Skip to main content

Cauliflower Mac & Cheese Casserole

By

Ingredients

    • 8 cups cauliflower florets ( 1 head)
    • 2 tablespoons extra-virgin olive oil
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon ground black pepper
    • 2 tablespoons unsalted butter
    • 2 tablespoons flour
    • 1 1/2 cups milk
    • 1 1/4 cups heavy cream
    • 1/4 teaspoon salt
    • 1 cup grated sharp cheddar cheese

Directions

  1. Preheat oven to 400°F Toss florets in oil on a baking sheet. Sprinkle with kosher salt and 1/4 teaspoons pepper. Roast until fork-tender and lightly browned, 25 minutes. Remove pan from oven. Reduce oven to 350°F.
  2. Melt butter in a medium skillet over medium heat. Stir in flour and cook for 1 minute (I cooked mine for a few more minutes to a toasty brown). Gradually whisk in milk. Simmer over medium heat, stirring frequently, until thickened, 2 to 4 minutes. Whisk in cream and cook for 5 minutes.
  3. Remove pan from heat and stir in 1/4 teaspoons salt, 1/4 teaspoons pepper and all but 2 tablespoons of cheese. Stir over medium-low heat for 5 minutes. (I didn't even turn my flame back on, just stirred until the cheese melted from the residual heat.).
  4. Place cauliflower in an 8x8-in. glass baking dish or 4 10-oz. ramekins. Pour cheese sauce on top. Sprinkle with 2 tablespoons cheese. Bake until sauce is bubbly, 20 to 25 minutes.

Comments

Post a Comment

Popular posts from this blog

Preacher Cake

By
  3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1/2 teaspoon cinnamon 2 cups sugar 3 eggs 1 cup vegetable oil 2 teaspoons vanilla extract 1 20-ounce can crushed pineapple, with juice 1 1/2 cups finely chopped pecans or walnuts, divided 1 cup flaked coconut (optional) Cream Cheese Frosting (recipe below) Sift together flour, baking soda, salt and cinnamon; set aside. Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined. Add pineapple (undrained), 1 cup chopped pecans and coconut and continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute). Spray a 13x9 baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean. Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup choppe...
Post a Comment
Read more

Chop Suey Retro 60's Style

By
Ingredients 1 tablespoon shortening 1 1/2 lbs pork or 1 1/2 lbs beef, cut in 1/2-inch cubes salt ...
Post a Comment
Read more

CREAMED CHICKEN AND BISCUITS CASSEROLE

By
  INGREDIENTS 1 small  onion 1  1 ⁄ 2 teaspoons  butter 2 lbs chopped cooked chicken breasts or 2 lbs  boneless skinless chicken thighs 1 (10 3/4 ounce) can cream of chicken soup 1 ⁄ 2 cup  mayonnaise 1 cup  milk 1 ⁄ 2 1/2 cup sauteed  red bell peppers  or 1/2 cup jarred roasted red pepper 1  1 ⁄ 2 cups shredded  mild cheddar cheese refrigerated biscuit DIRECTIONS Preheat oven to 350. Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish. Chop the onion. Heat butter in a small nonstick skillet and sauté until tender. Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish. Bake for 15 minutes and remove from oven. Sprinkle 1 cup of the cheese over the baked mixture. Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them. Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, us...
Post a Comment
Read more