Cheesy Cauliflower Mac

# What You'll Need:

→ Vegetables

01 - 1 large head cauliflower, cut into bite-sized florets (about 1.5 lbs)

→ Sauce

02 - 2 tablespoons unsalted butter

03 - 2 tablespoons almond flour (or coconut flour for nut-free option)

04 - 1 cup whole milk (or unsweetened almond milk for lower carb)

05 - 1 cup shredded sharp cheddar cheese (about 4 ounces)

06 - 1/2 cup shredded mozzarella cheese (about 2 ounces)

07 - 1/4 cup grated Parmesan cheese (about 1 ounce)

08 - 1/2 teaspoon garlic powder

09 - 1/2 teaspoon onion powder

10 - 1/4 teaspoon ground mustard (optional)

11 - Salt and pepper to taste

→ Topping

12 - 1/4 cup grated Parmesan cheese (about 1 ounce)

13 - 1/4 cup shredded cheddar cheese (about 1 ounce)

14 - 1 tablespoon chopped fresh parsley (optional)

# Directions:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.

02 - Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 4 to 5 minutes until just tender. Drain thoroughly and pat dry with paper towels.

03 - Place the drained cauliflower evenly in the prepared baking dish.

04 - In a medium saucepan over medium heat, melt butter. Whisk in almond flour and cook for 1 minute. Gradually whisk in milk, cooking until smooth and slightly thickened, about 2 to 3 minutes.

05 - Reduce heat to low and stir in cheddar, mozzarella, and Parmesan until fully melted and smooth. Add garlic powder, onion powder, ground mustard, salt, and pepper; mix until incorporated.

06 - Pour the cheese sauce over the cauliflower in the baking dish. Gently stir to coat the florets evenly.

07 - Sprinkle additional Parmesan and cheddar cheeses over the top of the cauliflower.

08 - Bake for 15 to 20 minutes until the sauce is bubbly and the topping turns golden.

09 - Optionally, sprinkle with chopped fresh parsley before serving hot.

# Expert Tips:

01 -

It honestly tastes as comforting as the original mac and cheese, no strange aftertaste or regret.
The cauliflower gets tender and soaks up every bit of that three-cheese sauce, so you're actually eating vegetables without feeling virtuous about it.
Ready in under an hour, which beats most dinners that don't come from a box.

02 -

Don't skip the step of patting the cauliflower dry after cooking—if you don't, excess water dilutes your sauce and you end up with something watery instead of luscious.
Whisking slowly when you add the milk prevents lumps; if you dump it all in at once, you'll be fishing out flour clumps for the rest of your life.
Almond flour can settle to the bottom of the saucepan, so keep stirring to make sure it thickens everything evenly.

03 -