I have 52 days until I need to squeeze into my wedding dress, which means it’s time to detox from all the Easter candy and treats I’ve been indulging in over the last week. I also had my cake tasting last weekend at Sandra’s Cake Studio, which was AMAZING! If you live near Bowie, MD, I highly recommend her cakes for all your special occasions. That being said, I’m taking a break from sugar and embracing veggies.
I like to eat low-carb whenever I can, but I also love macaroni and cheese. Quite problematic, I know. Solution? Substitute the “Mac” with cauliflower. Genius! Cauliflower is a great veggie to substitute for starches like pasta and rice. It has a mild flavor that pairs well with a variety of ingredients. One of my favorite versions of macaroni and cheese is Panera’s white mac and cheese. It’s super creamy, decadent and a must try. That was my inspiration for this dish. Ooey-gooey white cheddar cheese, perfectly melted with cauliflower and sprinkled with parmesan cheese. Talk about a dream. I also like to sprinkle on a little Old Bay Seasoning at the end for extra flavor. For my readers who are non-Marylanders, this seasoning is a staple in Maryland.
This dish also reheats really well in the microwave, so it’s perfect to meal prep on the weekend to eat throughout the week. This cauliflower mac and cheese may cut back on the carbs, but it definitely does not cut back on flavor!
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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- 24 oz frozen cauliflower (2 cauliflower steam bags)
- 4 oz regular cream cheese softened
- 8 oz shredded white cheddar cheese (1 block of cheese)
- 1/4 cup sour cream
- 2 tbsp melted butter
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- Shredded parmesan (for sprinkling)
- Old Bay seasoning (optional)
Ingredients
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- Melt 2 tbsp of butter in a microwave save bowl. Drizzle the melted butter into an 8x8 baking dish, greasing the bottom and sides of the dish.
- Shred the white cheddar cheese and add it into a large bowl. Reserve some for sprinkling on top of the cauliflower. If you buy bagged shredded cheese you can skip this step. Don’t worry, I won’t judge you. I’m all about convenience.
- In a microwave safe bowl, soften 4 oz of cream cheese. Add the softened cream cheese, ¼ cup of sour cream, ½ tsp of salt and ½ tsp of ground black pepper to the shredded cheese mixture.
- Steam 24 oz of frozen cauliflower, approximately 4 cups. I just microwave 2 of the cauliflower steam bags.
- Dump the cooked cauliflower into the bowl with the cheese mixture and gently mix with a spoon, evenly coating the cauliflower with all of the cheesy goodness.
- Transfer the cauliflower mixture into the greased baking dish. Sprinkle the rest of the shredded white cheddar cheese on top. Lastly, sprinkle shredded parmesan cheese on top to taste.
- Bake at 375 degrees F for 30 minutes uncovered. Remove from oven and sprinkle with Old Bay Seasoning if you are feeling adventurous. Lastly, indulge in the cheesy goodness of a low-carb “Mac” and cheese.