Cauliflower "Mac N’ Cheez" |
- Salt, for water
- 1 large head cauliflower, cut into small florets
- Coconut oil, to coat the pan
- 1 cup dairy free heavy cream (dairy free heavy cream = 1 block of organic silken tofu (12-ounces) and ½ cup of plain almond milk. Blend in blender until thick and creamy and there are no more lumps )
- 2 teaspoons Dijon mustard
- 2 tablespoons nutritional yeast
- Salt and pepper, to taste
- ½ teaspoon freshly minced garlic
- Gluten free bread crumbs, for topping
- Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
- Coat the baking dish well with coconut oil.
- Cook the cauliflower in the boiling water until crisp-tender, 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 heavy cream to a simmer in a small saucepan, and whisk in the mustard until smooth.
- Stir in salt, pepper, nutritional yeast and garlic and whisk just until well combined, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine.
- Add any mix-ins you would like, mixing well to fully coat and incorporate.
- Sprinkle bread crumbs, then bake until browned and bubbly hot, about 15 minutes.
Recipe by at https://fooduciary.com/cauliflower-mac-n-cheez/
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