Baked Cauliflower Mac and Cheese from @TinaKashian1 #giveaway

 Hello from TINA KASHIAN! Mac and cheese is a favorite in my house. My teenage girls prefer the box mac and cheese over homemade. In my quest for everyone to eat healthier, a friend suggested substituting cauliflower for pasta. I was skeptical but decided to give it a try. To my surprise, it was delicious, and it was a hit in my house. I modified this recipe from “the Recipe Critic,” and it is not difficult to prepare. I hope you try it and enjoy as well.

Ingredients:

2 pounds cauliflower

¼ cup butter

¼ cup all-purpose flower

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

2 cups milk

3 cups shredded cheddar cheese divided

 

 

 Directions:

Preheat oven to 350 degrees Fahrenheit. Spray 9x13 inch baking pan with cooking spray. Bring a large pot of water to boil. 

 

 Add cauliflower to the boiling water cook for five minutes. Remove cauliflower and place in a bowl. In a large saucepan, melt butter over medium heat. Whisk in flour, salt, black pepper, and garlic powder. Cook for 2-3 minutes while stirring. Whisk in milk and continue to cook over medium heat while whisking until thickened. Remove from heat and stir in two cups of shredded cheddar cheese until melted.

 

Mix cauliflower with cheese sauce and add to casserole baking dish. Top cauliflower with the remaining one cup shredded cheddar cheese.

 

Bake for 20 minutes until golden and bubbly. Enjoy!

 

What is your favorite comfort food? Please share for a chance to win a signed, print copy of “Mistletoe, Moussaka, and Murder” (U.S. Only to win). Please leave an email address to enter. Good luck!

 

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Not even her impending nuptials can keep Lucy Berberian, manager of her family-owned Kebab Kitchen, from the Jersey Shore’s annual Polar Bear Plunge. But her dive into the icy ocean is especially chilling when she finds a fellow swimmer doing the dead man’s float—for real . . .
 
Who would kill a man in cold blood during Ocean Crest, New Jersey’s most popular winter event? When Lucy learns the victim is Deacon Spooner, the reception hall owner who turned up his nose—and his price—at her wedding plans, she can’t help wondering who wouldn’t kill the pompous caterer . . .
 
Perhaps the culprit is the wedding cake baker whose career Deacon nearly destroyed? Or the angry bride whose reception he ruined? With her maid of honor, Katie, busily planning Lucy’s wedding without her, Lucy will have to get to the bottom of this cold-hearted business in time for Kebab Kitchen’s mouthwatering Christmas celebration—and before her hometown’s holiday spirit washes out to sea . . .
 
Recipes included

 

Tina Kashian writes the Kebab Kitchen Mediterranean mystery series, and her first book, Hummus and Homicide, spent six weeks on the B&N bestseller list. Tina is an attorney and a mechanical engineer whose love of reading for pleasure helped her get through years of academia. Tina spent her childhood summers at the Jersey shore building sandcastles, boogie boarding, and riding the boardwalk Ferris wheel. She also grew up in the restaurant business, as her Armenian parents owned a restaurant for thirty years. Tina still lives in New Jersey with her supportive husband and two daughters.

You can also connect with Tina at:

Website: www.tinakashian.com
Facebook: https://www.facebook.com/TinaKashianAuthor/
Twitter: https://twitter.com/TinaKashian1
Instagram: https://www.instagram.com/tinakashian/