Cauli “Mac” & Cheese
- 8 cups chopped cauliflower florets, 1/2-inch pieces (26 oz - 1 head)
- 1 tbsp butter
- 2 teaspoons olive oil
- 1/4 cup minced onion
- 3 tbsp flour, use ap gluten-free flour for GF
- 2 cups milk
- 7 ounces freshly grated sharp cheddar, about 2 cups total
- 1/2 teaspoons salt
- Preheat the oven to 400ºF.
Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender crisp, 6 to 7 minutes. Drain and set aside in a large bowl.
Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.
Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes, to cook out the flour.
Add the milk and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with 1/2 teaspoon salt and black pepper.
Once it becomes thick, remove from heat completely onto another burner if possible. Add the cheddar cheese, 1/4 cup at a time mixing well until cheese is all melted.
Stir in cooked cauliflower, then pour into a baking dish and bake until bubbly and golden, about 15 to 20 minutes. Then broil 2 minutes, or until the top is slightly browned.
- Grate your own cheese for a smoother sauce. You can substitute havarti, Monterey Jack, etc. (Nov 12, 2021)