Masterchef Cauliflower Mac N Cheese Recipes

5-INGREDIENT CAULIFLOWER MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• Cut cauliflower into small florets, about 4 cups (1.2 kg).
• Add cauliflower florets into a 6-quart (6 L) Dutch oven of boiling water and boil for 5 minutes.
• Drain the cauliflower in a colander, and return to the pot. Reduce heat to low.
• Add in salt, pepper, and sour cream, and stir until thoroughly combined.
• Stir in cheddar cheese until melted.
• Remove from heat. Top with parsley (optional).
• Enjoy!

MASTERCHEF CAULIFLOWER "MAC 'N' CHEESE"

Steps:

• Preheat oven to 400°F Toss florets in oil on a baking sheet. Sprinkle with kosher salt and 1/4 teaspoons pepper. Roast until fork-tender and lightly browned, 25 minutes. Remove pan from oven. Reduce oven to 350°F.
• Melt butter in a medium skillet over medium heat. Stir in flour and cook for 1 minute (I cooked mine for a few more minutes to a toasty brown). Gradually whisk in milk. Simmer over medium heat, stirring frequently, until thickened, 2 to 4 minutes. Whisk in cream and cook for 5 minutes.
• Remove pan from heat and stir in 1/4 teaspoons salt, 1/4 teaspoons pepper and all but 2 tablespoons of cheese. Stir over medium-low heat for 5 minutes. (I didn't even turn my flame back on, just stirred until the cheese melted from the residual heat.).
• Place cauliflower in an 8x8-in. glass baking dish or 4 10-oz. ramekins. Pour cheese sauce on top. Sprinkle with 2 tablespoons cheese. Bake until sauce is bubbly, 20 to 25 minutes.

CAULIFLOWER "MAC 'N' CHEESE" CASSEROLE

Steps:

• Toss cauliflower and 1/4 tsp. salt in a large microwave-safe bowl. Cover with plastic wrap, pierce plastic with a knife a few times to vent, and microwave on high 10 minutes. Carefully remove plastic and transfer cauliflower to a colander. Let cool to room temperature, then transfer to a large bowl.
• Meanwhile, cook milk, cream cheese, curry powder, mustard, and remaining 1 tsp. salt in a medium saucepan over medium heat, stirring constantly, until smooth, about 4 minutes. Let cool to room temperature, about 30 minutes. Add cauliflower and toss to combine. Add mozzarella and 6 oz. cheddar and toss to combine-mixture should be cool enough so cheese doesn't melt. Transfer cauliflower mixture to freezer-to-oven-safe baking dish or dishes.
• If baking immediately, preheat oven to 350°F. Cover dish with foil and bake casserole until heated through and just beginning to bubble, about 45 minutes for large dish, or about 30 minutes for small dishes. Remove foil and sprinkle cheddar over. Heat broiler and broil until top is browned and bubbling, 2-5 minutes.
• If freezing to bake later, cover dish with an airtight lid or double layer of plastic wrap and freeze up to 3 months. To cook, preheat oven to 350°F. Cover dish with foil and bake casserole 45 minutes for large dish, or 30 minutes for small dishes. Remove foil and stir well with a rubber spatula. Continue to bake, uncovered, until just bubbling and heated through, 10-15 minutes more. Sprinkle cheddar over. Heat broiler and broil until top is browned and bubbling, 2-5 minutes.
• To cook individually portioned frozen casseroles in the microwave, partially cover and microwave on high 4 minutes. Uncover, stir, and microwave at 1-minute intervals until heated through, 4-5 minutes more.
• Top with chives, if using, before serving.
• Do Ahead
• Casserole(s) can be assembled 1 day ahead; cover and chill, or freeze up to 3 months.

CAULIFLOWER "MAC" AND CHEESE

Steps:

• Heat the oven to 450 degrees. Toss the cauliflower with the olive oil on a baking sheet. Season with salt and pepper, spread in an even layer and roast until browned and cooked through but retaining some bite, about 15 minutes.
• Transfer the cauliflower to an 8-inch or other 2-quart baking dish. (You could also bake this in individual ramekins; just mix the cauliflower with the other ingredients in a medium bowl before dividing.) Reserve 1/4 cup Cheddar. Add the remaining 1 1/4 cups Cheddar, heavy cream, garlic and cayenne to the cauliflower and stir to combine. Season with salt and pepper, then top with the reserved 1/4 cup Cheddar.
• Roast until the cream has thickened, the cheese has melted, and some of the cauliflower is browned on top, 15 to 20 minutes. Let sit 5 minutes before serving.