Cauliflower “Mac & Cheese”

Cauliflower “Mac & Cheese” new york times recipes




Cauliflower “Mac & Cheese”! It’s delicious!


▢ Cauliflower, 32 ounces
▢ 1/4 cup butter,
▢ 1/4 cup all-purpose flour, and two pounds
▢ 1 salt teaspoon
▢ Half a teaspoon of black pepper, ground
▢ One-half teaspoon of onion powder
▢ One-half teaspoon of garlic powder
▢ 2-cups of milk
▢ 3 cups split shredded cheddar cheese

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Set the oven to 350°F. Cooking spray a 2-quart casserole dish, then set it aside.
Bring water in a big pot to a boil. Cauliflower should be added to the boiling water and cooked for 5 to 6 minutes.
Take out the cauliflower and put it in a dish of icy water.
Melt butter in a sizable pot over medium heat. Flour, salt, black pepper, onion powder, and garlic powder should all be whisked in. Cook for two to three minutes while stirring.
Add the milk, then stir continuously while you simmer the mixture on low to medium heat until it thickens.
2 cups of shredded cheddar cheese should be stirred in until melted after being removed from the heat.
In a casserole baking dish, combine the cheese sauce and the cauliflower.

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