Wednesday, November 11, 2015

Soyrizo and Pepper Jack Cauliflower "Mac" and Cheese

Cauliflower has become increasingly popular. I've seen so many recipes ranging from pizza crust to macaroni and cheese that subs cauliflower for noodles. I've had cauliflower gratin before which is super similar to this recipe, and I wanted to switch up the flavor profile from the traditional cheddar. I love Soyrizo. If you don't know what it is, it's a vegan alternative to chorizo. Chorizo has a delicious taste, but the ingredients can be questionable depending on which kind you buy. It's also loaded with fat, and Soyrizo is a great alternative if you aren't vegetarian or vegan but want to cut out all the grease. I personally think when you have it with scrambled eggs and peppers with tortillas and beans on the side, you really won't notice the difference. The flavor is great, and it works really well in this dish since the cheese is already so rich on it's own.


Soyrizo and Pepper Jack Cauliflower "Mac" and Cheese
      serves 6 as a side
  • 1 medium head cauliflower, cut into florets
  • 3 Tbsp unsalted butter
  • 3 Tbsp all purpose flour
  • 1 cup whole milk
  • 2 cups shredded pepper jack cheese
  • 3 ounces Soyrizo
Preheat your oven to 400 degrees F. In a large pot bring about two inches of water to a boil. Add the chopped cauliflower to the boiling water, cover with a lid and cook for 3-5 minutes or until slightly tender but still firm. In a sauce pan cook the Soyrizo over medium heat for a few minutes to cook through, remove from pan and set aside. In the same pan over medium heat melt the butter, then stir in the flour and cook for one minute. Whisk in the cold milk, and let the mixture cook for a couple of minutes or until thickened. Turn off the heat and add in the Soyrizo and the shredded pepper jack cheese, stir to combine. The heat of the bechamel will melt the cheese. Once the cauliflower has boiled for a few minutes, drain it and set aside. When your cheese sauce is melted add the cauliflower to a greased baking dish and pour over the cheese sauce. Stir slightly to combine, but the oven will work its magic and get everything bubbly and gooey. Bake at 400 for 20 minutes. This will be hot and bubbly but it doesn't need time to set up and can be served right away. As you can see we had a total carb-fest with a vegetarian masala patty and pasta salad alongside this "mac" and cheese. Hope you enjoy!

Per serving: 282 calories, 10 grams net carbohydrates, 20 grams of fat, and 13 grams of protein.


As you can see, it's still plenty indulgent but an easy way to cut down on carbs. 

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