ROASTED CAULIFLOWER MAC AND CHEESE
This roasted cauliflower mac and cheese is a no-pasta version of a classic.
Provided by Fernella
Categories Side Dish Vegetables Cauliflower
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray cauliflower florets with cooking spray and season with salt and pepper; place on a baking sheet.
- Roast in the preheated oven for 30 minutes.
- Meanwhile, heat half-and-half in a saucepan over medium-low heat. Add Mexican, Cheddar, and cream cheeses slowly, stirring to combine, until melted.
- Butter an 8x10-inch baking dish.
- Mix roasted cauliflower with cheese sauce. Transfer to the prepared dish.
- Bake in the preheated oven until bubbly, about 15 minutes.
Nutrition Facts : Calories 624.5 calories, Carbohydrate 15.6 g, Cholesterol 156.1 mg, Fat 50.5 g, Fiber 3.6 g, Protein 30.7 g, SaturatedFat 33.2 g, Sodium 845.6 mg, Sugar 3.8 g
CAULIFLOWER MAC N CHEESE
Provided by Rachael Ray : Food Network
Time 1h50m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Bring water to a boil for pasta. Salt the water and undercook the pasta by 2 minutes, about 5 to 6 minutes.
- While the water comes to a boil, in a covered Dutch oven heat extra-virgin olive oil over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot and add 1 cup stock, cover and steam 12 to 15 minutes until tender. Remove and separate the cauliflower into florets. Discard water from pot.
- Over medium heat in the same pot, melt the butter, then add onions and garlic. Saute for 3 to 4 minutes, until tender. Add in the flour and whisk for 1 minute. Whisk in the whole milk and season with salt, pepper, nutmeg, and sage. When thickened, stir in the Dijon mustard and 2/3 of the combined cheeses.
- Drain the pasta, add to the cauliflower, stir in the cheese sauce, transfer to baking dish, top with remaining cheese. Cool completely and cover for a make-ahead meal.
- Preheat the oven to 400 degrees F.
- Bake until brown on a baking sheet to catch the bubble-over. The casserole will take 40 to 45 minutes to heat through.
- Garnish bowls of cauli-mac-n-cheese with chopped spicy watercress.
BUFFALO CAULIFLOWER BAKED MAC AND CHEESE
This incredible and substantial side dish has that traditional buffalo-wing flavor, but without any meat. Serve with extra hot sauce on the side for your friends and family who love heat.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F and butter a 13-by-9-inch baking dish.
- Bring a large pot of salted water to a boil and fill a large bowl with ice water. Cook the cauliflower until just tender, about 5 minutes. Use a slotted spoon or spider to remove the cauliflower and immediately submerge it in the ice water to cool completely, then drain. Bring the salted water back to a boil and cook the pasta until al dente, about 7 minutes. Drain and set aside.
- Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the celery and onion and cook until soft, about 5 minutes. Stir in the blanched cauliflower and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 minute more.
- Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in the flour and mustard until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the Cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
- Spread half of the macaroni in the prepared baking dish and pour over about half of the cheese sauce. Top with the cauliflower mixture and the remaining macaroni. Pour the remaining cheese sauce evenly on top.
- Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted, about 30 seconds. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let cool 10 minutes, then serve with additional hot sauce on the side.
CAULIFLOWER "MAC AND CHEESE" BAKE
Replace macaroni with cauliflower in our twist on a classic Mac and Cheese. Our imposter pasta is sure to become a new family favourite.
Provided by Cracker Barrel
Categories Trusted Brands: Recipes and Tips CRACKER BARREL Shreds
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees F (190 degrees C).
- Cook cauliflower in boiling water in large saucepan 4 minutes; drain well.
- Melt 2 Tbsp. margarine in large saucepan on medium heat. Add onions; cook and stir 3 minutes or until crisp-tender. Stir in flour and mustard; cook and stir 1 minute. Whisk in milk; cook 5 minutes or until thickened, stirring frequently. Remove from heat. Add 1-1/4 cups Cheddar and 3 Tbsp. Parmesan; stir until Cheddar is melted. Add cauliflower; stir to evenly coat. Spoon into 2.5-L casserole dish sprayed with cooking spray.
- Microwave remaining margarine in medium microwaveable bowl on HIGH 30 sec. or until melted. Stir in bread crumbs and remaining Parmesan; sprinkle over cauliflower mixture.
- Bake 20 to 25 minutes or until heated through, topping with remaining Cheddar for the last 5 minutes.
Nutrition Facts : Calories 320.7 calories, Carbohydrate 25.4 g, Cholesterol 22.6 mg, Fat 18.7 g, Fiber 3.4 g, Protein 16.2 g, SaturatedFat 9.7 g, Sodium 460.5 mg, Sugar 8.8 g
CAULIFLOWER "MAC" AND CHEESE
Somewhere between macaroni and cheese, British cauliflower cheese and a cauliflower gratin is this burbling dish of tangy, creamy cauliflower. Cauliflower florets cut into noodle-size pieces step in for macaroni in this pasta-less macaroni and cheese; they're roasted and draped in a mixture of melty Cheddar, heavy cream, garlic and cayenne. You could also add mustard, thyme or rosemary, or even caramelized onions, and swap out the Cheddar for Gruyère or another cheese. As the cauliflower cooks in the cream mixture, the cream thickens slightly and the cauliflower continues to brown. Serve it with a bright, crisp salad to offset the richness.
Provided by Ali Slagle
Categories dinner, weekday, casseroles, vegetables, main course, side dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 450 degrees. Toss the cauliflower with the olive oil on a baking sheet. Season with salt and pepper, spread in an even layer and roast until browned and cooked through but retaining some bite, about 15 minutes.
- Transfer the cauliflower to an 8-inch or other 2-quart baking dish. (You could also bake this in individual ramekins; just mix the cauliflower with the other ingredients in a medium bowl before dividing.) Reserve 1/4 cup Cheddar. Add the remaining 1 1/4 cups Cheddar, heavy cream, garlic and cayenne to the cauliflower and stir to combine. Season with salt and pepper, then top with the reserved 1/4 cup Cheddar.
- Roast until the cream has thickened, the cheese has melted, and some of the cauliflower is browned on top, 15 to 20 minutes. Let sit 5 minutes before serving.
CAULIFLOWER MAC & CHEESE
Combine cauliflower cheese with macaroni and thyme for a comforting pasta bake that only takes 10 minutes to prepare
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat oven to 190C/170C fan/gas 5. Toss the cauliflower with the oil and half the thyme, and spread out on a large non-stick baking tray. Roast for 20 mins until softened and golden brown. Meanwhile, bring a large pan of salted water to the boil and cook the macaroni following pack instructions. Drain.
- Melt the butter in a medium saucepan, stir in the flour and mustard, and cook for 2 mins. Remove from the heat and gradually whisk in the milk and remaining thyme. Return to the heat and cook for 4-5 mins, whisking all the time, until you have a thick, smooth sauce. Remove from the heat for 2 mins, then stir in the cheddar and half the Parmesan.
- If the macaroni is sticking together, pour a little boiling water over it, then drain and add to the sauce with the cauliflower. If the sauce is a bit thick, add a splash more milk. Tip into a large, shallow baking dish, sprinkle over the remaining Parmesan and top with the macadamias. Bake for 20 mins until cooked through and bubbling at the edges.
Nutrition Facts : Calories 898 calories, Fat 45 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 39 grams protein, Sodium 1.3 milligram of sodium
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ROASTED CAULIFLOWER MAC AND CHEESE - IFOODREAL.COM
From ifoodreal.com
5/5 (2)Total Time 47 minsCategory Side DishCalories 268 per serving
- Cook pasta as per package instructions. Drain and transfer to a large mixing bowl along with riced/chopped cauliflower. Set aside.
- Preheat large skillet on low heat and add olive oil, onion and garlic. Cook for 2 minutes, stirring occasionally. Add flour and cook for another minute or until flour is well combined. Whisk in milk, raising heat to medium - high, and bring to a boil. Reduce heat to low - medium and cook for 5 minutes.
- Remove from heat, add 1 cup of cheese, salt and pepper; stir until sauce is smooth. Pour into the bowl with pasta and cauliflower, mix well. The mixture should be thick and not saucy.
ROASTED CAULIFLOWER MACARONI AND CHEESE RECIPE
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2.9/5 Total Time 1 hr 30 minsServings 6Calories 750 per serving
- Make the Roasted Cauliflower: Preheat the oven to 375°F. Line a baking sheet with parchment paper and lightly grease a 9-by-13-inch casserole dish with nonstick cooking spray.
- In a large bowl, toss the cauliflower with the olive oil and season with salt and pepper. Arrange in an even layer onto the prepared baking sheet and roast until tender and golden brown, 20 to 25 minutes.
- Make the Macaroni and Cheese: In a large saucepan, melt the butter over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more.
- Add the flour to the saucepan and cook, stirring constantly, for about 3 minutes. Add the milk gradually, whisking to incorporate. Bring the sauce to a simmer and cook until it thickens, about 3 minutes. Remove the saucepan from the heat.
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5/5 (5)Total Time 1 hr 15 minsCategory Dinner, LunchCalories 589 per serving
- Preheat oven to 425F, with rack positioned in the center of the oven. Line a sheet pan with parchment and spread 1 Tbs of oil on the parchment.
- Arrange the trimmed and cut cauliflower on the sheet pan with the diced onions distributed evenly and in one layer. Once the oven is preheated, put the sheet pan in the oven and set the timer for 15 minutes.
- Meanwhile, put a pot of water on to boil for the pasta shells. Do this in a 3 1/2 - 4 quart (3.3 - 3.7 L) Dutch oven if you can (for fewer pots to clean). Add the pasta once the water is boiling and boil until tender (or as indicated package directions). Drain pasta and set aside. It's okay if it sticks together. If using a Dutch oven, there's no need to clean it, unless pasta has stuck to the bottom. You'll make the sauce in it too.
- Warm the milk in the microwave in a heatproof, spouted bowl or measuring cup until steaming. Set aside. To the Dutch oven, or medium sauce pot add the remaining 1 Tbs oil and 1 Tbs butter. Melt and allow the butter to bubble. Turn the burner to low. Toss in the microplaned garlic and push it around the pan using a whisk for no more than 10 seconds. Sprinkle in the flour and whisk constantly until a loose paste is formed. Now you're ready to add the milk, a little at a time while whisking the entire time. Continue to add a little more milk at a time while the sauce begins to thicken slightly and become smooth. The goal is no lumps! Once all the milk is in the pot and your sauce is smooth (it won't be too thick at this time), add the salt, pepper, and the remaining cheese. Stir until completely smooth and thickened. Remove the pot from the heat.
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