Cauliflower “Mac” and Cheese Casserole
Serves: 6
Adapted from foodnetwork.com
Ingredients
- 1 large head cauliflower, cut into small florets
- Vegetable oil spray
- 1 cup nonfat milk
- 2 ounces low-fat cream cheese, cut into small pieces
- 1 1/2 teaspoons mustard
- 1 cup low-fat cheddar, plus 1/2 cup for topping the casserole
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
Directions
- Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Spray the baking dish with vegetable oil spray.
- Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer to a casserole dish and set aside.
- Bring the milk to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes.
- Remove from heat, pour over the cauliflower, and stir to combine.
- Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes.