February 26, 2021
Cauliflower “Mac & Cheese” Bake
“This dish is low in calories but high in vitamins,” says Suzanne Barr, CEO of Suzanne Barr Food, chef and food consultant. “I love the combination of the sweet coconut, the flavor of the carrots and onions, and the crispy cheesy topping that makes you want to come back for more and more. It’s simple, delicious, and you’ll impress your family making it from scratch.”
Yield: Serves 6
- Preheat oven to 375°F. Cut 1⁄2 head of cauliflower in bite-size florets. In Dutch oven or soup pot, add oil, onions, carrots and 1⁄4 tsp of salt over medium-high heat.
- Cook, stirring occasionally, until onions are softened and turning translucent, 5 to 7 minutes. Add cauliflower florets and stock, and increase heat to high.
- Bring to a boil, then reduce heat to maintain gentle simmer. Cover and cook, stirring occasionally, for 10 to 15 minutes, to give flavors time to meld and vegetables to soften.
- Thinly slice whole cauliflower into 1⁄4 to 1⁄2 inch “planks,” and place in casserole.
- Once vegetables have softened, remove pot from heat and let cool for a few minutes. Carefully transfer hot mixture to blender, working in batches if necessary, and purée until smooth.
- Pour puréed mixture back into clean pot on stovetop over medium heat. When it comes to slow bubble, whisk in cheddar cheese, until smooth and creamy. Add coconut milk, apple cider, Dijon mustard, nutmeg and cayenne. Season with salt.
Assemble Mac and Cheese
- Pour sauce onto cauliflower “planks” and thoroughly cover. Evenly spread in casserole, being sure not to miss corners. Set aside.
Prepare Topic and Bake
- In bowl, mix together panko, cheese, parsley and pepper, until mixture resembles a crumble topping.
- Sprinkle topping all over cauliflower. Bake until topping is crispy, planks are tender and sauce is bubbling over the sides.