Our travels brought us to central Pennsylvania this fall. One of the benefits of RV living is being able to visit family and friends across the country. We had a wonderful and somewhat impromptu gathering of 3 generations of my husband’s side of the family.
Another benefit of this lifestyle is being able to explore local eateries, breweries, and farmer’s markets. After a bountiful breakfast on Saturday we found a farmer’s market in the Home Depot parking lot. I think fall markets are my favorite. The produce was amazing! After stocking up on local eggs and grass-fed beef, I spotted an Amish family booth with the most beautiful cauliflower I have ever seen! Well, since my niece had just asked me for my “mac” and cheese recipe, I thought this was the perfect opportunity to make it again.
Unfortunately, I was so excited to get the cauliflower cut up, I forgot to take a picture of it! That head of cauliflower was so big that I decided to make a batch of mashed “potatoes” too and surprise our hosts with dinner. I made a meatloaf out of the grass-fed beef and popped it in the pressure cooker for 30 minutes. By that time I had the “mac-and-cheese” and “potatoes” ready to go.
I don’t really look at a recipe anymore when I make the Cauliflower mac and cheese and it is a bit forgiving if your measurements aren’t perfect. But – you must use the ingredients listed. As with all of my recipes, never substitute low-fat or low-sodium alternatives.
Mock Mac and Cheese
Equipment
- 8 by 8-inch baking dish
Ingredients
- 1 large head cauliflower cut into small florets
- 1 cup heavy cream
- 2 tbsp cream cheese
- 2 cups sharp cheddar cheese, shredded
- 2 tsp Dijon mustard
- 1 tsp sea salt
- 1/2 tsp black pepper, freshly ground
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Preheat oven to 350 degrees (Fahrenheit). Bring a large pot of salted water to boil.
- Cook the cauliflower in the boiling water for 5 minutes. Drain well in a colander until very dry. Transfer the cauliflower to the baking dish.
- In a medium saucepan, bring the heavy cream and cream cheese to a simmer, whisking until smooth. Add the mustard, salt, pepper, garlic and onion powder, and shredded cheese. Continue stirring until smooth.
- Pour this mixture over the cauliflower.
- Bake until slightly brown and bubbly and serve.
