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Rich Cauliflower Mac & Cheese with Sausage .

  • 1 medium head
  • ½ (227 g) block
    cheddar cheese
  • 1 small pkg
  • 4 cloves
  • 177 ml
    heavy cream
  • 113 g
    Parmesan cheese
  • 2
    pork sausages
    all-purpose flour
    black pepper
    butter, unsalted
    Dijon mustard
    virgin coconut oil
  • 1
    Wash cauliflower and cut off the leaves. Separate into small florets and cut the thick stems into smaller pieces. Transfer to a medium sauce pan.
    1 medium head cauliflower
  • 2
    Add water to the pot, so that the cauliflower is just covered. Bring to a boil over high heat. Cook until fork-tender, 4-5 minutes. Drain and set aside.
  • 3
    Preheat a skillet over medium-high heat.
  • 4
    Roughly chop the sausage.
    2 pork sausages
  • 5
    Once the skillet is hot, add coconut oil and swirl to coat the bottom; add the sausage. Cook, stirring often, until browned and cooked through, 8-10 minutes. Once done, transfer to a plate and reduce heat to low.
    2 tsp virgin coconut oil
  • 6
    Wash and chop chives into small pieces and set aside.
    1 small pkg chives
  • 7
    Coarsely grate 1 cup of cheddar. Finely grate 1 cup of Parmesan.
    ½ (227 g) block cheddar cheese
    113 g Parmesan cheese
  • 8
    Peel and mince garlic.
    4 cloves garlic
  • 9
    Melt butter in skillet. Add garlic and stir until fragrant, 1-2 minutes. Add flour and whisk until smooth.
    2 tbsp butter, unsalted
    4 tsp all-purpose flour
  • 10
    Whisk in cream a little bit at a time, making sure it is well combined before adding more. Then add cheddar cheese, Parmesan cheese, mustard, paprika, and pepper. Cook, stirring well, until the cheese is melted and the mixture is smooth.
    177 ml heavy cream
    1 tsp Dijon mustard
    ½ tsp paprika
    ¼ tsp black pepper
  • 11
    Add cauliflower to the cheese sauce and stir until well coated. Sprinkle with sausage and chives. Enjoy!