Yields:
8 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 35 mins
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Don't underestimate the power of cauliflower. By now I'm sure you've seen things like cauliflower crust pizza and cauliflower rice, but this cauliflower mac and cheese really takes the vegetable to an entire new level. The thing about it is, there's no macaroni involved. The pasta is replaced by cauliflower that gets blanketed in the most decadent, velvety cheese sauce. This is basically a gluten-free version of my classic mac and cheese recipe that is guaranteed to satisfy all your comfort food cravings. Promise! It has all the good stuff, down to a crunchy, buttery topping. Here's how to make it!
How do you keep cauliflower mac and cheese from getting soggy?
The key is to roast the cauliflower and onion before mixing it with the cheese sauce. Roasting helps release the moisture. If you were to skip that step, the liquid would seep into the cheese sauce as the casserole baked, making the whole dish watery.
Can you make cauliflower mac and cheese ahead of time?
Yes! This dish can be made up to two days ahead of time, covered, and refrigerated. But wait to make and add the topping until just before you pop the casserole in the oven so it stays crunchy. You may need to add a few minutes to the bake time since it'll be cold from the fridge. Just bake until it's golden and bubbly.
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Ingredients
Olive oil, for drizzling and the baking dish
- 2 lb.
cauliflower florets, cut into bite-size pieces (from 2 medium heads cauliflower)
- 1
medium yellow onion, diced
Kosher salt, to taste
Black pepper, to taste
- 2
(10.5-oz.) cans gluten-free condensed cream of chicken soup
- 8 oz.
sharp cheddar cheese, coarsely grated (about 2 cups)
- 4 oz.
extra-sharp cheddar cheese, coarsely grated (about 1 cup)
- 1 1/2 cups
sour cream
- 1/4 cup
heavy cream
- 2 1/4 cups
lightly crushed gluten-free rice or corn cereal (such as Chex)
- 4 Tbsp.
(1/2 stick) salted butter, melted
- 1/2 cup
fresh parsley, chopped (optional)
Directions
- Step 1Preheat the oven to 400°F. Lightly grease a 2 1/2-to-3-quart baking dish (such as a 9-by-13-inch dish) with oil and set aside.
- Step 2On a rimmed baking sheet, combine the cauliflower and onion. Drizzle generously with oil, season to taste with the salt and pepper, and toss well. Roast, rotating the pan halfway through, until the cauliflower is just beginning to turn lightly golden at some edges but still has a bite, about 15 minutes. Remove from the oven and reduce the oven temperature to 350°F.
- Step 3Meanwhile, in a large bowl, stir together the condensed cream of chicken soup, sharp cheddar cheese, extra-sharp cheddar cheese, sour cream, and heavy cream. When the cauliflower mixture is ready, add it to the bowl and gently stir to thoroughly combine. Transfer the mixture to the prepared baking dish. Cover tightly with foil and bake for 45 minutes.
- Step 4Meanwhile, in a small bowl, stir together the crushed cereal and melted butter. At the 45-minute mark, remove the baking dish from the oven. Remove the foil and stir the cauliflower mixture. Evenly sprinkle the cereal mixture over the top. Return the casserole to the oven, uncovered, and continue to bake until the topping is golden and the casserole is bubbly, 15 to 20 minutes more. Allow to cool slightly before serving. Garnish with the parsley if you like.
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