Best 12 Cauliflower Mac N Cheese Recipes

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Looking for a delicious and healthier alternative to traditional mac and cheese? Look no further than cauliflower mac n cheese! This innovative dish takes the classic comfort food and transforms it into a nutritious and guilt-free meal. With its creamy cheese sauce, tender cauliflower florets, and a crispy topping, cauliflower mac n cheese is sure to satisfy your cravings without compromising on flavor or nutritional value. So, get ready to discover the best cauliflower mac n cheese recipes that will tantalize your taste buds and make you forget all about traditional mac and cheese.

Check out the recipes below so you can choose the best recipe for yourself!

CAULIFLOWER MAC 'N' CHEESE



Cauliflower mac 'n' cheese image

I've written this recipe to serve 6, but it's easy to double up if you want to get into the batch-cooking vibe and get an extra meal or two in the freezer, or if you want to safely drop a dish on a neighbour's doorstep (just don't forget to back away once you've rung the bell. Social distancing, people!). You can get this prepped in the morning, ready to bake up for lunch or dinner. Happy days.

Provided by Jamie Oliver

Categories     Keep cooking and carry on     Cauliflower

Time 45m

Yield 6

Number Of Ingredients 14

15 g unsalted butter
1 leek
1 stick of celery
½ a bulb of fennel, optional
1 small head of cauliflower, (600g)
450 g dried pasta
1 tablespoon plain flour
500 ml semi-skimmed milk
1 teaspoon English mustard
100 g mixed cheese, such as Cheddar, Parmesan, feta, halloumi
100 g stale bread
2 cloves of garlic
a few sprigs of fresh herbs, such as thyme or oregano, optional
olive oil

Steps:

  • Preheat the oven to 180ºC/350ºF/gas 4.
  • Put a large shallow ovenproof casserole pan on a medium heat with the butter.
  • Trim, halve, wash and slice the leek and add to the pan. Stir regularly while you trim, slice and add the celery, then trim, chop and add the fennel, if using.
  • Break the cauliflower into florets, then cut into 2cm-thick slices and finely slice the stalk and any nice leaves. Add the stalk and leaves to the pan and cook for 10 minutes, or until soft but not coloured, stirring regularly.
  • Meanwhile, cook the pasta in a large pan of boiling salted water for 8 minutes (5 if using macaroni). Reserving a mugful of starchy cooking water, drain the pasta and pour into a 25cm x 35cm baking dish (or divide between smaller ones), along with the cauliflower florets.
  • Stir the flour into the veg pan for 30 seconds, then gradually pour in the milk, stirring all the time, followed by 500ml of water. Simmer for 5 minutes, then stir in the mustard and season with sea salt and black pepper.
  • Let the sauce blip away until thickened while you coarsely grate the cheese.
  • Stir the cheese into the sauce, then blitz until smooth with a hand blender, or in batches in a food processor.
  • Pour over the pasta and cauliflower florets then, if you need to loosen it, add a little reserved pasta water - the sauce will thicken up as it bakes.
  • Blitz your stale bread into crumbs in the processor (or smash up in a clean tea towel). Peel and grate the garlic. Pick the herb leaves, if using, and mix it all together with 1 tablespoon of olive oil.
  • Scatter the crumbs over the pasta, grating over more cheese, if you've got it, then bake for 30 minutes, or until golden and bubbling.

Nutrition Facts : Calories 477 calories, Fat 11.6 g fat, SaturatedFat 6 g saturated fat, Protein 21.8 g protein, Carbohydrate 75.6 g carbohydrate, Sugar 9.8 g sugar, Sodium 1.1 g salt, Fiber 5.8 g fibre

BAKED CAULIFLOWER "MAC" AND CHEESE



Baked Cauliflower

Low Carb Cheesy Baked Cauliflower "Mac" and Cheese is perfect when you're craving macaroni and cheese-without the pasta!

Provided by Gina

Categories     Dinner     Lunch     Side Dish     Snack

Time 50m

Number Of Ingredients 8

8 cups chopped cauliflower florets (1/2-inch pieces (26 oz))
1 tbsp Real California butter
2 teaspoons olive oil
1/4 cup minced onion
3 tbsp flour (use ap gluten-free flour for GF)
2 cups fat free Real California milk
7 ounces freshly grated Real California sharp cheddar (about 2 cups total)
1/2 teaspoons salt

Steps:

  • Preheat the oven to 400ºF.
  • Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender crisp, 6 to 7 minutes. Drain and set aside in a large bowl.
  • Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.
  • Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes, to cook out the flour.
  • Add the milk and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with 1/2 teaspoon salt and black pepper.
  • Once it becomes thick, remove from heat completely onto another burner if possible. Add the cheddar cheese, 1/4 cup at a time mixing well until cheese is all melted.
  • Stir in cooked cauliflower, then pour into a baking dish and bake until bubbly and golden, about 15 to 20 minutes. Then broil 2 minutes, or until the top is slightly browned.

Nutrition Facts : ServingSize 1 1/4 cups, Calories 238 kcal, Carbohydrate 16.5 g, Protein 14 g, Fat 14.5 g, SaturatedFat 8.5 g, Cholesterol 42 mg, Sodium 381 mg, Fiber 3 g, Sugar 7 g

CAULIFLOWER MAC-N-CHEESE



Cauliflower Mac-N-Cheese image

Simple mac-n-cheese.

Provided by Zach Paquette

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 30m

Yield 4

Number Of Ingredients 10

1 ½ cups elbow macaroni
½ cup cauliflower florets
cooking spray
1 tablespoon olive oil
1 tablespoon all-purpose flour
½ cup milk
1 ½ cups shredded Cheddar cheese
½ (8 ounce) package cream cheese
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 6 minutes. Place cauliflower in a blender or food processor; blend until smooth.
  • Coat a large saucepan with non-stick cooking spray; place over medium heat. Add oil and flour; cook, stirring constantly, until a thick paste forms, 1 to 2 minutes. Add milk; cook and stir until mixture thickens, 3 to 4 minutes.
  • Mix cauliflower, Cheddar cheese, cream cheese, salt, and pepper into milk mixture; stir until sauce is smooth. Fold macaroni into sauce.

Nutrition Facts : Calories 470.7 calories, Carbohydrate 34.3 g, Cholesterol 77.7 mg, Fat 28.5 g, Fiber 1.6 g, Protein 19.3 g, SaturatedFat 16.1 g, Sodium 655.5 mg, Sugar 3.1 g

CAULIFLOWER "MAC" AND CHEESE



Cauliflower

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
1 tablespoon butter, plus more for the pan
1 large head cauliflower, cut into florets
1 cup whole milk
1/2 teaspoon dry mustard
Hot sauce, as needed
1 cup grated pepper jack cheese
One 4-ounce log fresh goat cheese
1/4 cup grated Parmesan

Steps:

  • Bring a large pot of salted water to a boil. Preheat the oven to 375 degrees F. Grease a baking dish with butter.
  • Cook the cauliflower in the boiling water until just crisp-tender, about 10 minutes. Drain well.
  • In a large saucepan, heat the milk and butter over medium heat. Whisk in the dry mustard and add some hot sauce, salt and pepper. Just before the milk comes to a boil, turn off the heat and stir in the pepper jack and goat cheese. When melted and smooth, stir in the cauliflower. Spread the mixture into the prepared baking dish and sprinkle over the Parmesan.
  • Bake until the top is golden brown and the mixture is bubbling, about 30 minutes. Let rest for a few minutes before serving.

CAULIFLOWER "MAC" AND CHEESE CASSEROLE



Cauliflower

Provided by Food Network

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

Kosher salt, as needed, plus 1/2 teaspoon
1 large head cauliflower, cut into small florets
Vegetable oil spray
1 cup heavy cream
2 ounces cream cheese, cut into small pieces
1 1/2 teaspoons Dijon mustard
1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder

Steps:

  • Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
  • Spray the baking dish with vegetable oil spray.
  • Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
  • Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.

CAULIFLOWER "MAC" AND CHEESE



Cauliflower

Somewhere between macaroni and cheese, British cauliflower cheese and a cauliflower gratin is this burbling dish of tangy, creamy cauliflower. Cauliflower florets cut into noodle-size pieces step in for macaroni in this pasta-less macaroni and cheese; they're roasted and draped in a mixture of melty Cheddar, heavy cream, garlic and cayenne. You could also add mustard, thyme or rosemary, or even caramelized onions, and swap out the Cheddar for Gruyère or another cheese. As the cauliflower cooks in the cream mixture, the cream thickens slightly and the cauliflower continues to brown. Serve it with a bright, crisp salad to offset the richness.

Provided by Ali Slagle

Categories     dinner, weekday, casseroles, vegetables, main course, side dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

1 large cauliflower (2 1/2 pounds), cut into small florets the size of macaroni
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 1/2 cups grated Cheddar (about 6 ounces)
1 cup heavy cream
1 garlic clove, finely grated
1/4 teaspoon cayenne

Steps:

  • Heat the oven to 450 degrees. Toss the cauliflower with the olive oil on a baking sheet. Season with salt and pepper, spread in an even layer and roast until browned and cooked through but retaining some bite, about 15 minutes.
  • Transfer the cauliflower to an 8-inch or other 2-quart baking dish. (You could also bake this in individual ramekins; just mix the cauliflower with the other ingredients in a medium bowl before dividing.) Reserve 1/4 cup Cheddar. Add the remaining 1 1/4 cups Cheddar, heavy cream, garlic and cayenne to the cauliflower and stir to combine. Season with salt and pepper, then top with the reserved 1/4 cup Cheddar.
  • Roast until the cream has thickened, the cheese has melted, and some of the cauliflower is browned on top, 15 to 20 minutes. Let sit 5 minutes before serving.

5-INGREDIENT CAULIFLOWER MAC 'N' CHEESE RECIPE BY TASTY



5-Ingredient Cauliflower Mac 'N' Cheese Recipe by Tasty image

Here's what you need: cauliflower, salt, pepper, sour cream, shredded cheddar cheese, fresh parsley

Provided by Mercedes Sandoval

Categories     Sides

Time 30m

Yield 2 servings

Number Of Ingredients 6

1 head cauliflower
salt, to taste
pepper, to taste
¼ cup sour cream, or greek yogurt
½ cup shredded cheddar cheese
fresh parsley, chopped, optional

Steps:

  • Cut cauliflower into small florets, about 4 cups (1.2 kg).
  • Add cauliflower florets into a 6-quart (6 L) Dutch oven of boiling water and boil for 5 minutes.
  • Drain the cauliflower in a colander, and return to the pot. Reduce heat to low.
  • Add in salt, pepper, and sour cream, and stir until thoroughly combined.
  • Stir in cheddar cheese until melted.
  • Remove from heat. Top with parsley (optional).
  • Enjoy!

Nutrition Facts : Calories 253 calories, Carbohydrate 19 grams, Fat 15 grams, Fiber 7 grams, Protein 14 grams, Sugar 7 grams

CAULIFLOWER "MACARONI" AND CHEESE



Cauliflower

A healthier version of the classic comfort food... it won for "Best Mac and Cheese" at our annual cookout, kids love it, and you don't feel as guilty!

Provided by angelinamarie3

Categories     Cauliflower Side Dishes

Time 40m

Yield 6

Number Of Ingredients 5

1 head cauliflower, cut into bite-sized florets
1 tablespoon butter
1 teaspoon minced garlic
½ cup heavy cream
2 cups shredded Cheddar cheese, divided

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish.
  • Bring a large pot of salted water to a boil. Add cauliflower and cook until tender, 8 to 10 minutes. Remove from heat, drain, and set on paper towels to dry.
  • Meanwhile, melt butter in a small saucepan over medium heat. Add garlic and saute until fragrant, about 1 minute. Pour in heavy cream and cook until bubbling. Slowly add 1 cup Cheddar cheese; cook, stirring constantly, until sauce is thickened, 2 to 3 minutes.
  • Place cauliflower in the prepared baking dish. Pour cheese sauce over top and stir until thoroughly coated. Sprinkle remaining Cheddar cheese over top.
  • Bake in the preheated oven until cheese is fully melted, about 10 minutes.

Nutrition Facts : Calories 261.8 calories, Carbohydrate 6.3 g, Cholesterol 71.8 mg, Fat 21.8 g, Fiber 2.4 g, Protein 11.7 g, SaturatedFat 13.7 g, Sodium 283.9 mg, Sugar 2.5 g

CAULIFLOWER MAC & CHEESE



Cauliflower mac & cheese image

Combine cauliflower cheese with macaroni and thyme for a comforting pasta bake that only takes 10 minutes to prepare

Provided by Katy Gilhooly

Categories     Dinner, Lunch, Main course, Supper

Time 1h10m

Number Of Ingredients 11

1 cauliflower (about 800g/1lb 12oz), cut into small florets
1 tbsp olive oil
½ small pack thyme , leaves picked
300g macaroni
50g butter
50g plain flour
2 tsp mustard powder
700ml semi-skimmed milk
140g cheddar , grated
50g parmesan (or vegetarian alternative), finely grated
50g macadamia nuts , roughly chopped

Steps:

  • Heat oven to 190C/170C fan/gas 5. Toss the cauliflower with the oil and half the thyme, and spread out on a large non-stick baking tray. Roast for 20 mins until softened and golden brown. Meanwhile, bring a large pan of salted water to the boil and cook the macaroni following pack instructions. Drain.
  • Melt the butter in a medium saucepan, stir in the flour and mustard, and cook for 2 mins. Remove from the heat and gradually whisk in the milk and remaining thyme. Return to the heat and cook for 4-5 mins, whisking all the time, until you have a thick, smooth sauce. Remove from the heat for 2 mins, then stir in the cheddar and half the Parmesan.
  • If the macaroni is sticking together, pour a little boiling water over it, then drain and add to the sauce with the cauliflower. If the sauce is a bit thick, add a splash more milk. Tip into a large, shallow baking dish, sprinkle over the remaining Parmesan and top with the macadamias. Bake for 20 mins until cooked through and bubbling at the edges.

Nutrition Facts : Calories 898 calories, Fat 45 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 39 grams protein, Sodium 1.3 milligram of sodium

BEST EVER CAULIFLOWER MAC & CHEESE



Best Ever Cauliflower Mac & Cheese image

We all know that the best topping for cauliflower is cheese, now you can have both your comfort food and your veggie all in one bowl. Inspired by Jamie Oliver's cauliflower mac & cheese, this one is a creamy, vegetarian dish with hidden veggies for your kids!

Provided by colleenfitzgerald_1

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups cauliflower, fresh or frozen
8 ounces macaroni
4 tablespoons butter
4 tablespoons flour
1 1/4 cups milk
3/4 cup cream
1/2 teaspoon salt
pepper
1/8 teaspoon nutmeg
2 cups cheddar cheese, grated
3 tablespoons butter, melted
1 cup breadcrumbs
1/4 cup parmesan cheese, grated

Steps:

  • Preheat oven to 400 degrees F.
  • Cook the cauliflower in simmering water until tender. Use a slotted spoon to remove.
  • Cut the cauliflower florets into bite size pieces.
  • Return water to the boil and cook the pasta in the same water. Drain.
  • Combine the melted butter, breadcrumbs and parmesan cheese in a bowl and set aside.
  • Melt the butter in medium sauce pan.
  • Add flour mixed with salt, nutmeg and pepper, using a whisk to stir until well blended.
  • Slowly add the milk and cream, stirring continuously until blended.
  • Simmer for 2 minutes or until it thickens, stirring constantly.
  • Remove from heat and add the cheese, stirring until melted.
  • Combine the pasta, cauliflower and cheese sauce and transfer to a buttered casserole dish.
  • Top with the breadcrumb mixture.
  • Bake for 20 minutes, until the breadcrumbs form a crispy crust.

CAULIFLOWER "MAC 'N' CHEESE" CASSEROLE



Cauliflower

This gluten-free dish offers all the melty goodness of a mac 'n' cheese dinner, without the carb-heavy pasta. A dash of curry powder adds a gentle hint of spice that makes this a freezer dinner the whole family can get excited about. Make a double batch and freeze an extra for an emergency dinner that's actually delicious.

Provided by Anna Stockwell

Categories     Freezer Food     Macaroni and Cheese     Cauliflower     Wheat/Gluten-Free     Cheese     Milk/Cream     Dinner     Vegetarian     Cheese Week

Yield Serves 4

Number Of Ingredients 11

8 cups coarsely chopped cauliflower (about 2 pounds)
1 1/4 teaspoons kosher salt, divided
1 1/2 cups whole milk
6 ounces cream cheese
1 1/2 teaspoons curry powder
1 teaspoon Dijon mustard
6 ounces mozzarella, shredded (about 1 1/4 cups)
6 ounces sharp cheddar, shredded (about 1 1/4 cup), plus more for sprinkling
1 tablespoon finely chopped chives (optional)
Special Equipment
1 (2-quart) or 4 (2-cup) freezer-to-oven-safe baking dishes

Steps:

  • Toss cauliflower and 1/4 tsp. salt in a large microwave-safe bowl. Cover with plastic wrap, pierce plastic with a knife a few times to vent, and microwave on high 10 minutes. Carefully remove plastic and transfer cauliflower to a colander. Let cool to room temperature, then transfer to a large bowl.
  • Meanwhile, cook milk, cream cheese, curry powder, mustard, and remaining 1 tsp. salt in a medium saucepan over medium heat, stirring constantly, until smooth, about 4 minutes. Let cool to room temperature, about 30 minutes. Add cauliflower and toss to combine. Add mozzarella and 6 oz. cheddar and toss to combine-mixture should be cool enough so cheese doesn't melt. Transfer cauliflower mixture to freezer-to-oven-safe baking dish or dishes.
  • If baking immediately, preheat oven to 350°F. Cover dish with foil and bake casserole until heated through and just beginning to bubble, about 45 minutes for large dish, or about 30 minutes for small dishes. Remove foil and sprinkle cheddar over. Heat broiler and broil until top is browned and bubbling, 2-5 minutes.
  • If freezing to bake later, cover dish with an airtight lid or double layer of plastic wrap and freeze up to 3 months. To cook, preheat oven to 350°F. Cover dish with foil and bake casserole 45 minutes for large dish, or 30 minutes for small dishes. Remove foil and stir well with a rubber spatula. Continue to bake, uncovered, until just bubbling and heated through, 10-15 minutes more. Sprinkle cheddar over. Heat broiler and broil until top is browned and bubbling, 2-5 minutes.
  • To cook individually portioned frozen casseroles in the microwave, partially cover and microwave on high 4 minutes. Uncover, stir, and microwave at 1-minute intervals until heated through, 4-5 minutes more.
  • Top with chives, if using, before serving.
  • Do Ahead
  • Casserole(s) can be assembled 1 day ahead; cover and chill, or freeze up to 3 months.

CAULIFLOWER & MACARONI CHEESE



Cauliflower & macaroni cheese image

What do you get if you add cauliflower, cheese and macaroni? Comfort food heaven

Provided by Good Food team

Categories     Lunch, Main course

Time 30m

Yield Serves 4

Number Of Ingredients 7

250g macaroni
1 head cauliflower , broken into pieces
25g butter
2 tbsp plain flour
2 tsp English mustard powder
450ml milk
100g cheddar , grated

Steps:

  • Cook the macaroni following pack instructions, adding the cauliflower for the final 4 mins.
  • Melt the butter in a pan, then stir in the flour and mustard powder and cook for 2 mins. Gradually add the milk, stirring all the time to get a smooth sauce. Add three-quarters of the cheese and some seasoning to the sauce.
  • Drain the macaroni and cauliflower and stir into the cheese sauce. Transfer to an ovenproof dish, then sprinkle over the remaining cheese and flash under a hot grill until golden and bubbling. Serve with a green salad, if you like.

Nutrition Facts : Calories 446 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.68 milligram of sodium

Tips:

  • Use a food processor to quickly and easily grate the cauliflower. This will save you time and effort, and it will also help to ensure that the cauliflower is evenly grated.
  • Be sure to squeeze as much water out of the cauliflower as possible before cooking it. This will help to prevent the cauliflower from becoming soggy.
  • Use a combination of cheeses for the best flavor. A good combination is cheddar, Parmesan, and mozzarella.
  • Season the cauliflower mac and cheese to taste. You may want to add salt, pepper, garlic powder, or onion powder.
  • Serve the cauliflower mac and cheese immediately, or store it in the refrigerator for later. It can be reheated in the microwave or oven.

Conclusion:

Cauliflower mac and cheese is a delicious and healthy alternative to traditional mac and cheese. It is made with cauliflower, cheese, and a variety of seasonings. Cauliflower mac and cheese is a great way to get your daily dose of vegetables, and it is also a good source of protein and calcium. It is also a relatively easy dish to make, and it can be enjoyed by people of all ages. So next time you are looking for a comforting and delicious meal, give cauliflower mac and cheese a try.

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