Be sure you have 8 cups of cauliflower or you will want to cut the recipe in half.
1 large head cauliflower (1½ lb.), cut into medium florets (8 cups)
2-3 Tablespoons olive oil
2-3 cloves garlic, minced (1 tsp.)
2 Tbs. butter or margarine
3 Tbs. all-purpose flour
1½ cups low-fat milk
2 cups grated extra-sharp Cheddar cheese
½ cup nutritional yeast
1 pinch cayenne pepper
2 egg yolks
1½ cups fresh breadcrumbs
1. Preheat oven to 450°F. In a 13-x 9-inch baking dish arrange cauliflower in a single layer and drizzle with olive oil and minced garlic. Stir to coat. Roast in oven for 20-25 minutes.
2. Meanwhile, melt butter over medium heat. Whisk in flour, and cook 1 minute, stirring constantly. Whisk in milk and cook 7 to 10 minutes, or until sauce is thickened, whisking constantly. Remove from heat, and stir in cheese, nutritional yeast, cayenne pepper, and egg yolks until cheese is melted.
3. Remove cauliflower from oven when it is slightly tender and turning golden brown. Reduce oven temperature to 350°F. Pour cheese sauce over cauliflower and sprinkle with breadcrumbs. Spray breadcrumbs with cooking spray. Bake 30 minutes, or until casserole is hot and bubbly and breadcrumbs are crisp and brown.
Nutritional Information: Per 1-cup serving: Calories: 273, Protein: 16g, Total fat: 16g, Saturated fat: 9g, Carbs: 18g, Cholesterol: 94mg, Sodium: 314mg, Fiber: 4g, Sugars: 6g
Adapted from: Vegetarian Times, Jan./Feb 2012 – Mac-and-Cheese-Style Cauliflower