Ingredients
Method
Preheat the Oven:
- Set your oven to 350°F and prepare a baking dish (at least 9 inches wide).
Steam the Cauliflower:
- Fill a large pot with about 2 inches of water and place a steamer basket inside.
- Bring the water to a simmer over medium-high heat, add the cauliflower heads, and cover with a lid. Steam for about 10 minutes or until the cauliflower is tender and easily pierced with a fork.
Prepare the Cauliflower Base:
- Remove the steamed cauliflower and chop it into 1-inch chunks.
- Place the cauliflower chunks in the prepared baking dish. Season with salt, black pepper, and garlic powder to taste.
Make the Cheese Custard:
- In a medium mixing bowl, whisk together the mascarpone cheese, eggs, and heavy whipping cream until smooth and well combined.
Combine and Layer:
- Pour the custard mixture over the seasoned cauliflower. Toss gently to coat the cauliflower evenly.
- Mix 2 cups of shredded cheese into the cauliflower mixture. Spread the remaining 1 cup of cheese over the top for a golden crust.
Bake and Broil:
- Bake the cauliflower mac and cheese in the preheated oven for 35 minutes, or until bubbly and set.
- For a crispy, golden top, broil the casserole for an additional 1–2 minutes.
Garnish and Serve:
- Remove from the oven and let cool slightly. Garnish with fresh parsley, if desired, and serve warm.
Notes
- Choose Firm Cauliflower: Fresh, firm cauliflower works best for a hearty texture. Avoid oversteaming to keep the pieces intact.
- Customize the Cheeses: Experiment with Gruyère, Parmesan, or Mozzarella for varied flavors.
- Add Protein: Incorporate cooked bacon bits or shredded chicken for a more filling meal.
- Storage Tips: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through.
- Meal Prep Friendly: Assemble ahead, cover tightly, and refrigerate for up to 24 hours before baking.