Cauliflower Mac and Cheese

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Mac and cheese is one of my favorite comfort foods. It’s the same for my kids, too! I came up with this Cauliflower Mac and Cheese when I wanted a veggie-packed alternative that left out the pasta but didn’t sacrifice the cheesy flavor or creamy sauce! I achieved exactly that with this recipe. I could eat this baked cauliflower mac and cheese every week.

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I feel like I’ve got mac and cheese covered really well! I’ve got Baked Macaroni and Cheese, Butternut Squash Mac and Cheese, and Mac and Cheese Bites, just to name a few (I’ve got 7 in total!) . But I didn’t have a side dish version of the classic comfort food until this cauliflower mac and cheese! With this recipe, the cauliflower florets are roasted until browned and tender-crisp and then baked with the most delicious, cheesy sauce. The result is the best, cheesiest cauliflower you’ll ever have.

Recipe At a Glance

Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Gluten-free and vegetarian
Key Flavor: Creamy, cheesy, tender cauliflower
Skill Level: Easy

Why This Is So Good

• A versatile side dish: Cauliflower mac and cheese can go with crispy chicken, baked tofu, and everything in between.
• Uses two types of cheddar: Yellow cheddar and white cheddar make this cheese sauce so delicious! I like using both because white cheddar has a sharper flavor.
• Make-ahead: I’ve made this side for Thanksgiving before, cooking it in the morning and reheating it right before serving!

Ingredients to Make Cauliflower Mac and Cheese

• Cauliflower: You’ll want to cut the cauliflower into small florets that are the same size so they cook evenly and at the same speed!
• Olive oil: Just a little olive oil helps the cauliflower brown and adds flavor!
• Cornstarch: This thickens the cheese sauce.
• Salted butter: This adds flavor to the sauce!
• Milk: I recommend using whole or 2% milk. Remember: fat equals flavor!
• Dijon mustard: This adds a tanginess that cuts through the cheese’s richness!
• Garlic powder and paprika: These spices add flavor to the sauce. You can use sweet or smoky paprika.
• Yellow and white cheddar: Two types of cheddar are key to the best-ever cheese sauce!

Popular Substitutions & Additions

• Use a different veggie. Broccoli or Brussel sprouts would be delicious in place of the cauliflower!

• Add other spices. Turmeric would make the sauce yellower, while cumin, coriander, or curry powder would add a punch of flavor!
• Use different cheddar. Feel free to use any mix of cheddar in this recipe, including sharp or extra sharp! If you just want to use just one type of cheese, that’s fine too.
• Top it with crispy breadcrumbs. Top the cauliflower mac and cheese with crispy breadcrumbs for a nice crunch.

How to Make Cauliflower Mac and Cheese

If you’ve never made your own cheese sauce before, don’t be intimidated! Besides some whisking, the one in this recipe couldn’t be easier and is almost guaranteed to be cheesy and creamy!

Tips for Making the Best Cauliflower Mac and Cheese

1. Use warm milk to make the sauce. You can warm it in the microwave or on the stovetop! Pouring warm milk into the roux will help make the sauce faster and prevent lumpy cheese sauce.
2. Grate your own cheese for the cheese sauce. Store-bought shredded cheese has anti-caking agents, which can prevent the cheese from melting efficiently and make the sauce taste grainy!
3. Boil the cauliflower instead of roasting. You can boil the cauliflower until tender if you prefer.
4. Add a breadcrumb and/or parmesan topping. I like this without the topping, but you can try my breadcrumb topping from my cauliflower au gratin! I’m sure it would taste amazing.

What to Serve With Cauliflower Mac and Cheese

• Skillet Rosemary Chicken
• Fall Harvest Salad
• Air Fried Turkey Breast
• Crispy Tofu

Frequently Asked Questions

More Cauliflower Recipes:

• Cauliflower Rice
• Cauliflower Alfredo
• Cauliflower Fritters
• Cauliflower Mashed Potatoes
• Cauliflower Salad
• Whole Roasted Cauliflower
• Vegan Cauliflower Pita Sandwiches
• Cauliflower Salad

If you try this feel good Cauliflower Mac and Cheese recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

This Cauliflower Mac and Cheese recipe was originally published on October 19, 2019 and has recently been updated with a new recipe that removes the pasta and uses just cauliflower for the dish. It also includes new photography, step-by-step images, recipe tips and ingredient substitutions to help make the recipe. If you loved the original recipe, you can find it in the notes section in the recipe card below.

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Review

Cauliflower Mac and Cheese

Cauliflower Mac and Cheese is a creamy, cheesy meal that is similar to the classic recipe but with fewer carbs since we skip the pasta!

5 from 64 votes

Author Yumna Jawad

Servings 4 servings

Course Entree, Side Dish

Calories 405

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

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Ingredients

  

1x2x3x

• ▢ 1 large head cauliflower cut into small florets
• ▢ 1 tablespoon olive oil
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ 1 tablespoon cornstarch
• ▢ 1 tablespoon salted butter
• ▢ 1 ½ cups milk whole or 2%
• ▢ 1 teaspoon Dijon mustard
• ▢ ½ teaspoon garlic powder
• ▢ ¼ teaspoon paprika
• ▢ 1 cup shredded yellow cheddar cheese
• ▢ 1 cup shredded white cheddar cheese

Instructions

• Preheat the oven to 375°F.
• Place the cauliflower florets, olive oil, salt, and pepper in a 8×11 baking dish and toss to combine. Bake for 20-25 minutes, or until the cauliflower is tender and slightly browned. Set aside.
• In a large saucepan, melt the butter over medium heat. Whisk the cornstarch and water in a small bowl and gradually add it to the melted butter until combined. Gradually whisk in the milk. Continue to whisk until the mixture thickens and starts to bubble. Stir in the Dijon mustard, garlic powder, and paprika.
• Remove from heat and stir in the cheeses until they are completely melted and the sauce is smooth.
• Pour the cheese mixture over the baked cauliflower and stir to coat the florets evenly. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.

Equipment

• Ceramic Nonstick Cookware Set
• Rectangular Ceramic 13×9 Baking Dish
• Balloon Whisk

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

• Use other types of shredded cheese in place of cheddar if you’d prefer.
• Instead of milk, you can use dairy-free milk like unsweetened almond milk.
• Instead of butter, you can use olive oil.

Original Recipe

Ingredients
8 ounces cavatappi pasta or elbow macaroni
½ head cauliflower cut into small florets
3 tablespoons salted butter
3 tablespoons all-purpose flour
1 teaspoon ground mustard
½ teaspoon salt
½ teaspoon garlic powder (optional)
2 cups milk
8 ounces shredded white cheddar cheese
Instructions
Preheat your oven to 400°F. Lightly grease a 9×13 pan.
Fill a large saucepan with water, and bring to a boil. Stir in the macaroni and the cauliflower together; cook until al dente, about 8 minutes. Drain well, and transfer the macaroni and cauliflower into prepared 9×13 pan.
Wipe the saucepan, then melt butter over medium heat. Add flour, ground mustard, salt and garlic powder; and stir to combine. Add milk and whisk with the flour mixture until smooth and thick, about 4-5 minutes. Reduce heat to low, add the cheese and stir to combine.
Pour the sauce over the macaroni and cauliflower and stir to combine. Bake, uncovered until it sets, about 10 minutes.

Nutrition

Serving: 2cups, Calories: 405kcal, Carbohydrates: 18g, Protein: 20g, Fat: 29g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 75mg, Sodium: 795mg, Potassium: 822mg, Fiber: 4g, Sugar: 9g, Vitamin A: 866IU, Vitamin C: 101mg, Calcium: 562mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet: Gluten Free, Vegetarian

Cuisine American

Course: Entree, Side Dish