I’m going to be real.  I’m still in the middle of getting settled in my new apartment and fancy new recipes have just NOT been a thing.  Which is why you’re getting this recipe.

We all know I love cauliflower.  I have no less than 10 cauliflower recipes on the blog and there will be more to come.  I love how versatile it is and it makes quick dinners simple.  Which is perfect for me right now.  I literally just happened to have a jar of BBQ sauce, some of my cheeze sauce, and cauliflower in my fridge and thus this recipe was born. 

It’s quick.  It’s simple.  It’s delicious.  That’s all I require from dinner right now.  This would make a great dish to bring to a potluck or a party because you can make as much or as little as you want.  And while it doesn’t use actual pasta to make it a true mac and cheese, the cauliflower subs nicely.  Plus, you get your dose of vegetables for the day and that’s a good thing.

Alright.  I’m going to go unpack more boxes and you’re going to go make this recipe!

BBQ Mac & Cheese Cauliflower 

• 2 cups BBQ sauce
• 1 batch of cheeze sauce
• 1 head cauliflower, cut into bite-size florets
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tbsp fresh parsley, chopped (optional)

1. Preheat the oven to 425 and line a large baking sheet with parchment paper or a Silpat.  Toss the cauliflower bites with a little olive oil, salt, and pepper and then spread in an even layer on the sheet.  Roast for 10 minutes.
2. While the cauliflower roasts, make the cheeze and BBQ sauce if you haven’t already. Lightly oil a 9 x 13 casserole dish and set aside. 
3. Once the cauliflower is done, remove it from the oven and place it in a large bowl.  Lower the oven to 400. Add half the cheeze sauce and all of the BBQ sauce.  Stir to coat everything and then pour it into the casserole dish.  
4. Pour the remaining cheese sauce over the cauliflower and cover with aluminum foil.  Bake for 25 minutes.  Remove the aluminum foil and bake uncovered for another 10 to 15 minutes until the edges are brown and bubbly.
5. Remove the dish from the oven and let it cool for 5 minutes before serving.  Top with fresh chopped parsley and enjoy!