Ingredients
Kosher salt
2 medium heads cauliflower, cut into small florets
4 tbsp. butter
3 tbsp. all-purpose flour
3 c. whole milk
1 tsp. hot sauce
1 tsp. mustard powder
Freshly ground black pepper
3 c. shredded cheddar
1 c. shredded mozzarella
Finely chopped chives, for garnish
Preparation
Step 1In a large pot of boiling salted water, blanch cauliflower until tender, 5 to 7 minutes. Drain.Step 2Meanwhile, in a large skillet over medium heat, melt butter. Sprinkle with flour and cook, stirring, until slightly golden, about 1 minute. Pour in milk and whisk until combined. Season with hot sauce, mustard powder, ½ teaspoon salt, and pepper to taste. Bring to a simmer and cook until it starts to thicken, about 1 minute.Step 3Turn off heat and stir in cheddar and mozzarella until completely melted. Add cauliflower and stir until fully coated in cheese sauce. Step 4Season with salt and pepper to taste. Garnish with chives before serving.
DRAIN YOUR CAULI After you blanch your cauliflower, it might be seem annoying to then have to make sure it gets dried out, but don’t skip this step. The liquid from the cauliflower will end up thinning out your cream sauce, which you definitely don’t want. Pat the cauli dry with a clean dish towel or paper towels. USE WHATEVER CHEESE COMBO YOU WANT We love how sharp cheddar and mild mozzarella balance each other out, but you can totally swap in stinkier Gruyère or creamy goat. DON’T SKIP THE MUSTARD POWDER It might seem like an annoying ingredient to use in mac, but it’s actually very classic and adds a depth of flavor you’ll want.
