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
    Add cream, 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!