Creamy, cheesy, rich and so delicious (!!), this Cauliflower Mac and Cheese will satisfy comfort food cravings with sneaky veggies. It features oven roasted cauliflower, pasta shells, cheddar and Parmesan cheese in an easy to make béchamel. It’s sprinkled with breadcrumbs then baked to perfection. This recipe works beautifully as a vegetarian main or side dish.
⭐️⭐️⭐️⭐️⭐️ Recipe Review: “This is literally the BEST mac & cheese I have ever HAD and easiest I have ever MADE! Just LOVED it. My family LOVED it.”
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Baked Cauliflower Mac and Cheese Comfort Food
I’ve never met anyone who didn’t like mac and cheese. It’s one of those comfort foods that seem to pop up on my NEED-o-meter more often than I should probably entertain.
But for this mac and cheese, we’re including cauliflower, so we get the enjoyment of more veggies and a rich and indulgent dish. It’s a win-win!
This Recipe Is
- hearty and rich
- versatile for serving style
- homemade comfort food with hidden veggies
If you enjoy cauliflower recipes, you’ll love this tasty mac and cheese recipe.
Choose Your Vessel
After making this recipe over the years (it’s a family favorite!), I’ve discovered several options for the cookery employed in making this recipe. Choose your vessel:
- Dutch Oven – (2.75 quart \ 2 Liter): What I love about a Dutch oven is that for this recipe, the casserole is assembled and baked in one pot, so clean up is a little quicker. Plus, if I’m taking this recipe somewhere, the Dutch oven has a lid and it keeps the baked mac and cheese warm.
- Individual Ramekins (.26 quart \ .25 Liter): These are fun for sharing in smaller portion sizes. I use four ramekins for quick service and put the leftovers in a small baker, without the breadcrumbs. It can be stored in the fridge for another serving later in the week.
- Baker 2 3/4 quart – 3 1/2 quart: For table service, when I want to serve a pretty dish that doesn’t need to be portable.
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How to Make Cauliflower Mac and Cheese
at a glance
Preparing cauliflower macaroni and cheese involves several steps, however, some of the prep and cooking time can be done simultaneously. Multitasking keeps things moving along.
About those Crunchy Breadcrumbs on Top
If you have time to make breadcrumbs or have homemade breadcrumbs stashed in the freezer, this is the time to use them! Sourdough? All the better! Homemade breadcrumbs go a long way to elevate this recipe. They’re easy to pull together too! How to DIY breadcrumbs is found in the recipe notes.
But, you can absolutely enjoy this recipe with unseasoned store bought breadcrumbs. Use whatever you have time for!
Traci’s Tips
- Roasting the cauliflower before adding it to the pasta and béchamel sauce draws out its moisture and brings out its best flavors and texture.
- Keep those little brown crunchies on the pan with the cauliflower and cheese. They taste fabulous!
- For a hybrid approach, I typically use homemade cashew milk in this recipe because I always have it on hand. Whole milk works great too!
- Tip: Microplaned garlic is simply using your zester to get more mileage out of your garlic.
Roasted Cauliflower Mac and Cheese Recipe
Creamy, cheesy and delicious, this Roasted Cauliflower Mac and Cheese will satisfy your comfort food craving and with hidden veggies! Cauliflower Mac and Cheese works beautifully as a vegetarian main or side. *Baking Vessel Options: Use a 2.75 – 3.5 quart Dutch oven, 4 inch (10 centimeter) ramekins or a 2 3/4 – 3 1/2 quart baker (8×8 inch or 8 1/2 x 11 inch) to bake. **See notes for how to DIY homemade breadcrumbs. As a Main: about five generous servingsAs a Side: about seven servings
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Ingredients
- 2 Tbs + 1 tsp Vegetable Oil, I like melted coconut oil or olive oil, divided
- 1 (1 3/4 pounds / 800 grams) Head of Cauliflower, trimmed and cut into small pieces. You'll need 5-6 cups (1 pound 2 ounces / 500 grams).
- 1 cup (125 grams) Red or Yellow Onion, small diced, about 1 small onion
- 1/2 cup (60 grams) Grated Parmesan, divided
- 2 1/2 cups (8 ounces / 200 grams) Grated Sharp Cheddar Cheese, one small block, divided
- 8 ounces (225 grams) Pasta Shells, or Elbows
- 1 tablespoons Unsalted Butter
- 2 teaspoons Garlic, microplaned (2-3 large cloves)
- 2 tablespoons Whole Wheat White Flour, or All Purpose Flour
- 2 cups (480 grams) Whole Milk, or homemade cashew milk***
- Tabasco, to taste
- Black Pepper , to taste
- 1 teaspoon Fine Sea Salt
- 3/4 cups (55 grams) Homemade Bread Crumbs, recommended **see note to DIY, or use unseasoned prepared bread crumbs
- Smoked Paprika
- Fresh Thyme, optional, for garnish
Instructions
- Preheat oven to 425 Fahrenheit, with rack positioned in the center of the oven. Line a sheet pan with parchment and spread 1 tablespoon of oil on the parchment. Set aside.
Prepare the Cauliflower:
- Arrange the trimmed and cut cauliflower on the sheet pan with the diced onions distributed evenly and in one layer. Once the oven is preheated, put the sheet pan in the oven and set the timer for 15 minutes.
- Check on the cauliflower after 15 minutes. Give the pan a shake and gently, using a spatula, redistribute the cauliflower again in one layer. Set the timer for another 5 minutes then check again. The cauliflower should be turning a nice golden color with bits of dark brown. Roast for an additional 5 minutes if needed. Redistribute the cauliflower again, but this time to the center of the pan. It's ok if it's piled up. Add 1/4 cup Parmesan and 1/2 cup Cheddar and bake for an additional 8-12 minutes or until the cheese is thoroughly melted. Remove the pan from the oven and set aside.
Cook the Pasta:
- Meanwhile, put a pot of water with a heavy pinch of salt on to boil for the pasta shells. Do this in a 3 1/2 – 4 quart (3.3 – 3.7 Liter) Dutch oven if you can (for fewer pots to clean). Add the pasta once the water is boiling and boil until tender (or as indicated package directions). Drain pasta and set aside. It's okay if it sticks together. If using a Dutch oven, there's no need to clean it, unless pasta has stuck to the bottom. You'll make the sauce in it too.
- Reduce the temperature of the oven to 350 Fahrenheit (176 Celsius).Spray the bottom and sides of a baker (8 1/2 inch x 11 inch or 8 inch x 8inch / 21.6 x 28 centimeters or 20 x 20 centimeters) and/or ramekins with pan spray. Set aside. Otherwise, continue making the recipe in the Dutch oven to go from stovetop to oven.
Make the Sauce:
- Warm the milk in the microwave in a heatproof, spouted bowl or measuring cup until steaming. Set aside. To the Dutch oven, or medium sauce pot add the remaining 1 tablespoon oil and 1 tablespoon of butter. Melt and allow the butter to bubble. Turn the burner to low. Toss in the microplaned garlic and push it around the pan using a whisk for no more than 10 seconds. Sprinkle in the flour and whisk constantly until a loose paste is formed. Now you're ready to add the milk, a little at a time while whisking the entire time. Continue to add a little more milk at a time while the sauce begins to thicken slightly and become smooth, with little to no lumps. Once all the milk is in the pot and your sauce is smooth, add the salt, pepper, and the remaining cheese. A few glugs of tabasco to taste is especially nice here. Stir until completely smooth and thickened. Remove the pot from the heat.
Finish and Bake the Mac and Cheese:
- To the sauce, stir in the cooked pasta, roasted cauliflower, and the little bits of crunchies on the pan. If using a Dutch oven, wipe the top clean around the rim and continue with the breadcrumbs. If using a baker, transfer the mixture to the prepared baker. Cover the mixture with breadcrumbs. Sprinkle paprika, a pinch of salt and a few grinds of pepper over the top, to taste. A little paprika goes a long way.
- Bake uncovered for about 20 minutes or until the breadcrumbs are toasty and the mac and cheese is heated through. Check after 10 minutes to make sure the bread crumbs aren't getting too dark. If so, simply lay a piece of foil over the top. If baking in a Dutch oven, you'll need to give the casserole about 5-10 more minutes.
- Garnish with fresh thyme. Serve.
To Store and Reheat:
- Store in a lidded container in the refrigerator for up to three days. Freeze for up to two weeks. Thaw overnight in the fridge. Gently rewarm stovetop with a splash or two of milk to loosen and soften things up.
Video
Notes
**How to DIY Homemade Breadcrumbs:
- Preheat oven to 300F.
- Place 2-3 slices of sourdough bread in a food processor. Process until crumbs are formed, chunky or smaller. If the bread is older and dry, you may need to remove the crust before processing.
- Transfer the crumbs to a parchment lined sheet pan arranging in a thin layer and bake for 5 minutes. Stir and rotate the pan. Bake for another 5 minutes and check to see if they’re dry and lightly golden brown. Give the crumbs up to an additional 5 minutes as needed. The darker they’re baked here, the darker they’ll be in your final dish.
- Allow crumbs to cool on a sheet pan completely.
- Store in a zip style bag up to three days at room temperature. Homemade breadcrumbs can be frozen for up to a month.
Nutrition
Serving: 5Servings | Calories: 589kcal | Carbohydrates: 54g | Protein: 31g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1070mg | Potassium: 896mg | Fiber: 6g | Sugar: 11g | Vitamin A: 881IU | Vitamin C: 90mg | Calcium: 690mg | Iron: 2mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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Forgot to rate it. 5 Stars for sure!