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Cauliflower Mac and Cheese Casserole Recipe

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This recipe for Cauliflower Mac and Cheese Casserole is from Feed My Sheep, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Kosher salt, as needed, plus 1/2 teaspoon
Vegetable oil spray
1 large head cauliflower, cut into small florets
3/4 cup heavy cream
2 ounces cream cheese, cut into small pieces
1-1/2 tsp Dijon mustard
1-1/2 cups shredded sharp Cheddar cheese, plus 1/2 cup for topping the casserole
1/4 tsp black pepper
1/8 tsp garlic powder
Directions:
Directions:
Preheat the oven to 375º F. Bring a large pot of water to a boil, seasoning the water with salt. Spray an 8" X 8" baking dish with vegetable spray. Cook the cut cauliflower in the boiling water until tender-crisp, 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 cheese and bake until browned and bubby, about 25 to 20 minutes. Let cool 5 minutes before serving.

 

 

 

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