Serves 6 | Prep 25 min | Cook 30 min
1 large head of cauliflower, cut into chunks
1 stick unsalted butter
1/2 c. water
2 1/2 tbsp garbanzo bean flour
1 c. shredded cheese (i used 6 cheese italian blend)
1/2 c. shredded pepper jack cheese
mozzarella cut into thin slices
triscuits, crushed (i used fire roasted tomato but i bet garlic would be amaaaazing!)
.1. Preheat oven to 350°F. Steam cauliflower until fork tender. I waited 12-15min. Season with the adobo.
2. Melt the butter in saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Then whisk in water. Cook 1 min and start to slowly add all of the cheese except for the mozzarella slices. Cook for 7 minutes, or until sauce is thickened, whisking constantly. Stir in the salt, pepper, turmeric + cayenne..
3. Coat a baking dish with coconut oil cooking spray. Spread cauliflower mixture in baking dish, pour the cheese mixture on top and spread to coat evenly. Top with slices of mozzarella and sprinkle with triscuit pieces.
5. Bake for 30 minutes, or until the cheese is hot and bubbly.
This was honestly great (almost a life saver!) I was sitting there minding my own business and out of nowhere this sudden craving for mac and cheese crept up on me. I knew I needed the cheese however I definitely did not want the extra heavy feeling afterwards, like with pasta. This recipe was completely thrown together and surprisingly tasted really good! I had a couple doubts…. the lack of milk for one.. but it turned out great! Hope you enjoy!
Welcome to my food diary. Well kind of.. This blog was created to share my almost, all-of-the-time accidental and delicious creations in the kitchen. It's truly amazing what you can come up with when left with few options! I hope you enjoy them as much as I do and love trying them out for yourself!