Prep Time: 15 minutes
Cook Time: 25-30 minutes
Servings: 4-6
Ingredients
4-6 small CrepiniⓇ Egg Wraps with (Cauliflower or Gluten-Free Grains)
Coconut oil spray, as needed
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
For the Mac & Cheese
1 small head cauliflower, cut into bite-sized florets
2 tablespoons extra virgin olive oil
1 tablespoon nutritional yeast
½ teaspoon kosher salt
¼ teaspoon ground black pepper
4 ounces (1 cup) shredded sharp Cheddar cheese
2 ounces cream cheese, room temperature
¼ cup whole milk
1 tablespoon unsalted butter
⅛ teaspoon cayenne pepper
For Garnishing
Shredded sharp Cheddar cheese
Sliced green onions
Directions
- Preheat oven to 350
° F. Lightly coat the back of a 12-cup muffin tins with cooking spray. Set aside. - Spray coconut oil on both sides of each Crepini.
- Sprinkle tops with salt and pepper.
- Lay each Crepini over the top of a muffin cavity.
- Bake until Crepinis are golden and crispy, 7-9 minutes. Remove from oven, take off the muffin tins, and let cool before assembly. Turn oven up to 450
° F. Line a baking sheet with parchment paper and set aside. - To a medium mixing bowl add cauliflower, 2 tablespoons of butter, nutritional yeast, salt, and black pepper. Stir to combine.
- Arrange cauliflower florets in a single layer on prepared baking sheet. Roast until crispy and fork-tender, 15-20 minutes.
- To a medium saucepan over medium heat, add the cheddar cheese, cream cheese, milk, remaining tablespoon of butter, and cayenne pepper. Cook, stirring constantly until cheese melts and mixture thickens, 3-5 minutes.
- Toss cauliflower with cheese sauce and divide between Crepini cups. Top with additional cheese and green onions. Serve immediately.
Nutritional Information (per serving)
Calories: 119 Total Fat: 7.7g Cholesterol: 49mg Sodium: 166mg Total Carbohydrates: 0.9g Protein: 10.3g
FEATURED PRODUCTS:
