There's no pasta, but it's a healthier alternative to the baked classic. If you use a wheat free flour it's a gluten free dinner. Be the most popular at your next potluck picnic!
For this I prefer 1/2 cup cheddar cheese and a 1/2 cup of Monterey jack cheese. When it comes to melting, there's strength in numbers.
Cauliflower 'mac' + Cheese
1 head cauliflower, trimmed, chopped into bite sized pieces
2 tablespoons butter
1 shallot, diced
2 tablespoons flour of your choice, a.p. or chickpea, rice...
1/8 cayenne pepper
1/4 teaspoon mustard powder
s + p
1/4 cup fat free milk
splash white wine
1 cup grated melting cheese
Heat oven to 375 degrees. Grease a loaf pan. Set aside.
Bring a large pot of water to a boil. Add chopped cauliflower, blanche 4 minutes. Drain, shock with cold water to stop cauliflower from cooking. Drain and dry.
Wipe out pot and return it to the stove top. Heat butter oven medium heat. Once butter is melted, add shallot, cook until clear and soft, about 5 minutes, stirring frequently.
In a small bowl, stir flour, cayenne, mustard powder, salt and pepper. Add to to the pot, stirring to coat the cooking shallot. Slowly, whisk in the milk. Stir until lump free and add the splash of white wine. Cook until thick. Add all but one tablespoon cheese and cauliflower. Stir until cauliflower is well coated in thick cheesey goo.
Transfer prepared loaf pan. Top with remaining cheese. Bake 20 minutes.