Hey guys! I have a confession to make: I’ve been on a low carb diet since the end of August. Longer than I’ve been working on this blog. Crazy considering our first
real post was about baking bread…I’ll admit, there are times when I wish I could just bury my face in a bowl full of pasta or even a box of Joe-Joes (the most delicious cookies EVER!!!!).
Monday was one of those days. It was cold and grey. All I could think about was a bowl full of warm, gooey mac and cheese. So I went on google, found a recipe and this is what I came up with.
Granted, there were no noodles in it. Not one. But it was still freaking good. The cauliflower was the perfect substitute. It mixed perfectly with the cheese and the broccoli. I couldn’t ask for anything more.
I made a few changes to the original recipe. Instead of steaming the cauliflower, I roasted it. I also swapped out the heavy cream for greek yogurt. I used pepper jack cheese instead of sharp cheddar. Then I kicked it up a notch by adding bacon. SO GOOD!!! This recipe is so versatile. I can’t wait to make this again.
Cauliflower “Mac” and Cheese
adapted from The Food Network
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Kosher salt, as needed, plus 1/2 teaspoon
- 1 large head cauliflower, cut into small florets
- 1 cup greek yogurt (I used 2%)
- 2 ounces cream cheese, cut into small pieces
- 1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
- 1/2 pound of bacon
Preheat oven to 400°F (205°C). Lightly oil a large roasting pan or baking sheet. Cut the cauliflower into florets and place them in a bowl. Toss with garlic powder, salt and pepper. Drizzle with olive oil and toss so that the florets are lightly coated with oil.
Spread the florets out into a single layer on the roasting pan. Place the cauliflower in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. When finished, remove from oven and place into a separate bowl.
While cauliflower is roasting in the oven, bring the cream to a simmer in a small saucepan, and whisk in the cream cheese until smooth. Stir in 1 cup of the cheese and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower into an oven safe casserole, and stir to combine. Cook bacon until crisp. Crumble and mix into casserole. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.