cauliflower mac and cheese

Ok…I am really excited about this recipe…hope you like it, too! Cauliflower Mac and Cheese! Oh, yeah. This has all kinds of tags associated with it: healthy but oh-so-yummy, paleo, low-carb, gluten free, low fat, vegetarian, comfort food (if you think of any additional, let me know, please!).
Here on our Monday installment of At Home w/ GCH, we have been featuring recipes which include Fall in-season fruits and veggies. This week is our final blog on the subject. Our featured veggie is Cauliflower. Here are some nutritional facts about this ‘superfood.’
“We” love cauliflower here in our household. I say, “we” because every time I tell my husband, Robert, that I have a new way to fix cauliflower, he never (may I repeat, never) responds enthusiastically. But I am happy to report that every time (may I repeat, every time) he eats the dish I’ve prepared, his response is always (may I repeat, always) enthusiastic. Ok—it’s taken me a while to figure this out but apparently the cauliflower dishes he grew up eating were just boiled, (overcooked), soggy, gray cauliflower-yucky! I trust that if you have had experiences similar to Robert’s, you will try this Cauliflower Mac and Cheese and have a new yummy experience! Enjoy!

Cauliflower Mac and Cheese

Ingredients:

1 large head cauliflower, cut into small florets
1 can evaporated milk
1/2 cup chicken or vegetable broth
2 ounces cream cheese, cubed (or goat cheese, or Boursin)
2 teaspoons Dijon mustard
1 tablespoon chopped garlic
1/2 cup shredded sharp Cheddar cheese, plus 1/4 cup for topping the casserole
kosher salt, freshly ground black pepper
1/4 teaspoon nutmeg (freshly grated, if possible)

Directions:

Preheat the oven to 375.
Bring a large pot of water to a boil, seasoning the water with salt.
Lightly grease a 2 quart baking dish with butter or cooking spray.
When the water comes to a full boil, toss in the cut-up cauliflower; return to a boil and parboil ‘til crisp-tender, about 5 minutes.
Drain well in colander, and then lay out on a clean dishtowel and pat dry. <The drier the cauliflower, the better the cheese sauce will cling to it.>

Transfer the cauliflower to the baking dish and set aside.
Bring the evaporated milk and broth to a simmer in a small saucepan over medium low heat.
Whisk in the cream cheese, mustard, chopped garlic; continuously whisking ‘til smooth.
Add the 1/2 cup of shredded cheese, along with the seasonings and whisk just ‘til the cheese melts, about 2 minutes.
Pour the cheese sauce over the cauliflower, and stir gently to combine thoroughly.
Top with the remaining 1/4 cup cheese and bake for approximately 15 to 20 minutes. Turn up the oven temp to 425, and bake for 5 additional minutes; just ‘til it begins to brown.
Let cool 5 minutes before serving.

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God loves you! ♥ (Don’t ever forget that!)

♥ coleen