Description
A creamy and flavorful Garlic Parmesan Cauliflower 'Mac' and Cheese that offers a low-carb alternative to traditional macaroni and cheese. Roasted cauliflower florets are smothered in a rich garlic-infused cheese sauce made with Parmesan, mozzarella, and a hint of mustard for depth. This comforting dish is perfect for a quick and satisfying weeknight meal.
Ingredients
Cauliflower
- 2 lb cauliflower florets
- 1 tbsp olive oil
Cheese Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 cup + 2 tbsp low fat milk
- 3 large garlic cloves
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 tsp garlic powder
- 1/2 tsp dry mustard
- 1 tsp finely chopped parsley
- fresh ground black pepper, to taste
Instructions
- Roast Cauliflower: Preheat your oven to 400°F (205°C). Line a large baking sheet with parchment paper. Arrange the cauliflower florets on the sheet and brush them lightly with olive oil. Roast for about 15 minutes, or until the cauliflower is tender and slightly caramelized.
- Infuse Milk with Garlic: While the cauliflower roasts, pour the low fat milk into a small saucepan and add the whole garlic cloves. Bring the milk to a gentle simmer over low heat, allowing the garlic to soften and infuse the milk with flavor. Press the garlic cloves occasionally to release more flavor. Remove and discard the garlic cloves once infused.
- Prepare Cheese Sauce: In a medium saucepan, melt the butter over low heat. Whisk in the all-purpose flour and cook gently until a smooth roux forms. Gradually add the infused milk, whisking continuously to prevent lumps. Stir in the heavy cream, Parmesan cheese, mozzarella cheese, garlic powder, and dry mustard. Increase to medium heat and cook, whisking until the cheese melts completely and the sauce thickens to a creamy consistency.
- Combine Sauce and Cauliflower: You can either drizzle the cheese sauce over the roasted cauliflower or mix the cauliflower into the sauce in the saucepan, ensuring each floret is thoroughly coated. Season with freshly ground black pepper and sprinkle chopped parsley on top to garnish. Serve warm for the best flavor and texture.
Notes
- For a stronger garlic flavor, you may mince one of the garlic cloves and add it directly to the sauce along with the garlic powder.
- To make this dish vegetarian, ensure the Parmesan cheese is free from animal rennet or substitute with a plant-based cheese.
- Use gluten-free flour in place of all-purpose flour to make the recipe gluten-free.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days and can be reheated gently on the stovetop or in the oven.
