Name: Roasted Cauliflower Mac & Cheese
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 5 Generous Servings
Ingredients: 2 Tbs + 1 tsp melted (cooled Coconut Oil, divided + Coconut Oil Cooking Spray); 1 Head of Cauliflower (trimmed and cut into small, bite-sized. You'll need 5-6 Cups.); 1 Cup Purple Onion (small diced (about 1 onion) - yellow can be subbed for purple if needed); 1/2 Cup Grated Parmesan; 2 1/4 Cups Grated Sharp Cheddar Cheese; 8 oz Pasta Shells; 2 Cups Milk; 1 Tbs Unsalted Butter; 2 tsp Garlic (microplaned (2-3 large cloves)); 2 Tbs Whole Wheat White Flour (or All Purpose); 3/4 C Whole Wheat Bread Crumbs; Black Pepper to Taste; 1 tsp salt; Smoked Paprika to taste; Fresh Thyme for garnish

Creamy, cheesy and delicious, this Roasted Cauliflower Mac and Cheese will satisfy your comfort food craving without all the calories. Cauliflower Mac and Cheese eliminates the need for a side dish and works beautifully as a delicious one-pan vegetarian meal.

I’ve never met anyone who didn’t like mac and cheese. Have you? 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 the good news is, there so many variations of mac and cheese that one can bring the calories down…. or…..take them through the roof if you’re so inclined… which, I admit, I AM often inclined.

However, for this Cauliflower Mac and Cheese, that lone head of cauliflower won me over and the calories were brought down. This time, anyway.

If you are feeling a little adventurous with your next Mac and Cheese recipe, you will also love my Stovetop Pumpkin Mac and Cheese with Kale and Crispy Shallots!

What You’ll Need For This Recipe:

Coconut Oil or Other Neutral Oil
Cauliflower
Purple Onion
Grated Parmesan Cheese
Grated Sharp Cheddar Cheese
Pasta Shells
Milk
Unsalted Butter
Garlic
Whole Wheat White Flour or All Purpose
Whole Wheat Bread Crumbs
Salt & Pepper
Smoked Paprika
Fresh Thyme

How to Make Cauliflower Mac and Cheese:

There’s several steps to preparing this mac and cheese, but it couldn’t be easier to pull together.

Start by roasting the cauliflower and onions.
Cook the pasta until tender, drain.
Next top the cauliflower and onions with cheese and continue roasting until the cheese is melted.
On the stove top, make the creamy sauce by warming the butter, garlic and flour, then whisking in the milk. Stir in the remaining cheese.
Last, stir the roasted cauliflower, and sauce together in a baking pan or Dutch oven and top with toasty breadcrumbs.

Bake until the breadcrumbs are toasty and the mac and cheese is heated through.

A Few Recipe Notes:

Roast the cauliflower before adding it to the pasta and béchamel sauce. Roasting brings out the best flavors in veggies.
Keep those little brown crunchies on the pan with the cauliflower and cheese. They taste fabulous!
Yellow onion can be substituted for purple/red.
Using a Dutch oven to make the creamy sauce, and later baking the mac and cheese cuts down on clean up. Use one if you can.
Tip: Microplaned garlic is simply using your zester to get more mileage out of your garlic.

More Scrumptious Vegetarian (and Vegan) Cauliflower Recipes to Love!

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Roasted Cauliflower Mac & Cheese | Vanilla And Bean

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5 from 2 votes

Roasted Cauliflower Mac & Cheese

Creamy, cheesy and delicious, this Roasted Cauliflower Mac and Cheese will satisfy your comfort food craving without all the calories. Cauliflower Mac and Cheese eliminates the need for a side dish and works beautifully as a delicious one-pan vegetarian meal.

Prep Time25 mins

Cook Time50 mins

Total Time1 hr 15 mins

Course: Dinner, Lunch

Cuisine: American

Keyword: Cauliflower Mac and Cheese, Roasted Cauliflower Mac & Cheese

Servings: 5 Generous Servings

Author: Traci York | Vanilla And Bean

Ingredients

2 Tbs + 1 tsp melted cooled Coconut Oil, divided + Coconut Oil Cooking Spray
1 Head of Cauliflower trimmed and cut into small, bite-sized. You'll need 5-6 Cups.
1 Cup Purple Onion small diced (about 1 onion) - yellow can be subbed for purple if needed
1/2 Cup Grated Parmesan
2 1/4 Cups Grated Sharp Cheddar Cheese
8 oz Pasta Shells
2 Cups Milk
1 Tbs Unsalted Butter
2 tsp Garlic microplaned (2-3 large cloves)
2 Tbs Whole Wheat White Flour or All Purpose
3/4 C Whole Wheat Bread Crumbs
Black Pepper to Taste
1 tsp salt
Smoked Paprika to taste
Fresh Thyme for garnish

Instructions

Preheat oven to 425F, with rack positioned in the center of the oven. Line a sheet pan with parchment and spread 1 Tbs of melted coconut oil on the parchment.
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.
Meanwhile, put a pot of water on to boil for the pasta shells. Add the pasta once the water is boiling and boil until tender (or as indicated package directions). Drain pasta and add a tsp. of melted coconut oil to the pasta so that it won't stick together. Set aside.
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. Cook 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 C Parmesan and 1/2 C Cheddar and bake for an additional 15 minutes or until the cheese is thoroughly melted. Remove the pan from the oven and set aside.
Reduce the temperature of the oven to 350F.
Warm the milk in a heatproof, spouted bowl or measuring cup until steaming. Set aside. In a medium 4 quart Dutch oven, add the remaining 1 Tbs coconut oil and 1 Tbs 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 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 and become smooth. The goal is no lumps! Once all the milk is in the pot and your sauce is smooth (it won't be too thick at this time), add the salt, pepper, and the remaining cheese. Stir until completely smooth. Remove the pot from the heat.
To the sauce, stir in the cooked pasta, the cauliflower, and the little bits of crunchies on the pan. Cover the mixture with breadcrumbs. Sprinkle paprika over the top, to taste. A little goes a long way. Bake for about 20 minutes or until the breadcrumbs are toasty and the mac and cheese is heated thoroughly.
Garnish with fresh thyme.
Store in a lidded container in the refrigerator for up to three days.

Notes

Adapted from The Heart of the Plate

(Thanks Mikel!)

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Roasted Cauliflower Mac & Cheese

Roasted Cauliflower Mac & Cheese

Ingredients

Instructions

Notes

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