In this episode of Prep School, Megan Mitchell is definitely keeping all the cheesy goodness you love about traditional Mac and Cheese, but she’s putting a gluten-free and keto-friendly spin it, thanks to wholesome cauliflower. This 30-minute recipe can serve as a hearty side, or a full meal when paired with a bowl of soup or salad.
Yield: 4 servings
Active Time: 20 minutes
Total time: 30 minutes
For the cauliflower:
1 large head cauliflower, cut into florets
Thrive Market Organic Extra Virgin Olive Oil, for drizzling
½ teaspoon sea salt
½ teaspoon Thrive Market Organic Ground Pepper, plus more for sauce
½ teaspoon Thrive Market Organic Garlic Powder
For the sauce:
1 cup shredded mild cheddar cheese
½ cup whole milk
½ cup shredded Monterey jack cheese
¼ cup grated Parmesan cheese
3 ounces cream cheese, room temperature
½ teaspoon ground mustard powder
Pinch sea salt
Pinch Thrive Market Organic Ground Pepper
⅛ teaspoon Thrive Market Organic Cayenne Pepper
Chopped parsley, for garnish
Make the cauliflower:
Preheat oven to 400°F. Arrange cauliflower on a sheet tray and drizzle with olive oil. Sprinkle with salt, pepper, and garlic powder; toss. Bake 10 minutes, then toss and bake for 10 minutes more, or until golden.
Make the sauce:
Combine all ingredients except parsley in a large saucepan. Whisk over low heat until creamy and cheese has melted. Add cauliflower directly into the pot with cheese sauce; stir to coat. To serve, scrape into a shallow bowl and top with additional black pepper and chopped parsley.
Recipe by: Megan Mitchell
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