cooking · Dinner

Cauliflower “Mac” n’ Cheese Version 2

In January I had made this recipe and decided to revisit it, changing it a bit. I liked version 2 even more. The oats were a nice addition although if you are not used to oats…well your mileage may vary.

Cauliflower “Mac” and Cheese


  • 1 large head cauliflower (about 1½ lbs), cored and broken into medium florets
  • 2 Tbsp extra virgin olive oil
  • 1 sweet onion, peeled and diced
  • 3 Tbsp white whole wheat flour
  • 3 cups low-fat milk
  • 1 tsp garlic, minced (2 cloves)
  • 2 cups 2% sharp cheddar cheese (8 ounces)
  • 8 or so dashes hot sauce of choice (used Tabasco)
  • ½ cup liquid Egg Beaters©
  • 1½ cups old-fashioned oats
  • ¼ cup Parmesan Cheese, grated
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp Italian Seasoning
  • ¼ tsp ground black pepper


Preheat the oven to 350° and spray a 9×13″ glass baking dish with cooking spray.

Bring a large pot of water to a boil (lightly salt it, I used 1 teaspoon kosher salt). Add the cauliflower gently to avoid splashing, let boil gently for 5 to 7 minutes, until just tender. Drain in a colander.

Meanwhile in a medium heavy saucepan, heat the oil over medium heat. Add the onion, sauté until tender and golden, add in the garlic, cook for a minute, add the flour and cook for another minute. Slowly whisk the milk in, till the sauce is smooth. Let come to a gentle bubble, whisking often.

Take off the heat, add in the cheese and hot sauce, whisking till smooth. Add the eggs slowly  in, whisking as you do.

Add the cauliflower to a large mixing bowl, pour the cheese sauce over and mix gently. Pour into the prepared baking dish and smooth out.

Pulse the oats in a mini-food chopper or blender until finely chopped. Stir together the oats, Parmesan, oil and seasonings until crumbly. Evenly spread over the casserole.

Bake for 30 minutes, until hot and bubbling. Let sit for 5 minutes to finsih setting up.

Serves 4 as a main dish with a side of …more veggies! (I roasted carrots while it baked)


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