 grams, Fiber 2 grams, Protein 13 grams, Sugar 4 grams
SMOKED GOUDA MAC AND CHEESE
This is a marvelously smooth mac and cheese with a bit of a bite. My family loves this. I got the idea from a recipe made on a popular cooking show, and adapted it to my own recipe and tastes. Delicious contrast if served with a 'sweet' main dish.
Provided by rhondamary
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch casserole dish.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Melt butter in a small saucepan over medium heat. Stir in the flour and cook until a roux forms. Stir in the milk, salt and pepper; cook, stirring constantly, until sauce is smooth and thick and coats the back of a spoon. Remove from heat and stir in cheese.
- Combine cooked pasta and cheese sauce; transfer to prepared dish.
- Bake in preheated oven for 15 minutes, or until heated through.
Nutrition Facts : Calories 328.5 calories, Carbohydrate 46.2 g, Cholesterol 31.8 mg, Fat 10.3 g, Fiber 2 g, Protein 13.8 g, SaturatedFat 6 g, Sodium 321.2 mg, Sugar 5.8 g
MAC-N-SMOKED GOUDA WITH CAULIFLOWER
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Add salt to season the cooking water, then add the pasta. Cook for 5 minutes, then add the cauliflower and cook for 3 minutes more or until pasta is cooked al dente and the florets are just tender. Drain well and return to the pot.
- While the pasta cooks, heat a medium sauce pot over medium-low heat. Add the extra-virgin olive oil and heat with the butter until it melts. Add the onions and cook for 3 to 5 minutes to sweat them out and turn the juices sweet. Raise the heat a bit, then whisk in the flour, cayenne, and paprika. Whisk together until the roux bubbles up, then cook for 1 minute more. Whisk in the milk and stock and raise the heat a bit higher to bring the sauce to a quick boil. Once it bubbles, drop the heat back to a simmer and cook until the sauce thickens, 3 to 5 minutes.
- Add the cheese to the thickened sauce and stir to melt it, a minute or so. Stir in the mustard and season the sauce with salt and pepper. Pour over the cauliflower and cooked pasta and toss to combine. Adjust the seasonings, transfer to a large platter, and serve.
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- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and arrange the cauliflower florets in a single layer.
- Meanwhile, heat the cream to a simmer in a saucepan over medium heat whisking often. Stir in cream cheese, and cook until the cream cheese melts. Reduce heat to low. Stir in the 3/4 cup of the cheddar cheese and the gouda cheese. Sprinkle with the garlic powder, ground mustard, salt, black pepper, and cayenne pepper. Cook until the cheese melts, about 3 or 4 minutes.
- Add the cauliflower to the pot and toss to coat. Transfer the mixture to a 9 x 9 casserole dish. Top with the remaining 3/4 cup of cheddar cheese.
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- Toss bread in a bowl with 2 teaspoons oil, 1/4 teaspoon pepper, 1/2 teaspoon thyme and garlic powder. Spread on a baking sheet. Bake, stirring once, until crispy, 14 to 18 minutes.
- Meanwhile, heat the remaining 2 teaspoons oil in a large pot over medium heat. Add onion and salt, cover and cook, stirring occasionally, until the onion is very soft and barely starting to brown, 7 to 9 minutes. Sprinkle with paprika, the remaining 1/2 teaspoon white pepper and 1 tablespoon thyme; cook, stirring, until fragrant, 30 seconds to 1 minute. Add wine, increase heat to high and bring to a boil, scraping up any browned bits.
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- Heat a braiser or large, deep frying pan over medium heat. Add the olive oil and 1 tablespoon butter; swirl pan to coat bottom of pan well. Add the onion and cook for two minutes, stirring frequently. Add the garlic and cook for 1 minute.
- Add the cauliflower to the onions and garlic; stir to incorporate. Sprinkle with salt, paprika, black pepper and red pepper flakes. Cover braiser or frying pan, lower the heat to medium low and cook until cauliflower is crisp tender, stirring as needed.
- Sprinkle the all-purpose flour over the vegetables. Stir lightly until the flour is well incorporated. Pour the warm milk over the vegetables. Add the bacon. Raise heat to medium. Cook and stir until sauce has thickened.
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