Here is a mind blowing combination: pasta, roasted cauliflower and garlic, and cheese. Then baked and I died. This roasted cauliflower mac and cheese is such an awesome hybrid of two dishes, is delicious and contains half of large cauliflower head. My kids had seconds, licked the plates and after my toddler told me “I like you”.
When you rice/finely chop cauliflower and mix with grains or other vegetables, it adds volume and lowers calories. Living proof in readers’ reviews of skillet cauliflower gratin and sesame cauliflower with bell peppers.
And please note that you don’t have to roast cauliflower separately beforehand unlike the name might suggest. It gets roasted during baking as a fully assembled casserole.
You could also throw in some broccoli or peas. It freezes really well too. For milk, I have previously used 1% cow’s milk and unsweetened soy milk this time. Both tasted delicious. Any milk would work, just make sure it’s not flavoured or sweetened.
I like this cauliflower mac and cheese casserole best when it cools down a bit and cut into slices. Enjoy!
How to Make Roasted Cauliflower Mac and Cheese
- Preheat oven to 400 degrees F. Spray 9″ x 13″ baking dish with cooking spray and set aside.
- Cook pasta as per package instructions. Drain and transfer to a large mixing bowl along with riced/chopped cauliflower. Set aside.
- Preheat large skillet on low heat and add olive oil, onion and garlic. Cook for 2 minutes, stirring occasionally. Add flour and cook for another minute or until flour is well combined. Whisk in milk, raising heat to medium – high, and bring to a boil. Reduce heat to low – medium and cook for 5 minutes.
- Remove from heat, add 1 cup of cheese, salt and pepper; stir until sauce is smooth. Pour into the bowl with pasta and cauliflower, mix well. The mixture should be thick and not saucy.
- Transfer mixture to previously prepared baking dish, level with spatula and top with remaining cheese. Bake uncovered for 25 minutes or until cheese is bubbly and golden crust and edges appear.
- Remove from the oven, cut into 9 slices and serve hot.
Roasted Cauliflower Mac and Cheese
Ingredients
- 8 oz penne pasta brown rice or whole wheat
- 1.5 lbs cauliflower 1/2 large head of cauliflower, riced in a food processor or minced
- 1 small onion finely chopped
- 5 garlic cloves minced
- 1 tbsp olive oil extra virgin
- 1/4 cup whole wheat or spelt flour
- 2 cups any milk unsweetened
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 2 cups marble cheese 8 oz, shredded & divided
- Cooking spray I use Misto
Instructions
- Preheat oven to 400 degrees F. Spray 9" x 13" baking dish with cooking spray and set aside.
- Cook pasta as per package instructions. Drain and transfer to a large mixing bowl along with riced/chopped cauliflower. Set aside.
- Preheat large skillet on low heat and add olive oil, onion and garlic. Cook for 2 minutes, stirring occasionally. Add flour and cook for another minute or until flour is well combined. Whisk in milk, raising heat to medium - high, and bring to a boil. Reduce heat to low - medium and cook for 5 minutes.
- Remove from heat, add 1 cup of cheese, salt and pepper; stir until sauce is smooth. Pour into the bowl with pasta and cauliflower, mix well. The mixture should be thick and not saucy.
- Transfer mixture to previously prepared baking dish, level with spatula and top with remaining cheese. Bake uncovered for 25 minutes or until cheese is bubbly and golden crust and edges appear.
- Remove from the oven, cut into 9 slices and serve hot.
Notes
- Store: Refrigerate in an airtight container for up to 3 days or freeze leftovers for up to 3 months.
- Freeze: Assemble, tightly wrap with plastic and then foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions + 15 minutes.
- Make Ahead: Assemble, cover and refrigerate for up to 48 hours. Bake as per instructions.
Nutrition
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I was really impressed with this recipe. FYI I made a few substitutions to make this dairy free and gluten free. I used GF oat flour instead of wheat and it thickened up just fine. Elbow pasta instead of penne just to make it more kraft-dinner like. I also used coconut oil instead of EVOO for frying. I tried a can of coconut milk. Instead of regular cheese I used Daiya cheese substitute. Delicious and creamy. The cauliflower rice adds a beautiful texture. The instructions were very good and for once my dish turned out exactly as the recipe described. Even the kid liked it. Yay!
Could you make it without flour or cornstarch at all, do you think? Looks great and really not that unhealthy. I think I’d add broccoli to it.
You could but sauce won’t be thickened. Will be watery if you don’t mind. Still tasty.
I made this for dinner tonight…pretty tasty! One change that I found to be helpful – before adding the shredded cheese to the white sauce, I gave it a whirl in the vitamix to puree the onions & garlic so that there wouldn’t be detectable little pieces in the sauce. I figured sneaking cauliflower into the mac & cheese was taking things far enough! I’m glad I did this step. 3 out of the 4 picky eaters in my house gobbled this up. Picky eater #4 just knew there was something different about the recipe. Good flavor, good texture, definitely a make again recipe, but will probably use a sharper flavored cheese next time. Thanks for the great cauliflower idea!
why do you use flour? what is the purpose?
To thicken the sauce and make casserole hold together. You can use twice less amount of cornstarch of sensitive to gluten.
Craving a bowl of this delicious mac and cheese right now.. it definitely is the perfect cheesey comfort food!
Yum! Your cheesy dishes always look so tempting!
I love that you used cauliflower to bulk up this dish. What a great way to put veggies in to a classic. Pinning!
Thank you, Michelle.:) Can cheese not look tempting ever?!:)