Cauliflower Mac + Cheese (AIP, Paleo, GF, DF)

Everything about Mac + Cheese in the post title is a lie.  

First, the 'mac' has been substituted with healthier, more AIP friendly cauliflower florets.  Yum. Second, the 'cheese', is a dairy free sauce that tastes like cheese but is made with sweet potatoes. The sauce is based on this genius recipe from meatified.com 

As soon as I made it I started making a mental list of what I could put this one.  I suggest making a double batch and freezing half for another time.  (Hello, plantain chip nachos or tex mex queso dip with a nightshade free salsa and ground meat, or hello again, fondue night... I could keep going but I'm pretty sure I don't have to.)

Serves 2.

AIP Cauliflower Almost Mac + Cheese

1 head cauliflower, cut into bite size florets

1 clove garlic, minced

1/2 yellow onion, minced

1 teaspoon olive oil

for the sauce

1 cup cooked sweet potato (about 1 potato)

1/2 cup coconut milk

1/2 cup bone broth

1/4 cup nutritional yeast flakes

1 teaspoon kosher salt

Heat oven to 400 degrees.  

Bring a pot of water to a boil.  Add cauliflower and blanche 5 minutes.  Drain and set aside.

Saute garlic and onion in olive oil over medium heat until onion is soft, about 8 minutes. 

In a blender, puree sweet potato, coconut milk, broth, nutritional yeast and salt until smooth.  

Toss cooked cauliflower, garlic onion mixture and sauce together.  Pour into pan (loaf or 8x8 are good).  Bake until hot, 20 minutes.

 

 

Cauliflower 'Mac' + Cheese

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.  

Serves 2-3

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.