Healthier Cauliflower Macaroni and Cheese
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
1 9x11 pan
- Serves:
- 12-14
ingredients
- 1 large head cauliflower, cut into small florets
- 3 cups skim milk
- 6 tablespoons Wondra Flour
- 8 ounces shredded sharp cheddar cheese (I usually use a mix of whatever strongly flavored cheeses I have on hand and a sharp cheddar)
- 1 cup nutritional yeast
- 1⁄2 cup raw cashews, ground finely (but not into a paste!)
- 2 teaspoons Dijon mustard (any yellow mustard will work, add more to taste)
- 1 teaspoon garlic powder
- 1 teaspoon cayenne powder (optional, doesn't make dish spicy but adds a nice depth)
- salt and pepper
- 1 cup panko breadcrumbs (for topping)
- 1 -2 tablespoon shredded parmesan cheese (for topping)
directions
- Steam cauliflower either on stove or in microwave until tender but not mushy. Put into 9x11 baking dish.
- Chop or shred cheese(s) and put aside.
- In a large saucepan combine milk, Wondra flour, salt, pepper, and garlic powder, stirring to combine milk and flour so there are no lumps. Cook over medium low heat, stirring constantly with a whisk until milk comes to a boil. Boil for 1 minute, stirring constantly.
- Turn off heat and add cashews, cheese, mustard, nutritional yeast, cayenne (if using, can substitute paprika) and stir until cheese has melted.
- Pour cheese sauce over cauliflower in baking dish, stir to combine. Top with panko and Parmesan cheese. Bake at 350 for 30 minutes or until topping is browned.
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RECIPE SUBMITTED BY
I'm an organic-farm raised, free-range, traveler. Epicure, anthropologist, goat herder, professional baker, TV free.