There's no pasta here, but this gluten-free and low-carb cauliflower "mac & cheese" is as comforting and creamy as your family's favorite cheesy dish.
Cook cauliflower in a large pot of boiling water until just tender, 4 to 6 minutes. Drain.
Meanwhile, heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk the remaining 1/4 cup milk and cornstarch in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar and cream cheese until melted. Stir in salt and pepper. Add the cauliflower and stir to combine. Garnish with chives (or parsley), if desired.
To make ahead: Refrigerate for up to 2 days. Reheat before serving.
1 1/2 fat, 1 high-fat protein, 1 vegetable, 1/2 reduced-fat dairy
This recipe tasted very similar to the original! It was inexpensive and something that I would totally make again! It was creamy and filling!