thepioneerwoman
Cauliflower Mac and Cheese
You won't even miss the pasta in this creamy cauliflower mac and cheese. The ultimate make-ahead comfort food side dish, this recipe is gluten-free.
👥 8 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●pan
- ●baking sheet
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 400°F. Lightly grease a 2 1/2-to-3-quart baking dish (such as a 9-by-13-inch dish) with oil and set aside.
2
On a rimmed baking sheet, combine the cauliflower and onion. Drizzle generously with oil, season to taste with the salt and pepper, and toss well. Roast, rotating the pan halfway through, until the cauliflower is just beginning to turn lightly golden at some edges but still has a bite, about ⏱️ 15 minutes. Remove from the oven and reduce the oven temperature to 350°F.
3
Meanwhile, in a large bowl, stir together the condensed cream of chicken soup, sharp cheddar cheese, extra-sharp cheddar cheese, sour cream, and heavy cream. When the cauliflower mixture is ready, add it to the bowl and gently stir to thoroughly combine. Transfer the mixture to the prepared baking dish. Cover tightly with foil and bake for ⏱️ 45 minutes.
4
Meanwhile, in a small bowl, stir together the crushed cereal and melted butter. At the 45-minute mark, remove the baking dish from the oven. Remove the foil and stir the cauliflower mixture. Evenly sprinkle the cereal mixture over the top. Return the casserole to the oven, uncovered, and continue to bake until the topping is golden and the casserole is bubbly, 15 to ⏱️ 20 minutes more. Allow to cool slightly before serving. Garnish with the parsley if you like.
Nutrition Facts
calories
537 Calories
fat Content
43 g
fiber Content
3 g
sugar Content
6 g
sodium Content
1010 mg
protein Content
18 g
trans Fat Content
1 g
cholesterol Content
104 mg
carbohydrate Content
21 g
saturated Fat Content
21 g
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