This is an awesome replacement for mac & cheese…it’s crunchy, creamy, cheesy and all roasty-toasty. It’s filling but still so very light, which is a really good thing during these cold times when heavy carbs and tons holiday parties just don’t go well together. Adding a crisp green salad makes it a perfect meatless meal!
1 (3-pound) head cauliflower, cut into large florets
1 recipe Healthified Alfredo Sauce
¼ cup Italian Blend cheese
¼ cup Panko breadcrumbs
Drizzle olive oil
Freshly ground black pepper
Preheat the oven to 375° F.
Steam the cauliflower florets over a double boiler or in a steam basket for 15-20 minutes, until tender but still firm. Season with salt and pepper and set aside.
Pour 1/3 of the sauce on the bottom of a shallow 8 x 11 inch baking dish. Place the seasoned cauliflower on top and then pour the rest of the sauce evenly on top of the cauliflower.
In a small bowl, combine the Panko breadcrumbs with the Italian Blend cheese and drizzle mixture with olive oil until damp and crumbly. Sprinkle breadcrumb mixture over cauliflower and cheese sauce. Season with salt and pepper. Bake for 25 to 30 minutes, until the top is browned.