1 scallion, white and green parts, thinly sliced (for garnish)
A sprinkle of smoked sweet paprika (for garnish)
Instructions
Add the cauliflower to a medium saucepan and cover by 2 to 3 inches with cold water. Cover the saucepan and bring to a boil, and then turn the heat down, cock the lid, and cook until the cauliflower is fork-tender, but not mushy, about 4 to 6 minutes. Drain well.
Meanwhile, add the oil, onion, and garlic to a large skillet over medium heat and cook until the onion is soft, but not browned, about 7 to 8 minutes, stirring occasionally. Add the cream cheese, vegetable stock or water, Dijon, hot sauce, Worcestershire, salt, and black pepper, and whisk until smooth. Add the cheddar shreds a handful at a time, whisking after each addition to fully incorporate. Once the shreds are melted, turn off the heat.
Stir together the cauliflower and cheese sauce, transfer to a serving dish, top with the scallion and smoked paprika, and serve.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/stovetop-cauliflower-macaroni-and-cheese-gluten-free-lactose-free/