This noodle-free version is just as velvety and comforting as the original.
Serving Size
3/4 cup
Servings
8
Prep Time
5 min
Cook Time
55 min
Health Benefit
Ingredients
Directions
- Preheat the oven to 350°F. In a medium saucepan, melt the butter. Add the flour and stir until the mixture bubbles, about 2 minutes. Slowly pour in the milk, stirring constantly with a wooden spoon until mixture has thickened and come to a boil, about 10 minutes. Add the cheeses and spices and stir until just melted. Season to taste with salt and pepper. Set sauce aside.
- Bring a large pot of water to a boil. Add cauliflower and cook until tender, about 5 minutes. Remove cauliflower from pot and return water to a boil. Add pasta and cook until tender, according to the package directions. Drain noodles. Return noodles and cauliflower back to pot. Add the cheese sauce and stir to combine.
- Pour into a cast iron skillet or other baking dish, about 8 inches in diameter, or eight small ramekins. Sprinkle with remaining Parmesan. Bake until golden and bubbly, about 35 minutes.
- Handy Hint: Heating the milk to just below a boil in a separate pan makes it easier and faster to make the Mornay sauce.
Recipe Nutrition
Calories
188.3
Fat
6.9
Saturated fat
4.1
Polyunsaturated fat
0.4
Monounsaturated fat
1.9
Cholesterol
19.3
Sodium
242
Calories
515.1
Carbs
22.3
Fiber
4.1
Protein
11.6
