Cauliflower Mac And Cheese
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 large head cauliflower, cut into small florets 1 cup milk 2 oz cream cheese, cut into small pieces 1 1/2 teaspoon Dijon mustard 2 cup shredded sharp Cheddar, divided salt to taste 1/4 teaspoon freshly ground black pepper 1/8 teaspoon garlic powder

Instructions

Preheat oven to 375. Spray 8x8 baking dish with vegetable oil spray. Cook the cauliflower in a large pot of boiling salted water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry.  Bring the milk to a slow simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 1/2 cups of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, put cauliflower in the baking dish and pour cheese mixture over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serves 4.

Serving Size

Serves 4

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .