Cauliflower Mac & Cheese
Tender-crisp cauliflower florets baked in a sharp cheddar bechamel until bubbly and golden. A pasta-free spin on mac and cheese.
Directions
Preheat the oven to 200°C/180°C fan-forced.
Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender crisp, 6 to 7 minutes. Drain and set aside in a large bowl.
Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.
Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes, to cook out the flour.
Add the milk and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with ½ teaspoon salt and black pepper.
Once it becomes thick, remove from heat completely onto another burner if possible. Add the cheddar cheese, ¼ cup at a time mixing well until cheese is all melted.
Stir in cooked cauliflower, then pour into a baking dish and bake until bubbly and golden, about 15 to 20 minutes. Then broil 2 minutes, or until the top is slightly browned.