Cauliflower Macaroni and Cheese

Cauliflower Macaroni and Cheese – photo credits to

This is a healthier spin on the classic Macaroni and Cheese – because sometimes I just crave something creamy, warm, buttery and cheesy! Obviously, this will not be the same, but it curbs that craving and is rich and really satisfying. I made it with a side of grilled chicken. Even Nate was impressed!


  • 1 head cauliflower, cored and cut into large pieces
  • 2 cups chicken or vegetable stock – if using homemade stock, I’d recommend 1 cup stock and 1 cup water to dilute the flavor just a little.
  • 2 bay leaves
  • 12 ounces whole-wheat pasta
  • 1 cup cup grated cheddar cheese
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon nutmeg
  • salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 1 cup bread crumbs 



1. Preheat oven to 400 degrees. Bring a large pot of water to a boil and cook cauliflower until soft, about 15-20 minutes. Drain and transfer to a food processor.

2. Return pot to a boil and cook pasta for 5 minutes (set a timer!), until partially cooked.

3. In the meantime, heat stock with bay leaves. Simmer for 5 minutes and turn off the heat.

4. Process cauliflower with cheese, oil, mustard, and nutmeg. Add stock and blend to create a sauce, aiming for a fairly thick consistency – you may not need all of the stock. Season with salt and pepper to taste.

5. Transfer pasta to a 9inch square baking dish and cover with cauliflower sauce. Spread evenly in dish, top with breadcrumbs and Parmesan cheese, and back until golden and bubbling, ~30 minutes. Allow to cool just slightly, then serve!

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