The Best Cauliflower Mac and Cheese (Print Version)

# Ingredients:

→ Cauliflower Base

01 - 1 head cauliflower, cut into small bite-size pieces (about the size of gnocchi) - 1 large head OR 2 small heads
02 - 2 tablespoons olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon freshly ground black pepper

→ Cheese Sauce

05 - 1½ cups heavy whipping cream (can substitute milk or use a combination equaling 1½ cups)
06 - 4 ounces cream cheese, cut into small cubes
07 - 1 cup shredded cheddar cheese
08 - 1 cup gruyere cheese, shredded
09 - ½ cup Monterey Jack cheese, shredded
10 - 1 teaspoon garlic powder
11 - ¼ teaspoon onion powder
12 - ¼ teaspoon paprika (optional, for garnish)

# Instructions:

01 - Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper for easy cleanup. Spread the bite-sized cauliflower pieces on the prepared baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper. Toss well to ensure all pieces are evenly coated. Roast in the preheated oven for 15-20 minutes, or until the cauliflower is softened and some pieces have browned slightly.
02 - While the cauliflower is roasting, start preparing the cheese sauce. In a large pot over low heat, add the heavy cream (or milk) and the cubed cream cheese. Whisk continuously until the cream cheese has completely melted and the mixture is smooth.
03 - Add the shredded cheddar, gruyere, and Monterey Jack cheeses to the pot. Continue to stir until all the cheese has melted and the sauce is smooth and uniform. This process should only take a few minutes.
04 - Add the garlic powder and onion powder to the cheese sauce. Stir well to incorporate all the spices. Once the cheese mixture is smooth and just begins to simmer, immediately remove the pot from the heat and whisk vigorously to prevent the sauce from becoming too thick or separating.
05 - Add the roasted cauliflower to the cheese sauce and gently fold until all the cauliflower pieces are well coated. Serve immediately while hot and gooey. If desired, sprinkle a little paprika on top for color and a touch of extra flavor.

# Notes:

01 - You can customize this recipe with any combination of cheeses, just keep the total amount to about 2½ cups.
02 - Watch the cheese sauce carefully as it cooks - overheating can cause it to solidify.
03 - This dish is best served immediately while the sauce is creamy and smooth.

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