This has been a looooooong time coming.
I already have several Cauliflower “mac ‘n cheese” recipes here on the blog, and they all have one thing in common. The pictures SUCK!
Since I demonstrated how to make this dish in a recent Bariatric Foodie cooking class, I used that opportunity to rectify the situation. Because you guys just do not know. My very soul cringes when I see my oldest blog photos. I mean…I really can’t be blamed. I didn’t know any better at the time. But now that I know better, I’m committed to DOING better! And that’s what counts.
S’anyway, a few notes on this dish:
- It really doesn’t matter what kind of cheeses you use. Play with it! One cheese should be sharp, though. Or else the whole thing is going to taste blah.
- I add smoked paprika to give it a bacon-y flavor. But some other ideas are to add dry mustard powder (about a half-teaspoon, to amp up the tangy-ness), or hot sauce (which adds tang and a little bit of heat, plus additional color). I even once had a version with jalapenos in it!
- You’ll see one ingredient used below called xanthan gum. You can usually find it in the natural foods section. It is a low-carb alternative to corn starch or flour for thickening sauces. It also stands in for gluten in gluten-free recipes. It can be pricey but one little bag will last you FOREVER. Trust me!