Cauliflower "Mac" and Cheese
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Well Plated · by Erin Clarke★ 4.9 (7)

Cauliflower "Mac" and Cheese

NUTRITION · PER SERVING60M COOK
CAL 18%·PRO 31%
CARBS 21G23% OF CAL
4G FIBER0G ADDED6G INTRINSIC10G OTHER7G TOTAL SUGAR
FAT 25G63% OF CAL
14G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy, cheesy baked cauliflower dish replacing pasta for a lighter, low-carb take on mac and cheese. Rich with cheddar and Parmesan with a crispy breadcrumb topping. A satisfying vegetable-forward side.

sideamericancasserolelow carbvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 8 cups 1-inch cauliflower florets (about 2 small heads or 28 ounces florets)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk (2% also works; use part half-and-half for a richer flavor)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 6 ounces FRESHLY SHREDDED extra sharp cheddar cheese (about 1 1/2 cups (Do not use pre-shredded! It won’t melt smoothly.))
  • 1/2 cup full-fat Greek yogurt
  • 3 tablespoons unsalted butter
  • 3/4 cup whole-wheat panko breadcrumbs or regular panko
  • 1/2 cup grated Parmesan cheese
PREP
15M
SODIUM
594MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.