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.