Cauliflower “Mac and Cheese”

cauliflower mac and cheese
Photo: Ellen Silverman

Enjoy all the comforts of your favorite mac and cheese - without the guilt! This dish is like a classic mac and cheese, but made with cauliflower florets instead of pasta.


Makes 4 servings

  • 8 cups cauliflower florets (about 1 head)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups fat-free milk
  • 1/2 cup heavy cream
  • 3/8 teaspoon table salt
  • 1 cup grated sharp Cheddar cheese

mac and cheese


Step 1: Preheat the oven to 400°F.

Step 2: Toss the cauliflower florets in the oil on a baking sheet. Sprinkle with the kosher salt and 1/4 teaspoon of the pepper. Roast until fork-tender and lightly browned in spots, 25 to 30 minutes. Remove from the oven but leave the oven on and reduce the temperature to 350°F.

Step 3: Meanwhile, melt the butter in a medium skillet over medium heat.Stir in the flour and cook for 1 minute. Gradually whisk in the milk.

Step 4: Simmer over medium heat, stirring frequently, until thickened, 2 to 4 minutes. Whisk in the cream and cook for 5 minutes. Reduce the heat to low and stir in all but 2 tablespoons of the cheese, the table salt, and the remaining 1⁄4 teaspoon pepper. Stir until the cheese melts, then cook, stirring often, until thickened, 8 to 10 minutes.

Step 5: Place the cauliflower florets in an 8 x 8-inch glass baking dish or four 10-ounce ramekins. Pour the cheese sauce on top. Sprinkle the top of the cauliflower with the remaining 2 tablespoons cheese.

Step 6: Bake until the cheese is bubbling, 20 to 25 minutes. Serve warm.

Recipe courtesy of Modern Hospitality.