These Cauliflower Mac & Cheese Cups are a great way to get in your veggies. Portable and perfect for lunch, snacking or anytime. Vegetarian & Gluten Free.
Hope everyone had a relaxing weekend and is ready to start a fresh new week!
Nothing special happening on this end..pretty much just a low key weekend handling all the normal routine activities..shopping, cooking, shopping, cooking, photo shoot.
That’s pretty much the story of my life nowadays but loving every minute of it.
So this week I’m starting off with probably one of my new favorite recipes. This was actually inspired by my Spicy Crock pot Cauliflower Mac & Cheese.
And since that just happened to one of my most viewed recipes thus far I figured he needed a friend.
Hence, these Cauliflower Mac & Cheese cups were born..Haha!
These little portable treats are packed with so much flavor you won’t even feel like you’re eating something healthy.
Also approved by daughter Samantha and Kelly(adopted daughter) who just so happened to be here when I was snacking on these for lunch.
Most of the time it’s just me and the husband eating and testing all this stuff so sometimes it’s nice to have a second or third opinion.
Hey, and they can definitely be some tough critics. They even so graciously offered their tasting skills anytime.
Good to know that they’re so willing to help in the name of food.
Cause anytime you can pull off something healthy, tasty, and easy to prepare in a little muffin size treat you just kind of feel accomplished.
And this recipe for Cauliflower Mac & Cheese cups is kind of all that since:
-
- They’re packed with veggies
- Portable and great served cold or re-heated
- Only require a few ingredients
- Kid friendly(Samantha & Kelly approved)
- Gluten Free & Vegetarian
- Spicy Crock pot Cauliflower Mac & Cheese now has a friend
- Cause we all need friends..haha
Cauliflower Mac & Cheese Cups
Ingredients
- 1 16 ounce bag of frozen cauliflower florets
- 8 ounces of frozen broccoli florets
- 8 ounces sharp cheddar cheese shredded
- 4 ounces Monterey jack cheese shredded
- 1/2 cup gorgonzola cheese*
- 2 eggs beaten
- 3/4 cup plain greek yogurt
- 1/2 tsp. garlic powder
- 1/4 tsp. dried mustard
- dash of cayenne pepper
Instructions
- Preheat oven to 375 degrees.
- Spray 12 cup muffin tin with non-stick cooking spray.
- Meanwhile bring large pot of lightly salted water to boil.
- Carefully add cauliflower and broccoli florets. Cook 8-10 minutes.
- Drain well and add back to pot.
- Add remaining ingredients and combine well. Mash slightly with back of spoon.
- I like to leave some smaller chunks of the veggies.
- Using an ice cream scoop add mixture to muffin tin.
- Bake 25-30 minutes until lightly browned.
- Remove from oven and allow to cool 10 minutes prior to removing from muffin pan.
Notes
Marilyn says
July 28, 2017 at 12:16 pmWhat are the carb counts please
Stephanie says
July 28, 2017 at 2:04 pmHi Marilyn, for each mac and cheese cup there is approximately 3.75 g of carbs. Hope this helps 🙂
Emily | Oat&Sesame says
March 5, 2017 at 3:19 pmWhat a great way to get some veggies into comfort food! I love cauliflower all by itself, but my family doesn’t. So this is a great trick!
cricketsconfections says
March 5, 2017 at 3:13 pmI love cauliflower, these look like a perfect snack!
Michelle Frank | Flipped-Out Food says
March 5, 2017 at 2:42 pmMy kids only eat veggies under duress, so I’m always on the look-out for tasty veggie camouflage recipes. These look yummy, and I’ll definitely be checking out your spicy crockpot cauliflower mac and cheese as well!
Stef says
March 5, 2017 at 3:03 pmThanks Michelle and the spicy crockpot cauliflower mac & cheese has been a favorite on the blog 🙂
CookingOnTheWeekends (@cookingweekends) says
March 5, 2017 at 3:46 amYUM! My gluten-free son with LOVE it!
April J Harris (@apriljharris) says
March 5, 2017 at 1:34 amI love individual size servings of things like this! Your Cauliflower Mac and Cheese Cups look perfect for weekends, whether they are routine or not, and week days too!
Andrea @ Cooking with Mamma C says
January 19, 2017 at 9:56 pmThese are so cute! I know what you mean about having a tough crowd as taste testers. The good news is, if they approve, we’re golden!
Stef says
January 19, 2017 at 10:34 pmYup Andrea, that’s definitely how you know for sure you got a winner 🙂
Luci {Luci's Morsels}l says
January 19, 2017 at 8:46 pmThese mac and cheese bites will be the perfect thing to bring to a Superbowl viewing party!
Luci’s Morsels | fashion. food. frivolity.
Thanh | Eat, Little Bird says
January 19, 2017 at 8:12 pmWhat a great way of incorporating veggies, plus I love cauliflower! I must try this with my kids next time.
Elizabeth @ SugarHero.com says
January 19, 2017 at 8:02 pmThese sound great! I’ve had cauliflower pizza crust and cauliflower rice, but I’ve never tried it in mac and cheese–you are inspiring me to give them a whirl!
Amanda Mason says
January 19, 2017 at 7:25 pmI love, love, love the healthy spin on this recipe! Such a fantastic spin on getting the veggies in! My kids will never know! Thanks for the recipe!
Stef says
January 19, 2017 at 10:33 pmYou’re welcome Amanda! I think you can get the kids on board with these 🙂
Cheyanne @ No Spoon Necessary says
January 16, 2017 at 3:48 pmMost of my weekends are pretty routine as well, but I’m a creature of habit, so like you, I wouldn’t want it any other way! I loooove cauliflower mac n cheese, so I’m swooning over the fact that you turned them into portable cups!!! I could easily eat a few dozen of these!! SO GOOD! Cheers, girlfriend!
Stef says
January 19, 2017 at 10:36 pmThanks Cheyanne! I pretty much love anything involving cauliflower and cheese 🙂