Cauliflower takes on the iconic mac and cheese in this baked casserole dish, made with a sharp cheddar cheese sauce, toasted Martin’s bread crumbs, and a seasonal twist with the addition of some autumn-blend spices.
Ingredients
1 Cup Martin’s Potatobred Stuffing*, pulsed into breadcrumbs (about ½ cup)
1 Head (2 Pounds) Cauliflower, cut into florets (about 9 cups)
3 Tablespoons Butter
3 Tablespoons Flour
1 1/2 Cups Whole Milk
1 1/2 Cups Grated White Cheddar
1 Teaspoon Pumpkin Pie Spice (blend of cinnamon, ginger, nutmeg, allspice, & cloves)
1/2 Cup Grated Parmesan
Directions
Pulse about 1 cup of Martin’s Potatobred Stuffing Cubes into breadcrumbs, using a food processor. Add more as needed, until you have about ½ cup of breadcrumbs. *Note: any of Martin’s Bread and Rolls products can be substituted for Potatobred Stuffing; just toast lightly, then pulse into breadcrumbs as directed.
Preheat the oven to 425 degrees. In a large pot of salted boiling water, cook the cauliflower until barely tender, about 5 minutes; drain.
In a large skillet, melt the butter over medium heat. Add the flour and cook, stirring often, until the mixture is light golden, 1 to 2 minutes. While stirring constantly, add the milk, cheese and pumpkin pie spice. Stir until the cheese melts and the sauce thickens, about 2 minutes; season. Stir in the cauliflower. Transfer the mixture to a medium (2-quart) baking dish. In a small bowl, mix the breadcrumbs and parmesan; sprinkle over the cauliflower.
Bake until the casserole is golden brown and bubbly, 20 to 25 minutes.