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Servings: 4 people
Calories: 220kcal
Cauliflower Mac and Cheese Recipe
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Ingredients
- 1 head Cauliflower
- 1 tablespoon Butter unsalted
- 1 tablespoon Flour
- 1 cup Milk
- 4 ounces Cheddar Cheese shredded
Instructions
- Rinse and 1 head Cauliflower into small bite-sized florets.
- Place the cauliflower florets into a saucepan with enough water to cover the bottom of the pan. Cover and cook over medium-low heat until the cauliflower is fork tender. Drain and rinse the cauliflower to stop it from cooking.
- Wipe the pot out and add 1 tablespoon Butter and melt it over medium heat. Once melted, add 1 tablespoon Flour and whisk it into the butter until it forms a paste.
- Reduce the heat to low, and gradually whisk in 1 cup Milk stirring frequently until the sauce thickens. Add 4 ounces Cheddar Cheese.
- Add the cooked cauliflower back to the pan and toss in the sauce.
Notes
Serve cauliflower macaroni and cheese as a tasty side dish with a dash of black pepper, with roasted ham, pork tenderloin, or chicken. It can also be served as a main dish with a side of a hearty kale caesar salad.
Leftover cauliflower mac and cheese can be stored in the refrigerator for up to three days in an airtight container.
Reheat cauliflower mac and cheese on top of the stove over medium-low heat, in the oven or in the microwave.
See the article above for tips, variations and more.
Nutrition
Calories: 220kcal | Carbohydrates: 12g | Protein: 12g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 274mg | Potassium: 546mg | Fiber: 3g | Sugar: 6g | Vitamin A: 470IU | Vitamin C: 69mg | Calcium: 308mg | Iron: 1mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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