Cauliflower Mac and Cheese topped with more cheese and bacon. How could that be bad? I also share a trick to getting the cheesiest cauliflower possible!
1 Large head of cauliflower
1/2 tbsp salt
2 oz Cream cheese
1/3 cup Heavy Cream
1/2 Tbsp Mustard Powder (More if desired)
1 Cup Mild Cheddar Cheese , Freshly shredded (not pre-shredded) plus more for sprinkling
8 Slices Thick cut bacon , Diced
Salt to taste
Chopped Parsley for garnish
Cut your cauliflower florets from the stem. You want to make each floret small, no bigger than 1 inch in diameter.
Add the florets to a medium saucepan with 1/2 tbsp of salt. Add enough water to come half way up the cauliflower
Cover the pot and bring to a boil, reduce to low and simmer until cauliflower is just tender, about 5 minutes
drain cauliflower and keep it draining for at least 5 minutes
Saute diced bacon until crisp and drain on paper towels
For the cheese sauce, in a small saucepan, melt the cream cheese with the heavy cream over medium low heat, add 1 cup of shredded cheddar cheese and whisk until melted.
In a medium bowl, add cauliflower and bacon, pour cheese sauce on top and stir to combine
Salt to taste
garnish with extra cheese and chopped parsley
Make the florets small so the cheese sauce coats every nook and cranny.
I put 1/2 tbsp of mustard powder in the recipe but I added 1 tbsp to my own dish. It gave it a nice kick!
Make sure you shred your own cheese. Pre shredded cheese in this will make you sad.