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Creamy cauliflower mac and cheese
A magical sauce made of cauliflower. No flour, no cornstarch, no roux, and nobody can tell the difference. Use it in place of cream in soups, baked pasta dishes, or even as a replacement for butter in mashed potatoes. Serve it with pasta to make a delicious, healthy alternative to mac and cheese, as well as a great vehicle for using up all kinds of leftovers. Got some bacon leftover from breakfast? Toss it in! Maybe some extra cooked protein from lunch? Toss that in, too! How about some fresh veggies you need to use up? Yup, in they go!
SERVES
4
Ingredients
Creamy Cauliflower Cheese Sauce
- 1 head cauliflower, chopped (about 5 cups)
- 1 clove garlic, peeled and chopped
- 2–3 cups vegetable stock, divided
- 1 1⁄2 cups grated semi-soft cheese
- Pinch ground nutmeg
- Pinch cayenne or 1⁄4 teaspoon chilli flakes
- Salt and pepper, to taste
Macaroni
- 8–10 oz. dried macaroni or pasta
Garnish
- Breadcrumbs, for the top
Directions
Cauliflower Cheese Sauce
- In a saucepot, simmer the cauliflower and garlic in two cups of the broth until the cauliflower is tender, about 20 minutes, depending on the size of the florets.
- Carefully pour the mixture into a blender and blend on high for one to two minutes until silky smooth.
- Return the blended sauce to the saucepot. If the sauce seems too thick, stir in a little more broth.
- Over medium heat, stir in the grated cheese (if using) the nutmeg and cayenne. Cook until the cheese is melted then taste and season with salt and pepper.
Macaroni
- In the meantime, preheat the oven to 350°F.
- Bring a pot of salted water to a boil and cook the pasta according to the package instructions. Grease a casserole dish.
- Drain the pasta, transfer to a large bowl and fold in the cauliflower sauce and any optional add-ins. Toss to coat.
- Transfer to the casserole dish, sprinkle with the breadcrumbs, if using, and bake for 20 to 30 minutes or until golden brown on top. Serve immediately. Enjoy!
