nutritional information

Per 1-cup serving:

  • Calories: 273
  • Protein: 16
  • Total Fat: 16
  • Saturated Fat: 9
  • Carbohydrates: 18
  • Cholesterol: 94
  • Sodium: 314
  • Fiber: 4
  • Sugar: 6

Mac-and-Cheese-Style Cauliflower

Mac-and-Cheese-Style Cauliflower

Serves 8

Get all the creamy, cheesy goodness of mac and cheese—without the high starch content of macaroni. To make your own breadcrumbs, tear firm, fresh bread into pieces and whirl in a food processor or blender until crumbs form.
  • 1 large head cauliflower (1 ½ lb.), cut into medium florets (8 cups)
  • 2 Tbs. butter or margarine
  • 3 Tbs. all-purpose flour
  • 2 cups low-fat milk
  • 1 clove garlic, minced (1 tsp.)
  • 2 cups grated extra-sharp Cheddar cheese
  • ½ cup nutritional yeast
  • 1 pinch cayenne pepper
  • 2 egg yolks
  • 1 ½ cups fresh breadcrumbs

1. Preheat oven to 350°F. Bring large pot of salted water to a boil. Add cauliflower florets, and boil 5 to 7 minutes, or until just tender. Drain, reserving 1 cup cooking liquid, and set aside.

2. Melt butter in same pot over medium heat. Whisk in flour, and cook 1 minute, stirring constantly. Whisk in milk, garlic, and reserved cooking liquid, and cook 7 to 10 minutes, or until sauce is thickened, whisking constantly. Remove from heat, and stir in cheese, nutritional yeast, cayenne pepper, and egg yolks until cheese is melted. Fold in cauliflower.

3. Coat 13- x 9-inch baking dish with cooking spray. Spread cauliflower mixture in baking dish, and sprinkle with breadcrumbs. Spray breadcrumbs with cooking spray. Bake 30 minutes, or until casserole is hot and bubbly and breadcrumbs are crisp and brown.

January/February 2012 p.46

you might also like

comments

I'm always looking for a way to get my kids to eat veggies. Especially since I'm a vegetarian, and my kids are meat eaters. I have to say, my whole family loved this dish. It was fantastic. The kids had chicken nuggets with there's but otherwise it was a huge hit. Even my meatatarian mother said she wanted the recipe. I will make this again for sure.

Debbie - 2012-05-14 22:40:16

So glad this was here...My MOM STOLE my recipe right out of the magazine! Never leave a good recipe just laying around!

Suzy Murdoch - 2012-05-12 23:34:56

Does the egg really need to be in this? I try and avoid eggs as much as possible and I want to make this recipe. Does anyone know if it is a "must need" in this recipe?

Sarah - 2012-04-30 18:15:52

My husband (whose recipe list before I met him consisted of PB&J, George Forman chicken with american cheese and cheetos, and now a very happy vegetarian!) gobbled this cauliflower mac & cheese up quicker than you can say "what in the heck is nutritional yeast?!" I substitute milk for soymilk (sweeter and thicker), I don't use nearly that much shredded cheese and I like to use just a little bit of parmesan for big flavor. I love this recipe so much, I use the cheese sauce recipe on everything; pan-browned mushrooms, or drizzled (more like dumped) over a bed of wilted kale... my hands...

Julia - 2012-04-25 16:29:23

Power Points 7 per serving

Alita Page - 2012-04-25 04:03:28

Lauren, I prefer it even more reheated so I make extra. :) I also add about a tsp of stone ground mustard to the sauce. I have left off breadcrumbs for my gluten free friends.

Cassie - 2012-04-23 20:23:17

Oh how I have missed mac'n'cheese!!! This is a MUST TRY!!!

Kristie - 2012-04-22 02:25:31

This was delicious. We didnt have as much cauliflower as was called for, so we added some gluten free noodles as well. Everyone had second helpings

Amy Galvis - 2012-04-18 17:26:30

Nutritional yeast is hard to come by in this area, so I used my substitution bible and it suggested using Parmesan. It tasted great. We didn't have fresh bread in the house so I used Panko breadcrumbs for the top and soymilk in place of cow's milk. Made a great side dish with green beans and a veggie burger!

Kristen - 2012-04-10 13:22:03

Really tasty!!!!

Debbie Collarin - 2012-04-09 20:42:11

Very good! Added some noodles too and everyone liked it.

Kate - 2012-04-07 22:28:28

I made this once and it was delicious. Does anyone know how well this keeps if made a day ahead and then reheated?

Lauren Frost - 2012-04-06 02:37:07

I added red bell pepper for color but otherwise made as written. Very delicious! I've never cooked with nutritional yeast. Served it with meatloaf which complimented it well.

mayumi zele - 2012-04-05 04:02:36