Roasted Cauliflower Mac 'N Cheese

Servings: 4
Products Used: Field Fresh Cauliflower

Ingredients
  • 1 Head of Tanimura & Antle Cauliflower, cut into small florets
  • 1 Tbsp. Butter, soft
  • 1 Cup Heavy whipping cream
  • ¼ Cup Milk
  • 2 oz.’s Cream cheese
  • ½ tsp. Dry mustard
  • ¼ tsp. Garlic powder
  • 2 Cups Shredded sharp cheddar cheese, divided
  • ½ tsp. Salt and ground black pepper
  • ½ Cup Seasoned bread crumbs
Instructions
  • Preheat oven to 375 degrees.
  • Butter an 8” x 8” square or 8”- 9” round baking dish. Set aside.
  • Bring a large pot of salted water to a boil.
  • Boil the cauliflower florets in salted water for 4-5 minutes, drain and place cooked florets in a medium mixing bowl.
  • In a medium size saucepan over medium heat, bring the heavy whipping cream and milk to a boil. Add the mustard and garlic powder; Stir to combine. 
  • Add cream cheese to saucepan and stir until the mixture reaches a smooth consistency.
  • Lower the heat and stir in 1 ½ cups shredded cheese. Stir well to melt and combine. 
  • Season with salt and pepper and pour over cauliflower in the mixing bowl. Stir until combined and all cauliflower is covered.
  • Pour cauliflower mixture into the prepared baking dish.
  • Sprinkle with remaining cheese and top with seasoned bread crumbs.
  • Bake in oven for 15-18 minutes.