Mac and cheese is arguably one of the greatest American comfort foods. But this delicious cauliflower mac and cheese tastes even better, plus it doesn’t have all of the carbs! With this recipe, you can’t even tell it is made with cauliflower instead of macaroni. Perfectly cooked cauliflower florets are married with an incredible cheese sauce made of two cheeses.
1. To a large stockpot, place a steamer basket into the pot and fill the pot with 1 inch of water. Bring to a boil. Add the cauliflower florets to the steamer basket, cover and let steam for 3-5 minutes or until cauliflower is fork tender. Remove from heat and any water and set aside.
3. Slowly add heavy cream while stirring constantly. Add salt. Let mixture come to a boil and let simmer for 5-7 minutes or until mixture has thickened enough to coat the back of a spoon.