Roasted Cauliflower Mac and Cheese

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, sesame cauliflower with bell peppers, and pasta with cauliflower and pumpkin seeds.

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

1. Preheat oven to 400 degrees F. Spray 9″ x 13″ baking dish with cooking spray and set aside.
2. Cook pasta as per package instructions. Drain and transfer to a large mixing bowl along with riced/chopped cauliflower. Set aside.
3. 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. 
4. 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. 
5. 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.
6. Remove from the oven, cut into 9 slices and serve hot. 

Roasted Cauliflower Mac and Cheese

Print Recipe

★★★★★

5 from 1 reviews

Roasted Cauliflower Mac and Cheese Casserole Recipe made healthy with brown rice pasta and is veggie packed with cheesy crust on top. I promise it will wow the little ones.

• Author: ifoodreal.com
• Prep Time: 5 minutes
• Cook Time: 42 minutes
• Total Time: 47 minutes
• Yield: 9 servings 1x

Scale 1x2x3x

Ingredients

• 8 oz penne pasta, brown rice or whole wheat
• 1/2 large head cauliflower (1.5 lbs), 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 o spelt flour
• 2 cups any milk, unsweetened
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 2 cups (8 oz) marble cheese, shredded & divided
• Cooking spray (I use Misto)

Instructions

1. Preheat oven to 400 degrees F. Spray 9″ x 13″ baking dish with cooking spray and set aside.
2. Cook pasta as per package instructions. Drain and transfer to a large mixing bowl along with riced/chopped cauliflower. Set aside.
3. 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.
4. 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.
5. 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.
6. Remove from the oven, cut into 9 slices and serve hot.

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.

★ Did you make this recipe? Please give it a star rating in the comments.

1 slice2124.4 g396.3 mg10.9 g19.7 g9.1 g27.6 mg

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