Get all the creamy, cheesy goodness of macaroni and cheese, without the high starch content of macaroni. This is a wonderful winter or early spring entrée that only needs a fresh garden salad to be a complete meal.
8 cups cauliflower florets
2 tablespoons butter
3 tablespoons flour
2 cups milk
1 clove garlic (minced)
2 cups extra-sharp Cheddar cheese (grated)
½ cup nutritional yeast
1 pinch cayenne pepper
2 egg yolks
1 ½ cups fresh breadcrumbs
Preheat oven to 350 degrees.
Bring large pot of salted water to a boil. Add cauliflower florets, and boil 5 to 6 minutes or until just tender. Drain, reserving 1 cup cooking liquid, and set aside.
Melt butter in same pot over medium heat. Whisk in flour, and cook 1 minute, stirring constantly. Whisk in milk, garlic, and reserved cooking liquid. Cook 7 to 10 minutes, or until sauce is thickened, whisking constantly. Remove from heat. Stir in cheese, nutritional yeast, cayenne pepper, and egg yolks until cheese is melted. Fold in cauliflower.
Coat 13- x 9-inch baking dish or pan with cooking spray. Spread cauliflower mixture in baking dish, and sprinkle with breadcrumbs (to make your own fresh breadcrumbs, tear firm, fresh bread into pieces and whirl in a food processor or blender until crumbs form). Spray top of breadcrumbs with cooking spray.
Bake for 30 minutes or until casserole is hot and bubbly and breadcrumbs are crispy and brown.