Cauliflower “Mac” and Cheese made with a creamy garlic parmesan cheese sauce. It’s a lighter version of macaroni and cheese that is flavorful and cheesy, so you don’t miss the pasta!
A lighter version of mac & cheese using cauliflower instead of macaroni. The cauliflower is coated in a creamy garlic parmesan cheese sauce.
INGREDIENTS:
- 2 lb caulìflower florets
- 1 tbsp olìve oìl
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 cup + 2 tbsp low fat mìlk
- 3 large garlìc cloves
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 1/2 tsp dry mustard
- 1/2 tsp garlìc powder
- 1/2 cup shredded mozzarella cheese
- 1 tsp fìnely chopped parsley
- fresh ground black pepper
DIRECTIONS:
- Preheat oven to 400°F. Line a large baking sheet with parchment paper. Place cauliflower onto baking sheet. Brush surface of florets lightly with oil. Roast cauliflower for about 15 minutes or until tender.
- In a small saucepan, add milk and garlic cloves. Bring to a gentle simmer until garlic softens and garlic flavor infuses into the milk. I like to apply pressure on the garlic cloves as they simmer so that they release more flavor.
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full directions here : kirbiecravings.com