I came across this recipe when I was trying to find recipes that substituted cauliflower instead of rice or potatoes. Check out my recipe for Cauliflower Pork Fried Rice. It never occurred to me that it could be used as a substitute for macaroni.
You see, I have Type 2 Diabetes, and a very low tolerance for foods high in carbohydrates, especially pasta and rice. Even the smallest amount of these starchy foods with spike my blood sugar into the 200’s. That’s pretty high considering a normal blood glucose reading should be between 70 and 105. Anyone who counts carbs, whether they have Diabetes or not, knows how difficult it can be to eat certain foods. It’s so much easier when we can find a substitute that is just as satisfying.
A little bit of info about cauliflower. A small head of cauliflower equals 1 to 1-1/2 pound of cauliflower, or approximately 1-1/2 cups chopped. One medium head will be 1-3/4 to 2-1/4 pounds, or 3 cups chopped. A large head will yield approx. 4 to 6 cups of florets. One 10-ounce package of frozen cauliflower will equal 2 cups chopped. The following recipes assume a large head of cauliflower equals 4 to 6 cups chopped florets.
I found two ways to make cauliflower Mac & Cheese, and they are both delicious. The first recipe is so much better, though. It is thick, creamy, browned and bubbly. Yum!
The second way is for when you just don’t have the time to go through all of that. And, it really is good. So, without further ado, here is my twist on Cauliflower Mac & Cheese.
Cauliflower Mac & Cheese – Preferred Oven Baked Method:
Allow about 15 min. for prep, and 20 to 30 min. to cook. Yields 6 to 8 side dishes.
Ingredients
- Kosher salt, as needed for boiling water, plus 1/2 teaspoon
- 1 large head cauliflower; cut florets into small pieces
- Vegetable oil spray
- 1 cup heavy cream
- 2 ounces cream cheese, cut into small pieces
- 1-1/2 teaspoons Dijon mustard
- 2 cups shredded sharp Cheddar, put 1/2 cup aside for topping the casserole
- 1/4 teaspoon pepper
- 1/8 teaspoon garlic powder (optional)
- Equipment: 8 by 8-inch baking dish
Directions
- Preheat oven to 375 degrees.
- Bring a large pot of water to a boil. Season the water with salt.
- Cook the cauliflower in boiling water until crisp-tender, about 5 minutes. Drain well and press as much water out as possible. The original recipe said to place between several layers of paper towels to dry, but I find that to be too time consuming and really not necessary.
- Spray the baking dish with vegetable oil spray.
- Transfer the drained cauliflower to the baking dish and set aside.
- Heat the cream and cream cheese in a small saucepan, on low heat, then whisk in mustard until smooth.
- Stir in 1-1/2 cups of the cheese, salt, pepper and garlic, and stir just until the cheese melts, about 1 to 2 minutes.
- Remove from heat, pour over the cauliflower, and stir to combine.
- Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.
- This dish is very rich and cream cheesy. I would suggest serving as a side dish, rather than as a meal in itself. However, as a meal in itself, I bet it would be great with some added chopped ham.
Bon appétit!
This recipe was inspired by
http://www.foodnetwork.com/recipes/cauliflower-mac-and-cheese-casserole-recipe.html
Cauliflower Mac & Cheese – Stove-Top Method:
Quite sometime ago, I purchased this Hoosier Hill Farm Cheddar Cheez Powder from Amazon. I bought it solely for making regular macaroni and cheese, hoping to simulate the name brand stuff, if you know what I mean. 🙂 This cheese powder totally eliminates having to buy the pre-boxed mac & cheese, and is a real cost savings. I like it with mini penne, when I make it for the rest of the family. just cook 1 cup of elbow macaroni (or mini penne), drain, then add 1/4 cup of butter or margarine, 1/4 cup milk, and 1 tbsp. of the cheese powder, and mix well.
So, last night, while I was making hot dogs with regular mac & cheese for the rest of the family, I decided to try the cheese powder with the cauliflower.
Cauliflower Mac & Cheese – Stove-Top Method:
Allow about 15 min. for prep, and 10 min. to cook. Yields 6 to 8 side dishes.
Ingredients
- Kosher salt, as needed for boiling water
- 1 large head cauliflower; cut florets into small pieces
- 1/2 cup butter or margarine, softened
- 1/2 to 1 cup heavy cream
- 1/4 cup Hoosier Hill Farm Cheddar Cheez Powder
- salt & pepper, as needed
- 1/8 tsp garlic powder (optional)
- 1 tbsp flour (optional for thicker sauce)*
Directions
- Bring a large pot of water to a boil.
- Cook the cauliflower in boiling water until crisp-tender, about 5 minutes. Drain well and press as much water out as possible. Return drained cauliflower to pot.
- Add butter and stir until melted. Add cream a little at a time until you reach desired consistency. Then, add cheese powder, mix well and serve.
- OR
- * Melt butter in small saucepan, add flour and stir until thick. Whisk in milk and cheese powder until smooth. Pour over cauliflower and mix well.
Bon appétit!
This was a satisfying meal for us when we were growing up, and I love it just as it is. However, my husband has to have some kind of meat or fish with his meals, so I either serve it as a side dish or I add browned ground beef to the macaroni. It’s great either way. It is also one of the few macaroni and cheese dishes made with American cheese. It is so good! 
This is another family favorite. I usually make it once a month or so. It is similar to my pot roast, but without the vegetables and served over wide noodles or rice. 
– Last night, I cooked a New England Boiled Dinner, which consisted of corned beef, cabbage, carrots and potatoes. It’s been a long time since I made it, and it was so good. Of course, I never think to take pictures before we dig in, but I did manage to salvage a few leftovers for a snapshot.
I like to keep brisket from getting dry, so I place that in first, then add water and spice packet. Make sure brisket is covered in liquid. Then place carrots, potatoes and cabbage on top if it fits. Cook on low for 8-9 hours.