Cauliflower Mac and Cheese
Serves: 6
 
Ingredients
  • 2 medium heads cauliflower, cut into florets
  • ½ cup light unsalted butter
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh thyme
  • ⅓ cup all-purpose flour
  • 3 cups 2% reduced-fat milk
  • 1½ teaspoons kosher salt
  • 1½ teaspoons dry mustard
  • 1 teaspoon hot sauce
  • ½ teaspoon ground black pepper
  • 1 cup shredded Gruyère cheese
  • 1 cup shredded reduced-fat sharp Cheddar cheese
  • 1 cup panko (Japanese bread crumbs)
  • 2 tablespoons light unsalted butter, melted
  • Garnish: fresh thyme
Instructions
  1. Preheat oven to 400°.
  2. Place cauliflower in a steamer basket set over simmering water. Cover and steam until just tender, about 5 minutes. Drain.
  3. In a large Dutch oven, melt unsalted butter over medium-high heat. Add garlic and minced thyme; cook for 30 seconds. Add flour; cook until lightly browned, about 2 minutes. Gradually add milk, whisking until combined. Add salt, dry mustard, hot sauce, and pepper; cook, stirring constantly, until thickened, about 5 minutes. Remove from heat; stir in cheeses until melted. Stir in cauliflower. Divide mixture among 6 (8-ounce) ovenproof baking dishes.
  4. In a small bowl, combine bread crumbs and melted butter. Sprinkle over cauliflower mixture. Place ramekins on a rimmed baking sheet.
  5. Bake until bubbly, about 20 minutes. Garnish with thyme, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/cauliflower-mac-cheese/