We turn to cauliflower for all of our low-carb needs—including mac ‘n cheese! But seriously, when slathered in a cheesy cream sauce, how could you even miss the pasta? Follow these tips when making it.
DRAIN YOUR CAULI
After you blanch your cauliflower, it might be seem annoying to then have to make sure it gets dried out, but don’t skip this step. The liquid from the cauliflower will end up thinning out your cream sauce, which you definitely don’t want. Pat the cauli dry with a clean dish towel or paper towels.
USE WHATEVER CHEESE COMBO YOU WANT
We love how sharp cheddar and mild mozzarella balance each other out, but you can totally swap in stinkier Gruyere or creamy goat.
DON’T SKIP THE MUSTARD POWDER
It might seem like an annoying ingredient to use in mac, but it’s actually very classic and adds a depth of flavor you’ll want.
- In a large pot of boiling water, blanch cauliflower until tender, 5 to 7 minutes.
- In a large saucepan, melt butter. Sprinkle over flour and cook until slightly golden, 2 to 3 minutes. Pour in milk and whisk until combined. Season with mustard powder, hot sauce, salt, and pepper. Let simmer until it starts to thicken, about 5 minutes.
- Turn off heat and stir in cheeses until they are completely melted. Stir in cauliflower and stir until fully coated in cheese sauce.
- Season with salt and pepper and garnish with chives. Serve.