A lighter version of mac & cheese using cauliflower instead of macaroni. The cauliflower is coated in a creamy garlic parmesan cheese sauce.
INGREDIENTS:
2 lb caulìflower florets
1 tbsp olìve oìl
2 tbsp butter
2 tbsp all-purpose flour
1/2 cup + 2 tbsp low fat mìlk
3 large garlìc cloves
1 cup heavy cream
1 cup shredded Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 tsp garlìc powder
1/2 tsp dry mustard
1 tsp fìnely chopped parsley
fresh ground black pepper
DIRECTIONS:
Preheat oven to 400°F. Line a large baking sheet with parchment paper. Place cauliflower onto baking sheet. Brush surface of florets lightly with oil. Roast cauliflower for about 15 minutes or until tender.
In a small saucepan, add milk and garlic cloves. Bring to a gentle simmer until garlic softens and garlic flavor infuses into the milk. I like to apply pressure on the garlic cloves as they simmer so that they release more flavor.
full directions here : kirbiecravings.com
