I was a bona fide macaroni and cheese junkie. Any kind would do: from a box, homemade, or gourmet style in an expensive restaurant. I’m glad to say that I no longer crave macaroni and cheese. Why? Because the macaroni itself has NO flavor. Want to know what else has very little flavor? Cauliflower. And cauliflower is actually good for you. It contains high levels of dietary fiber, vitamin C, and folate. Cauliflower is the perfect canvas for delivering a creamy cheese sauce. Below is a recipe that I have made a zillion times with pasta, except now I substitute cauliflower and it is just as good – I promise!
Smoked Gouda and Spinach Cauliflower Casserole
- One large head of cauliflower or 2 small heads, broken down into small florets
- 1 Tablespoon raw milk butter
- 4 scallions, white and light green parts sliced thinly
- 4 garlic cloves, minced
- 2 cups raw milk
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried mustard
- 2 Tablespoons arrowroot
- 1/2 cup shredded smoked Gouda
- 1/3 cup plus 1/4 cup grated Parmesan cheese
- 1 five ounce bag of baby spinach
What to do:
Preheat the oven to 350 degrees.
Steam the cauliflower florets for 5-6 minutes, or until slightly soft. They will continue to cook in the oven.
In a large saute pan, melt the butter. Add in the scallions and garlic. Saute for 1 minute. Add in the milk, salt, pepper, and mustard. Whisk well to combine all of the ingredients. Continue whisking and slowly add in the arrowroot. Do not boil the sauce, but continue heating until it starts to thicken. Add in the cheese (Gouda and 1/3 cup Parmesan) and stir until it melts.
In a large mixing bowl, combine the cauliflower, cheese sauce, and the spinach. The heat from the sauce will wilt the spinach. Pour the mixture into a 2 quart baking dish. Sprinkle remaining 1/4 cup Parmesan cheese over the top.
Place the casserole into the oven for 15-20 minutes or until the top is lightly browned and the sauce is bubbling.
Serve warm. Enjoy your new comfort food!
Yield 4 servings.
This recipe was shared at The Nourishing Gourmet.