Mac-and-Cheese-Style Cauliflower

By Addie

Get all the creamy, cheesy goodness of mac and cheese—without the high starch content of macaroni. To make your own breadcrumbs, tear firm, fresh bread into pieces and whirl in a food processor or blender until crumbs form.

A couple of observations: to prevent the moisture from the cooked cauliflower from making the sauce too watery, just keep it in the pan after you drain it, and put it back over the heat for a few minutes to dry it out. I'm also going to saute some chopped onions with the butter the next time I make it. Other than that, the recipe is perfect. It will be made again.

Ingredients

• 1 large head cauliflower (1 1/2 lb.) cut into medium florets (8 cups)
• 2 Tbs. butter or margarine
• 3 Tbs. all-purpose flour
• 2 cups milk
• 1 clove garlic, minced (1 tsp.)
• 2 cups grated extra-sharp Cheddar cheese
• 1 pinch cayenne pepper
• 2 egg yolks
• 1 1/2 cups fresh breadcrumbs

Preparation

Step 1

1. Preheat oven to 350 degrees. 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, 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.