If you are wondering how substituting cauliflower for macaroni/pasta could possibly be as delicious and satisfying, let me assure you this recipe is every bit as tasty without being as heavy. Because cauliflower is relatively neutral, it makes a great vehicle for a punchy cheese sauce. I like making a béchamel or white sauce and flavoring it with sharp cheddar, mustard and spices like cayenne pepper or smoked paprika.
Ingredients needed
Cauliflower. I recommend using fresh cauliflower as frozen cauliflower can be a little watery. Olive oil. Salt and black pepper. Béchamel sauce. Bechamel consists of flour and butter cooked into a paste (called a roux) in a saucepan. Milk is then slowly whisked in before allowing the sauce to cook then seasoning and adding cheese. Cheese. I used sharp cheddar cheese/mature cheddar but any good melting cheese will work. I love gruyere, Parmesan cheese, gouda, Monterey Jack, Colby, Swiss, Havarti or Fontina.
Cook’s notes: For a low carb/keto/paleo alternative, use my Cauliflower Alfredo Sauce instead of white sauce/béchamel. Cooking the cauliflower in a silky smooth sauce made with steamed cauliflower, heavy cream and Parmesan cheese gives you a double cauliflower boost (even more veggies in one dish) and is perfectly creamy and delicious.
How to make cauliflower mac and cheese
Start by cooking the cauliflower. I prefer roasting as the cauliflower develops delicious nutty flavor but steaming also works well. Toss the cauliflower florets with a few tablespoons of olive oil and season generously with salt and pepper. Transfer to a baking dish and roast until the cauliflower is tender and starts to brown around the edges. Make the béchamel sauce according to recipe instructions then pour over the cauliflower. Add a generous handful of shredded cheese then place back in the oven to bake until golden brown and bubbling. Remove from the oven and allow to cool for 5-10 minutes then serve.
Can I make this ahead?
Yes, this recipe is great to make ahead. Roast the cauliflower then cover with the sauce and cover well then refrigerate for up to 2 days before baking. Leftovers can be kept in an airtight container in the fridge for up to 3 days. If you’d prefer to freeze the casserole, assemble the cooked cauliflower and sauce in a freezer-safe container then cover well with foil and freeze for up to 3 months. Bake from frozen until hot and bubbling.
Serving suggestion
This is a delicious dish to serve on its own as a vegetarian dinner with a side salad but it also makes a fantastic side dish for everything from air fryer whole chicken to pork chops.
Cauliflower recipes
Cauliflower Cheese Air Fryer Cauliflower Easy Cauliflower Soup
