Baked Cauliflower mac n cheese
Baked cauliflower mac and cheese
Ingredients
Vegetable cooking spray
1 medium head cauliflower, cut and broken up into small ‘elbow macaroni size’ florets
1 tablespoon butter
1 1/4 cups milk
1/2 teaspoon Dry Mustard or 1/2 teaspoon Dijon mustard
1 cup shredded sharp Cheddar, or favorite cheesy blend
Sea salt
Freshly ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon freshly grated nutmeg (optional)
INSTRUCTIONS
Spray a medium baking dish and a cookie sheet with non-stick vegetable spray. Preheat oven to 190 degrees C. Spread out the florets on the cookie sheet and roast for 8 to 10 minutes, until fork tender. Remove from oven and set aside.
Melt the butter in a small saucepan.
Add the flour and cook 30 seconds until absorbed and smooth.
Whisk in the milk and the mustard, bringing almost to a boil over medium high heat and cooking until slightly thickened and smooth.
Remove from heat and stir in 3/4 cup of the cheese (save a little for the top!), 1 teaspoon salt, a few grinds of pepper, garlic powder, and nutmeg.
Fold in the roasted cauliflower to combine.
Turn into prepared baking dish.
Top with the remaining cheese and bake 15 to 20 minutes until browned and bubbly hot.