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Cauliflower Mac N’ Cheese

Ingredients

1 Head Cauliflower, Cut Into Florets

1 Teaspoon Sea Salt

1 Teaspoon Mixed Garlic Herbs

½ Teaspoon Ground Black Pepper

3 Tablespoons Olive Oil

2 Cups Shredded Cheddar Cheese

½ Cup Heavy Whipping Cream

1 Tablespoon Ghee (Clarified Butter)

1 Pinch Ground Nutmeg

3 Tablespoons Grated Parmesan Cheese

Directions

Step 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

Step 2 Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated.

Step 3 Roast in the preheated oven until crisp, 10 to 15 minutes. Place in an 8-inch baking dish.

Step 4 Combine Cheddar cheese, heavy cream, ghee, and nutmeg in a saucepan over medium heat; simmer until bubbly, about 5 minutes. Pour over cauliflower; mix well. Sprinkle Parmesan cheese on top.

Step 5 Bake in the preheated oven until golden, about 10 minutes.

Cauliflower Risotto

Ingredients

¼ Cup Melted Butter

½ Onion, Finely Chopped

1 Clove Garlic, Minced

2 Small Bags Cauliflower Rice

1 Cup Sliced Fresh Cremini Mushrooms

½ Cup Heavy Whipping Cream

½Cup Grated Parmesan Cheese

1 Teaspoon Kosher Salt

¼ Teaspoon Ground Black Pepper

¼ Teaspoon Ground Nutmeg

Directions

Step 1 Melt butter in a skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Stir in grated cauliflower; cook for 3 minutes more. Add mushrooms and cook until tender, about 3 minutes.

Step 2 Stir heavy cream, Parmesan cheese, salt, pepper, and nutmeg into the skillet; cook over medium heat until creamy, 5 to 7 minutes.

Asiago Cauliflower Soup

Ingredients

3 (14 Ounce) Cans Low-Sodium Chicken Broth

1 Head Cauliflower, Cut Into 1-Inch Pieces

¼ Cup Dry White Wine

2 Bay Leaves

1 Clove Garlic, Diced

1 (8 Ounce) Package Cream Cheese, Softened

4 Ounces Diced Asiago Cheese, Or More To Taste

Kosher Salt And Ground Black Pepper To Taste

1 Tablespoon Chopped Fresh Rosemary

2 Teaspoons Fresh Thyme Leaves

Directions

Step 1 Bring chicken broth to a boil in a large pot. Cook cauliflower, white wine, and bay leaves in the boiling broth over medium-high heat until cauliflower is tender, 10 to 15 minutes.

Step 2 Mix garlic, cream cheese, and Asiago cheese together in a bowl.

Step 3 Strain cauliflower from broth with a slotted spoon and add to the cheese mixture. Remove bay leaves from stock and discard.

Step 4 Mash cauliflower and cream cheese mixture with a potato masher until well mixed; season with salt and black pepper.

Step 5 Stir cauliflower mixture into the broth until smooth. Season with rosemary, thyme, salt, and black pepper.

Beef N’ Cheese Cauliflower

Ingredients

1 Lb. Lean Ground Beef

1 Head Cauliflower, Chopped

2 Ounces Fat-Free Cream Cheese, Softened

¼ Cup Half N’ Half

¼ Cup Grated Parmesan Cheese

¼ Cup Shredded Cheddar Cheese

½ Cup Bread Crumbs

2 Tablespoons Butter, Melted

Directions

Step 1 Preheat the oven to 350 degrees F (175 degrees C). Brown meat until crumbly; remove to paper towel-lined dish to drain.

Step 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until fork-tender, 5 to 8 minutes.

Step 3 Meanwhile, beat cream cheese and milk together in a bowl. Stir in Parmesan and Cheddar cheeses.

Step 4 Mix bread crumbs and melted butter together in a small bowl.

Step 5 Transfer steamed cauliflower to a 3-quart casserole dish. Add cheese-milk mixture and stir. Sprinkle with bread crumb mixture.

Step 6 Bake in the preheated oven until bubbly and browned, about 20 minutes. Serves 6

Truffle Cauliflower

Ingredients

7 Tablespoons Butter, Divided

½ Cup All-Purpose Flour

3 Cups Half N’ Half

5 Ounces Truffled Pecorino Cheese, Grated, Or More To Taste

1 Teaspoon Kosher Salt, Or To Taste

1 Pinch Cayenne Pepper, Or More To Taste

1 Pinch Ground Nutmeg

1 Large Head Cauliflower, Cored And Separated Into Florets

2 Tablespoons Bread Crumbs

4 Tablespoons Finely Grated Parmigiano-Reggiano Cheese, Or More To Taste

1 Tablespoon Extra-Virgin Olive Oil

1 Tablespoon Chopped Fresh Chives, Or To Taste

Directions

Step 1 Preheat the oven to 425 degrees F (220 degrees C). Butter a 9×13-inch baking dish with 1 tablespoon butter.

Step 2 Melt remaining 6 tablespoons butter in a saucepan over medium heat. Whisk flour into butter; cook and stir until raw flour taste cooks off, 2 to 3 minutes.

Step 3 Gradually whisk milk into flour mixture. Increase heat to medium-high; cook and stir until mixture thickens and comes to a simmer, 5 to 10 minutes. Stir truffled Pecorino cheese, salt, cayenne pepper, and nutmeg into milk mixture until cheese sauce thickens.

Step 4 Bring a large pot of salted water to a boil; add cauliflower and cook until slightly tender, about 6 minutes. Drain and transfer cauliflower to the prepared baking dish.

Step 5 Spread cheese sauce evenly over cauliflower. Dust with bread crumbs and Parmigiano-Reggiano cheese. Drizzle olive oil on top and sprinkle with a pinch of cayenne pepper.

Step 6 Bake in the preheated oven until browned and bubbling, about 30 minutes. Garnish with chopped fresh chives

Mashed Cauliflower Bake

Ingredients

1 Head Cauliflower, Coarsely Chopped

1 (4 Ounce) Package Cream Cheese, Softened

¼ Cup Grated Parmesan Cheese

½ Teaspoon Garlic Powder

Salt And Ground Black Pepper To Taste

¼ Cup Shredded Cheddar Cheese, Or As Needed

Directions

Step 1 Preheat oven to 350 degrees F (175 degrees C).

Step 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 10 minutes. Transfer cauliflower to a bowl.

Step 3 Mash cauliflower with cream cheese until smooth; stir in Parmesan cheese, garlic powder, salt, and black pepper. Spoon mixture into a 1-quart casserole dish; top with Cheddar cheese.

Step 4 Bake in the preheated oven until bubbling and Cheddar cheese is melted, 10 to 15 minutes.

Serves 6