Cauliflower "Mac" & Cheese
This low-carb cauliflower “mac” brings all the cheesy comfort without the carb-crash. Cauliflower florets get wrapped in a rich cheddar sauce, then finished with a golden, crispy breadcrumb topping that gives you that classic baked-casserole feel. It’s a smart swap for anyone easing back on pasta but still craving something warm, indulgent, and familiar.
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Calories:
Equipment
- 1 9x13 Baking Dish
Ingredients
- 4 tbsp Butter about half a stick
- 1 Cup Milk
- ½ tsp Dry Mustard
- 2 Heads Cauliflower florets
- 15 oz. Ricotta Cheese (small tub)
- 1 Cup Shredded Pepper Jack Cheese
- 1 Cup Mild Cheddar
- ¼-½ Cup Grated Parmesan (for the topping)
- 1 Cup Shredded Cheese of choice However you decide to mix it up, just allow about 3 cups shredded cheese. We mix it up every time. You can use more if you wish, we won't judge. 😀
- 1-11/2 Cup Bread Crumbs Panko breadcrumbs work too!
- Hot Sauce as needed for spice Optional
- Finley diced Chipotle peppers for more spice Optional
Instructions
- Bring a large pot of salted water to a boil. (Salt the water after boiling) Preheat the oven to 375 degrees.
- Grease your baking dish
- Once boiling cook the cauliflower until just crisp-tender, about 10 minutes. Drain well. Don't overcook it, you want it still a little crunchy. Anything over 10 minutes is too long.
- In a large saucepan, heat the milk and butter over medium heat. Whisk in the dry mustard, (or whole grain mustard) garlic powder, and add some hot sauce (or chipotle peppers), salt and pepper. Just before the milk comes to a boil, turn off the heat and whisk in the pepper jack (or Colby Jack cheese), and cheese (or mild cheddar cheese). 3 cups of whatever you've chosen.
- When melted and smooth, stir in the cauliflower, and the ricotta cheese. Spread the mixture into the prepared baking dish and sprinkle over the Parmesan and bread crumb mixture.
- Bake until golden brown at 375, about 25-30 minutes, or until bubbly.