Cauliflower Mac & Cheese

By BlueSchmoo

www.vegetariantimes.com
Per 1-cup serving: Calories per 1 1/2 Cup serving 410
Calories: 273
Protein: 16 g, Total Fat: 16 g,Saturated Fat: 9 g, Carbohydrates: 18 g
Cholesterol: 94 mg, Sodium: 314 mg, Fiber: 4 g

Omit Butter, mix milk and flower in shaker bottle instead, use FF cheddar cheese Calories go down to 206 per serving

Ingredients

• 8 (2)
• 1 large head cauliflower (1 1/2 lb.), cut into medium florets (8 cups) (6 oz.)
• 2 Tbs. butter or margarine (1 1/2 tsp)
• 3 Tbs. all-purpose flour (2 1/4 tsp)
• 2 cups low-fat milk (1/2 Cup)
• 1 clove garlic, minced (1 tsp.) (1 Sm)
• 2 cups grated extra-sharp Cheddar cheese (1/2 Cup)
• 1/2 cup nutritional yeast (2 Tbsp)
• 1 pinch cayenne pepper
• 2 egg yolks (1/2 Egg yolk or Egg 1/2 Egg White from dry mix)
• 1 1/2 cups fresh breadcrumbs (6 Tbsp)

Details

Servings 8
Preparation time 10mins
Cooking time 50mins

Preparation

Step 1

1. Preheat oven to 350°F. Bring large pot of salted water to a boil. Add cauliflower florets, and boil 5 to 7 minutes, or until just tender. Drain, reserving 1 cup cooking liquid, and set aside.

2. Melt butter in same pot over medium heat. Whisk in flour, and cook 1 minute, stirring constantly. Whisk in milk, garlic, and reserved cooking liquid, and cook 7 to 10 minutes, or until sauce is thickened, whisking constantly. Remove from heat, and stir in cheese, nutritional yeast, cayenne pepper, and egg yolks until cheese is melted. Fold in cauliflower.

3. Coat 13- x 9-inch baking dish with cooking spray. Spread cauliflower mixture in baking dish, and sprinkle with breadcrumbs. Spray breadcrumbs with cooking spray. Bake 30 minutes, or until casserole is hot and bubbly and breadcrumbs are crisp and brown.