GF Cauliflower “Mac” and Cheese

If you adore mac and cheese as much as I do, you just might like this gluten free version. The cheese-delivery vehicle is cauliflower instead of pasta, but still contains all the cheesy goodness you crave.
Skillet "Mac" and Cheese

Serves 6

Prep Time: 30 minutes

Ingredients

  • Cauliflower1 large head cauliflower, cut into florets
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 4 oz cream cheese, softened
  • 2 T. butter
  • 1/4 cup heavy cream
  • 1/2 of a medium white or yellow onion, finely diced
  • Salt & pepper to taste
  • 2 cloves garlic, minced

 

MashedPreheat oven to 425 degrees. Steam cauliflower florets until tender, about 10-15 minutes.

While cauliflower steams, melt butter in a heavy skillet and sautee onion and garlic for a few minutes, until onion is soft.

Add cream, 3/4 of the shredded cheddar, 3/4 of the Monterey Jack, cream cheese, and stir until cheese is melted and ingredients are well combined. Remove from heat.

ServingDrain liquid from steamed cauliflower, mash slightly with a potato masher, and add to cheese mixture.

Stir cauliflower and cheese mixture together. Salt and pepper to taste.

Pour into a 2-3 quart casserole  (or leave in the skillet if you are using cast iron).  Sprinkle remaining cheese over the top and bake until cheese is brown and bubbly, about 15 minutes. Enjoy!

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GF Cauliflower “Mac” and Cheese

GF Cauliflower “Mac” and Cheese

Ingredients

  • 1 large head cauliflower, cut into florets
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 4 oz cream cheese, softened
  • 2 T. butter
  • 1/4 cup heavy cream
  • 1/2 of a medium white or yellow onion, finely diced
  • Salt & pepper to taste
  • 2 cloves garlic, minced

Instructions

  1. Preheat oven to 425 degrees. Steam cauliflower florets until tender, about 10-15 minutes.
  2. While cauliflower steams, melt butter in a heavy skillet and sautee onion and garlic for a few minutes, until onion is soft.
  3. Add cream, 3/4 of the shredded cheddar, 3/4 of the Monterey Jack, cream cheese, and stir until cheese is melted and ingredients are well combined. Remove from heat.
  4. Drain liquid from steamed cauliflower, mash slightly with a potato masher, and add to cheese mixture.
  5. Stir cauliflower and cheese mixture together. Salt and pepper to taste.
  6. Pour into a 2-3 quart casserole (or leave in the skillet if you are using cast iron). Sprinkle remaining cheese over the top and bake until cheese is brown and bubbly, about 15 minutes.
  7. Enjoy!
http://owlhaven.net/2013/05/22/gf-cauliflower-mac-and-cheese/

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{ 5 Comments }

  1. Sarah Mullin says:

    I just put this in the oven. I’m so excited to try. The cheese sauce was heavenly by itself!!

  2. Cauliflower is not a favorite here – nothing against it, just not a fave – but I just bought some just to make this. We’ll see how it goes over. It sounds like a ton of cheese and cream, so not really any healthier than standard mac except for not having the pasta. LOL.

    • It’s definitely not low fat, but we’re not afraid of fat around here. Plus, the preservatives included in boxed mac and cheese feel worse to me than plain ol’ butter and milk and cheese. 🙂

      Mary

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