nutritional information

Per 1-cup serving:

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

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

Just made this... I would give it 3 1/2 to 4 stars, boyfriend liked it better than I did. Substitutions: --whole milk instead of low-fat. --used a trader joe's buffalo cheddar, so omitted the cayenne --subbed 1/4 c instant potato flakes and 1/4 c grated parm for the yeast (wasn't paying $20/# for the yeast!) --steamed the cauliflower and used 1 c. chicken stock in lieu of cooking water (could use veggie stock to keep it veg) --barely sprinkled the top with the bread crumbs to keep the carbs down Keys: 1. I think steaming the cauliflower definitely kept it from getting water logged. 2. Cooking the base of the sauce is a must to keeping this nice and thick as well. I let it go a full 10 minutes before I added the cheese and other ingredients. I didn't love love the texture (though, in fairness, I did leave it in the oven 10 minutes longer than I was supposed to)... a little too mushy for me. Boyfriend thought it was like a scalloped potato dish, and really liked it. The buffalo cheddar gave it a really nice flavor and some heat. We aren't vegetarians, so I served with garlicky green beans and a pork roast. Will most likely make again.

KCatty - 2014-02-05 01:20:48

This recipe IS NOT gluten free!! When I requested gluten free & vegetarian this came up.

Robbin - 2014-02-04 18:48:37

Sooo yummy!! Only changes to ingredients is I used almond milk and egg substitute. Ir was not thickening so I slowly added 2 more tbs of flour. Amazed how good it came out!

Kathleen - 2014-02-01 01:40:09

I know some good vegetarian recipes and I want to share them with you and other people. Please help me. What shall I do?

Maryam - 2014-01-30 22:43:23

Looks good. But, what is nutritional yeast? Why is it used in this recipe? And, where can it be bought?

Louise Camilletti - 2014-01-29 13:54:03

Thought Joseph might try this with the cauliflower in the fridge....

Mother - 2014-01-29 03:55:36

Has anyone tried making this without eggs? I'm wondering if I can skip altogether or use a substitute...

Leslie - 2014-01-28 21:05:03

made with non-rennet reduced fat cheese and soy milk, doubled the breadcumbs, skipped the yeast,..came out great.

danielle - 2014-01-24 21:21:28

This recipe calls for WAAAY too much yeast. As is, it is unnecessarily yeasty-tasting. I'd say cut it down to 3 or 4 Tbs. Plus, it's fun to add in different veggies, like carrots, and mushrooms. And it does need more veggies, too much sauce as is. It's hard believe no one else mentioned the yeast because 1/2 cup is absolutely too much.

Evelyn - 2014-01-15 22:53:53

I made this for the second time tonight and it was delish!

Patti - 2014-01-12 23:56:53

I have to say this is a yummy recipe. I also want to say that there are 5 types of vegetarians and so yes, using eggs and cheese is considered vegetarians. Look it up if you don't believe me. Flexitarian/Semi-vegetarian Vegetarian (Lacto-ovo- vegetarian) Vegan Raw vegan/Raw food diet Macrobiotic

sabrina hauck - 2014-01-12 19:01:17

I got my husband to make this tonight with vegetarian applewood smoked sausage. It was absolutely great. Could use a touch more garlic & pepper, but otherwise amazing. Thank you for posting this!

Samantha - 2013-12-23 01:07:40

wow - there are different types of vegetarians - why so many comments cant be accommodating verses judging. not very friendly and nice bunch reading this mag

red - 2013-12-22 00:20:09

This sounds delish!

Shannon Chicoine - 2013-12-20 22:25:50