Original Cauliflower Mac and Cheese Casserole

The Stella family absolutely love macaroni and cheese. But who doesn't? This version features cauliflower to give it a little health boost.

Serves 8

Kosher salt (as needed, plus 1/2 tsp)
1 Large head cauliflower (cut into small florets)
3/4 cup Heavy cream
2 oz Cream cheese (cut into small pieces)
1 1/2 tsp Dijon mustard
2 cups Shredded sharp Cheddar cheese (plus 1/2 cup for topping)
1/4 tsp Black pepper
1/8 tsp Garlic powder
Vegetable cooking spray

Preheat the oven to 375°F.

Bring a large pot of water to a boil, seasoning the water with salt. Spray an 8x8 baking dish with vegetable oil spray.

Cook the cut cauliflower in the boiling water until crisp-tender, about 5 minutes.

Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.

Bring the cream to a simmer in a small saucepan and then whisk in the cream cheese and mustard, continuously whisking until smooth.

Stir in the 1 1/2 cups of cheese, salt, pepper, and garlic powder, and whisk just until the cheese melts, about 2 minutes. Remove the sauce from the heat, pour over the cauliflower, and stir all to combine.

Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 to 20 minutes. Let cool 5 minutes before serving.

Helpful Hints
To save on paper towels, we’ve found that you can place the cauliflower in a colander and drain the excess water by pressing down on the florets with a heavy bowl.