Chef Nevin Irvin definitely knows his way around the kitchen. In fact, he's spent 20 years working in professional kitchens. Today, he's using his talents to whip up mouthwatering meals in the TA corporate kitchen for our Country Pride and Iron Skillet locations to serve to guests across the country.
From creating and testing new menu items to fine-tuning your favorites, Chef Nevin always has a lot cooking! Today, he's sharing his recipe for a lighter, low-carb version of a comfort food classic - Cauliflower Mac and Cheese.
Chef Nevin's Cauliflower Mac and Cheese
- 1 Large Head Cauliflower
- 1 tsp. Salt
- 1/2 tsp. Pepper
- 1/2 tsp. Garlic Powder
- 1/4 Cup Flour
- 1/4 Cup Butter
- 1 Pint Heavy Cream
- 5 oz + 3 oz Gruyere Cheese
- 5 oz + 3 oz Cheddar Cheese
- 4 oz Cream Cheese
- 6 oz American or Gouda Cheese
- 1/8 tsp. Pepper
- 1/8 tsp. Smoked Paprika
- Dash Cayenne
Preheat oven to 350 degrees F.
Cut cauliflower into quarter-sized florets and place in a mixing bowl.
Add salt and 1/2 tsp. pepper and garlic powder. Toss to coat evenly.
Place on parchment-lined sheet pan and bake for 10 to 12 minutes or until tender. Toss halfway to ensure cauliflower is evenly baked.
In a medium pot, heat butter and add flour, mixing them and allowing them to cook until light brown to create a roux.
Slowly add heavy cream while whisking to evenly distribute the roux. Allow to come to a simmer.
Shred gruyere, cheddar and gouda cheese. Mix cheese into cream and roux mixture. Allow the cheese to melt into the cream.
Add black pepper, cayenne and smoked paprika.
Add cauliflower to the pot and mix well.
Pour into a casserole dish and top with the remaining gruyere and cheddar cheese.
- Bake for 20 to 25 minutes. To crisp the cheese, broil on high for one to two minutes.
Craving more? We're serving up Chef Nevin's creations at Country Pride and Iron Skillet locations across the country.