Creamy, cheesy and delicious, this Roasted Cauliflower Mac & Cheese will satisfy your comfort food craving without all the calories. Cauliflower Mac and Cheese works beautifully as a delicious one pot 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 Roasted Cauliflower Macaroni & 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 Cauliflower Baked 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 Roasted Cauliflower Mac & Cheese
There’s several steps to preparing this cauliflower macaroni & 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. Do this in a Dutch oven for easy baking and clean up!
- Last, add the roasted cauliflower to the sauce. Stir and top with toasty breadcrumbs.
Bake until the breadcrumbs are toasty and the macaroni & cheese is heated through. Your cauliflower baked mac and cheese is ready!
A Few Recipe Notes
- Roasting the cauliflower before adding it to the pasta and béchamel sauce brings out its best flavors and texture.
- Keep those little brown crunchies on the pan with the cauliflower and cheese. They taste fabulous!
- Use a Dutch oven to boil the pasta, then to make the creamy sauce in, and later to bake the mac and cheese. It cuts down on clean up.
- Tip: Microplaned garlic is simply using your zester to get more mileage out of your garlic.
More Vegetarian (& Vegan) Cauliflower Recipes to Love
- Cauliflower Tinga Tacos
- How to Make Cauliflower “Grains” – from Floating Kitchen
- Cauliflower Potato Red Lentil Curry
- Cauliflower Gnocchi – from Kitchen Confidante
- Buffalo Cauliflower Soup – from The Beach House Kitchen
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 works beautifully as a delicious one pot vegetarian meal. *Use a 4 Qt Dutch oven to take the Mac and Cheese from stovetop to oven, or use a 2 Qt baker (8x8 or 8 1/2x11).
Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Servings: 5 Generous Servings
Calories: 596kcal
Ingredients
- 2 Tbs + 1 tsp Cooking Oil I like melted coconut oil or olive oil
- 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 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. Do this in a 4 quart 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 add a tsp. of melted coconut oil to the pasta so that it won't stick together. Set aside. If using a Dutch oven, there's no need to clean it. You'll make the sauce in it too.
- 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.Spray the bottom and sides of a baker (8 1/2 x 11 or 8x8) with pan spray. Set aside. Otherwise, continue making the recipe in the Dutch oven to go from stovetop to oven.
- 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 Tbs 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. If using a Dutch oven, continue with the breadcrumbs. If using a baker, transfer the mixture to the prepared baker. Cover the mixture with breadcrumbs. Sprinkle paprika over the top, to taste. A little goes a long way. Bake uncovered 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. Freeze for up to two weeks. Thaw overnight in the fridge. Gently rewarm stovetop with a splash or two of milk to loosen things up.
Notes
Adapted from The Heart of the Plate. (Thanks Mikel!)
Nutrition is provided as an estimate (per serving) and courtesy. If this information is important to you, please verify it independently.
Calories: 596kcal | Carbohydrates: 59g | Protein: 27g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 68mg | Sodium: 1123mg | Potassium: 554mg | Fiber: 6g | Sugar: 6g | Vitamin A: 667IU | Vitamin C: 61mg | Calcium: 522mg | Iron: 3mg
Tried this recipe?Loved it? Leave a comment below! Take a snap of what you made and share it on social: @VanillaAndBean, tag #VanillaAndBean!
Hi! This sounds delicious and I’m looking forward to trying it! I’ve got all the ingredients and just realized the recipe does not include the size of the final baking dish. My usual assumption would be 13×9, but I would think a 13×9 dish would provide more than 5 servings, even if generous. What size baking dish should I use?
Hi Tiina! I’m so sorry about that. I use a 4 Qt Dutch oven or an 8 1/2 X 11 baking dish. It will also fit in an 8×8 baking dish. Be sure to spray it with pan spray before transferring the mac and cheese! I hope this helps and you enjoy the recipe!
Thanks so much, Traci! I can’t wait to make this, I think it’s going to be delicious!
I have another couple of questions for you:
1) I do have a small enamel dutch oven, and I’ve only ever used it for covered slow cooking in the oven, I’ve never thought to do mac and cheese in it and then transfer it uncovered to the oven for browning! I’m assuming it will brown just as well in such a high-sided pot, as opposed to a low casserole dish?
2) Have you tried doubling this recipe for a 13×9 dish? Would this recipe work by exactly doubling the ingredients?
Thanks again!
Hi Tina… 1. It depends on what you’re after: fewer dishes or more surface area for browning. Using the DO will increase the depth of the mac and cheese which means the breadcrumbs won’t be spread out as much… I’ve always had good browning both ways, but if you want more surface area, go for the pan rather than the DO. 2. I’ve not tried doubling the recipe, but if I needed to, I wouldn’t hesitate doing it. I’m not sure if it would all fit in a 13×9. I hope this helps, Tina! Let us know how it turns out for you!
Can I make this in the morning and refrigerate it and then bake it in the evening or next day ?
That should work, Marianne! Put the breadcrumb topping on just before you bake it, otherwise it’ll probably get soggy hanging out in the fridge. I hope you enjoy it!
This was a great addition to my Thanksgiving meal! Followed the recipe exactly, but used whole wheat rotini in place of the shells. The sauce took a little longer to come together because my dutch oven wasn’t quite hot enough when I added the cheese. My breadcrumbs didn’t get toasty, but I mixed them in and it tasted fine.
This is literally the BEST mac& cheese I have ever HAD and easiest I have ever MADE! Just LOVED it.
My family LOVED it.
I have to say, this is one of my favorites too, Judie. So happy you and your family enjoy it too! Thank you for your note! :D
Wow! This is fantastic! This recipe is a keeper for me! Thank you! My sister couldn’t get enough!
Hooray, Eudocia! Oh it is so good! In fact, I spied cauli at the market last weekend… hoping to pick up a head this weekend and make a batch. We love it too! Thank you for sharing your success! :D
I made this without the pasta and it was delicious for anyone watching carbs!
Oh, that is a great idea, Michelle! Thank you for the tip! :D
Oh my oh my Traci, this looks amazzzing!! My fiance hates cauliflower, but I think I could get him to eat it in this!
Oh this is the one, then, Abby! :D
I gave up on “mac & cheese” a long time ago. I have tried so many versions… and never fell in love. I have to admit, it is not something I grew up eating, and there are many comforting versions of pasta with a cheesy creamy sauce that I prefer to this specific dish… am I reading correctly? “Cauliflower”? Are you sure??
Oh Traci!!! You might convert me!
I will give this recipe a try for sure.
A convert? Rafaella, this is so good. Worth another mac & cheese try. Promise! :D
We made this for dinner this evening. ♡♡♡ it & will make again! Thank you for sharing your recipe.
Hi Nancy!! This made my day! :D Thank you for sharing your success. I’m so glad y’all enjoyed the mac & cheese!!
Dang girl! You know how I love cauliflower and cheeseeeeeeeeeeeeeee. Another recipe to add to my dishes to try. Thank you for posting.
This is way cool, Traci. I love the well-done photos and can almost taste the food I am looking at. I look forward to seeing more recipes on here so I can cook new things. You’re doing something right if your Mom is going to try it even though she is not a cauliflower fan. :)
I have a confession. I have an aversion to cauliflower. How is it that 3 out of 4 of my kids love the stuff and eat it on a regular basis. So, I must admit that your pictures and pithy descriptions have enticed me to try it. And what better way than to blend it with a little mac and cheese? Thanks for the inspiration.