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!
- 1 tbsp. butter
- 1 tsp. xanthan gum
- 1 cup milk
- 1/3 cup sharp cheddar cheese shredded
- 1/4 cup mild cheddar cheese shredded
- 1/3 cup asiago cheese shredded (or whatever cheese you like best!)
- 1/3 cup grated Parmesan
- smoked paprika optional
- 12 oz. frozen cauliflower rice
- salt and pepper, to taste
- Preheat your oven to 350 degrees.
- Set a skillet over medium heat and allow it to get hot before adding the butter and cooking until it just melts. Quickly whisk in xanthan gum until a paste has formed.
- Add the milk and whisk more to get out the lumps. Cook 1-2 minutes, until it begins to thicken.
- Add the sharp cheddar, mild cheddar, and third cheese (I used asiago) and stir to get the melting process started. Cook for about 5-7 minutes. Cheese mixture will first turn grainy, then should become smoother.
- In a bowl, mix together the bag of cauliflower rice (still frozen) and the hot cheese mixture. Transfer it to ramekins or a very small casserole dish and bake, uncovered, for about 30 minutes or until cheese is done to your liking.
Share this Recipe
What if you are using fresh cauliflower, should it be blanched or boiled lightly first?
It’s up to you. You can either put it in a food processor and combine with other ingredients and bake that way (increase bake time about 10 minutes and the cauliflower will have a nuttier flavor because technically it is roasted) or you can parboil it then mash it.
My mind instantly goes to calories.
Why aren’t calories posted on the recipes on this site?
I hate to obsess about calories but that’s what my mind goes to.
Hi there! Here’s a post about why I never have (and never will) post nutrition info for my recipes: https://www.bariatricfoodie.com/why-we-dont-provide-stats/
But thankfully you have all the information you need to run them yourself. Here’s how to do it: https://www.bariatricfoodie.com/bf-basics-how-to-figure-out-recipes/
Hello, what size ramekin is used?
This was a 9 oz. ramekin but the size is flexible. Use what you have!