Baked Cauliflower "Mac" and Cheese

INGREDIENTS

2 medium heads cauliflower, broken into small florets

½ cup unsalted butter

½ cup flour

3 cups whole milk

1 ½ tsp. garlic powder

1 tsp. ground mustard

salt and pepper to taste

hot sauce, optional

3 cups shredded sharp Cheddar cheese*

1 cup shredded Gruyère or Smoked Gouda


*We recommend shredding or grating cheese by hand as opposed to using pre-shredded cheeses. While convenient, they contain anticaking agents that help keep the shreds from sticking together in the package, but they also inhibit the cheese from melting smoothly.   


Seasoned Panko Crumbs

1 cup panko crumbs

2 T. butter, melted

2 tsp. dried parsley or 2 T. chopped fresh parsley


INSTRUCTIONS 

In a large pot of boiling water, blanch cauliflower until tender crisp, 5 to 7 minutes. Drain and set aside.

 

In a large saucepan, melt butter over medium heat. Stir in flour and cook until slightly golden, 2 to 3 minutes. Slowly add the milk and whisk until combined. Stir in garlic powder, ground mustard, hot sauce if using, salt and pepper. Reduce heat to low, and cook, continuing to whisk, until it begins to thicken, about 5 minutes. 

 

Once thickened, remove from heat and gradually add the cheeses, mixing until completely melted, and sauce is smooth. Add the blanched cauliflower,and stir until thoroughly combined. Spoon into a casserole dish sprayed with nonstick cooking spray.

In a small bowl, add the panko bread crumbs, melted butter and parsley, mixing until well combined. Sprinkle evenly over the top of the cauliflower mac and cheese. 

Bake in a preheated 400ºF oven for 15 -20 minutes, and then broil for 2 minutes or until lightly browned on top. 

Browse More Recipes!

Easter Food Spread on Table

Eggsquisite Easter Eats

April 2, 2026
Check out our blog about eggsquisite Easter eats!

Carrot Cake with Cream Cheese Frosting

By Alena Arthur • April 2, 2026
INGREDIENTS For Cake: 2 cups all-purpose flour 2 tsp. baking powder 1 tsp. baking soda 1 ½ tsp. ground cinnamon ½ tsp. ground nutmeg ½ tsp. salt 1 cup granulated sugar ½ cup brown sugar (packed) 1 cup vegetable oil 4 large eggs (room temperature) 2 tsp. vanilla extract 2 ½ cups carrots (finely grated) ½ cup crushed pineapple (drained) ¾ cup chopped walnuts or pecans (optional) For Frosting: 8 oz. cream cheese, softened ½ cup unsalted butter, softened 3-4 cups confectioner’s sugar 1 teaspoon vanilla extract Pinch of salt INSTRUCTIONS For Cake: Prep: Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix Wet Ingredients: In a large bowl, whisk the granulated sugar, brown sugar, oil, eggs, and vanilla until the mixture is smooth and well-blended. Combine: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Gently fold in the grated carrots, drained pineapple, and nuts (if using). Bake: Divide the batter evenly between the two pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool: Let the cakes cool completely in the pans (or chill them) before frosting. For Cake: Make Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the confectioner’s sugar, then mix in the vanilla and a pinch of salt. Beat until the frosting is light and fluffy. Assemble: Place one cake layer on a serving plate and spread frosting evenly over the top. Place the second layer on top and frost the top and sides of the entire cake. Garnish: If desired, garnish with extra nuts or a light dusting of cinnamon.

Honey-Thyme Glazed Carrots

By Alena Arthur • April 2, 2026
INGREDIENTS 1 lb. carrots (peeled and cut into 2-3 inch sticks, or whole small carrots) 1 Tbsp. olive oil 1 Tbsp. unsalted butter 2 Tbsp. honey 1 tsp. fresh thyme leaves (or ½ tsp. dried thyme) ¼ tsp. salt ⅛ tsp. black pepper 1 Tbsp. orange juice (optional) ½ tsp. orange zest (optional) 1 Tbsp. chopped parsley (for garnish) INSTRUCTIONS Parboil the Carrots: Bring a pot of salted water to a boil. Add the carrots and cook for 4-5 minutes until just tender but still slightly firm. Drain and set aside. Make the Glaze: In a large skillet over medium heat, add the olive oil and butter. Once the butter has melted, stir in the honey and thyme. Glaze and Caramelize: Add the carrots to the skillet and toss to coat evenly. Cook for 5-7 minutes, stirring occasionally, until the carrots are tender and lightly caramelized. Season and Finish: Season with salt and pepper. Stir in the orange juice and zest (if using) and cook for another 1-2 minutes until the glaze thickens and coats the carrots. Garnish and Serve: Remove from the heat, sprinkle with fresh parsley, and serve warm.

We're Social!