Cauliflower Macaroni and Cheese
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Cauliflower Macaroni and Cheese
Category
Vegetables
Prep Time
20 minutes
Cook Time
60 minutes
Ingredients
- 2 medium heads cauliflower, cut into florets
- 2 tablespoons Fustini's Herbs de Provence olive oil, plus more for greasing
- Kosher salt & freshly ground black pepper
- 1 cup heavy cream
- 6 oz. cream cheese, cut into cubes
- 4 cups shredded cheddar
- 2 cups shredded mozzarella
- 1 tablespoon Farmstyle sriracha (optional)
- 4 oz. pork rinds, crushed
- 1/4 cup freshly grated Parmesan
- 1 tablespoon Fustini's Herbs de Provence olive oil
- 2 tablespoons freshly chopped parsley, for garnish
Ingredients
Topping
2 tablespoons freshly chopped parsley, for garnish
Directions
- Preheat oven to 375°, and grease a 9&rdquo,-x-13&rdquo, baking dish. In a large bowl, toss cauliflower with olive oil and season with salt. Spread cauliflower onto two large baking sheets and roast until tender and lightly golden, about 40 minutes.
- Meanwhile, in a large pot over medium heat, heat cream. Bring up to a simmer, then decrease the heat to low and stir in the cheeses until melted. Remove from heat, add hot sauce if using and season with salt and pepper, then fold in roasted cauliflower. Taste and season more if needed.
- Transfer mixture to prepared baking dish. In a medium bowl stir to combine pork rinds, Parmesan, and oil. Sprinkle the mixture in an even layer over cauliflower and cheese. Bake until golden, 15 minutes. If desired, turn the oven to broil to toast the topping further, about 2 minutes. Garnish with parsley before serving.
Recipe Note
Substitute your favorite herb-infused olive oil. Adapted from delish.com