YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Mac with Sharp Cheddar
Enjoy a velvety twist on classic mac and cheese using tender cauliflower florets as a low-carb base. This dish melds the sharp tang of cheddar with the creaminess of Greek yogurt, accented by a hint of garlic and onion, resulting in a comforting yet balanced meal perfect for breakfast, lunch, or dinner.
INGREDIENTS
300g Cauliflower
0.75 cup Sharp Cheddar Cheese (shredded)
0.5 cup Non-fat Greek Yogurt
0.5 cup Unsweetened Almond Milk
0.25 small Red Onion, diced
1 clove Garlic, minced
1 tsp Unsalted Butter
0.25 tsp Dry Mustard Powder
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 400°F if you prefer a baked finish or plan to reheat later for a crispy top.
Steam the cauliflower florets until very tender, about 8-10 minutes, then drain well.
In a small skillet, melt the butter over medium heat. Add the diced red onion and minced garlic; sauté until softened and aromatic, about 3-4 minutes.
Transfer the steamed cauliflower, sautéed onions and garlic, unsweetened almond milk, and dry mustard powder to a food processor or blender. Puree until smooth and creamy.
Return the puree to a small saucepan over low heat. Stir in the sharp cheddar cheese gradually until it melts smoothly, then whisk in the non-fat Greek yogurt. Season with salt and black pepper to taste.
Heat the sauce gently, stirring continuously until warm and well-combined. Avoid boiling to preserve the creaminess of the yogurt.
For a baked variation, transfer the mixture to an oven-safe dish, top with an extra sprinkle of shredded cheddar if desired, and bake for 8-10 minutes until bubbly and slightly golden on top.
Serve immediately as a comforting bowl of creamy cauliflower mac, perfect for any meal of the day.