Ingredients:

  • 1 large head of cauliflower (about 2-3 pounds or 900-1350 grams), cut into florets
  • 2 tablespoons olive oil (30 ml)
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter (28 grams)
  • 2 tablespoons all-purpose flour (15 grams)
  • 2 cups milk (480 ml; whole or low-fat)
  • 1 ½ cups shredded sharp cheddar cheese (170 grams)
  • ½ cup grated Parmesan cheese (50 grams)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon Dijon mustard (5 ml)
  • 8 ounces elbow macaroni (dry; about 227 grams)
  • ¼ cup fresh parsley, chopped (optional for garnish)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Boil cauliflower florets in salted water until tender (about 8-10 minutes). Drain and transfer to a blender or bowl, adding a little salt and pepper; set aside.
  3. In the same pot, cook elbow macaroni according to package instructions; drain and set aside.
  4. In a skillet, melt butter over medium heat. Whisk in flour until smooth (1-2 minutes). Gradually add milk, whisking continuously until thickened (5-7 minutes). Stir in cheddar, Parmesan, garlic powder, onion powder, and Dijon mustard until melted and smooth.
  5. In a large bowl, mix the cooked macaroni, cheese sauce, and mashed cauliflower until well combined.
  6. Transfer the mixture to a greased baking dish. Bake for 20 minutes, or until golden and bubbly.
  7. Garnish with chopped parsley before serving.