Cauliflower “Mac” and Cheese
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 to 6 servings
- 1large cauliflower (2½ pounds), cut into small florets the size of macaroni
- 3tablespoons extra-virgin olive oil
- Kosher salt and black pepper
- 1½cups grated Cheddar (about 6 ounces)
- 1cup heavy cream
- 1garlic clove, finely grated
- ¼teaspoon cayenne
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
321 calories; 31 grams fat; 15 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 8 grams protein; 196 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 450 degrees. Toss the cauliflower with the olive oil on a baking sheet. Season with salt and pepper, spread in an even layer and roast until browned and cooked through but retaining some bite, about 15 minutes.
- Step 2
Transfer the cauliflower to an 8-inch or other 2-quart baking dish. (You could also bake this in individual ramekins; just mix the cauliflower with the other ingredients in a medium bowl before dividing.) Reserve ¼ cup Cheddar. Add the remaining 1¼ cups Cheddar, heavy cream, garlic and cayenne to the cauliflower and stir to combine. Season with salt and pepper, then top with the reserved ¼ cup Cheddar.
- Step 3
Roast until the cream has thickened, the cheese has melted, and some of the cauliflower is browned on top, 15 to 20 minutes. Let sit 5 minutes before serving.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
jeff w
This was so easy and great! I pulled the cauli in a food processor because I hate how messy it gets on a cutting board. I did not have heavy cream so warmed 1/4 cup butter with 3/4 cup whole milk as a sub. Only big note is to reduce the cayenne by half for your less tolerant spouse and/or kids. I can handle the flames but I live with a few sweet peas who were ‘shocked’ at the spice level.
Roz
What I learned from NYT is it is OK to adapt recipes and this is so true during this shelter-in times. I made this dish with cauliflower and packaged shredded cheddar cheese. Instead of heavy cream, I used almond milk and added a tsp of cornstarch to thicken it. I also used olive oil spray rather than EVO. Since it was for only one meal, my dinner, I used half a cauliflower and halved the other ingredients. It was a wonderful dinner and comfort food. And far fewer calories!
Dale
It was a cold fall afternoon; I had time on my hands, a large head of cauliflower and no plans. The task of deconstructing a head of cauliflower into pasta sized bits seemed, if not daunting, at least a bit tedious. I listened to football in the background, it wasn't so bad. The final result was wonderful and well worth the time spent. My family loved it and I will make it again, when I have time on my hands. And I probably didn't have to cut the cauliflower into pasta sized pieces.
Masarrat Shaikh
I sometimes add cooked GF(gluten free) macaroni while assembling after the cauliflower is done roasting. Also have replaced the heavy cream with cashew nut milk made with roasted cashews. No change in taste, but the flavors are doubly enhanced. I continue with the remaining steps as per cooking instructions.
Jeff in Amsterdam
Very good recipe we’ve made many times. We mix sharp cheddar w the regular mild cheddar for more flavor. To prevent it being watery, we add a tbsp cornflower to coat the shredded cheese before mixing it w the rest. Great comfort food every time.
Seamar
Because I had other things cooking in the oven, I cooked on the top rack at 400 degrees. Also, no heavy cream so I used half and half, and dusted the cheddar with about 2 tsp of flour. Yum!
Deborah
I added a pinch of nutmeg and sprinkled breadcrumbs on top when baking.
Pat
How can a vegetable side with 6.6 oz of cauliflower/serving have zero fiber?
jk
Parm almond flour chipotle. 1/2 cup cream. 8 oz cheese nutmeg
jk
Chipotle 1/2 cup cream Parm/almond flour topping 8 oz cheese nutmeg
Christine
Super yummy! My amendments: made a roux of 1 tblsp or so of butter and about 1/8 cup of flour. To that I added cayenne pepper, 1 minced clove of garlic, and paprika. I then stirred in 1 c of whole milk and whisked until it thickened. I poured that over the roasted cauliflower (in the square baking pan) and added the cheddar. I topped it with about 1/2 cup of panko breadcrumbs that had been tossed with about 1 tblsp of olive oil.
Elena
Delicious! I roasted small pieces of butternut squash to add with the cauliflower, it was great. Didn’t have cream so used oat milk and regular milk, should have thicker with flour or something.
Doris
This was very good and easy. I added 1 tablespoon flour with the cheese as others suggested and that made it come out nice and creamy. I also mixed everything in a bowl prior to placing the mixture in the 8x8 pan.
Jackie 3/15/23
Half milk, half cream - soupy. Maybe add corn starch or an egg.
Anna
Weirdly delicious and so so easy. I subbed in half grated mozzarella so I didn't have to use all my nice cheddar, and dumped some very al-dente macaroni in with the cauliflower before baking. Also I roasted the garlic with the cauliflower florets and tossed it with nutritional yeast (great with cauliflower!), garlic and onion powder, and red pepper flakes to spice things up. Used half and half because I never have heavy cream and the result was fantastic. Super yummy and craveable.
Dee Wallis
I was making a smaller serving so I sauted the cauliflower instead of baking it. I got a nice crunchy sear on it. I used pepper flakes and dry mustard instead of the cayenne, and it had a more complex heat. I used buttermilk instead of cream for more piquancy. It turned out very well.
Bill
This recipe works and is really rather easy but we probably won't do it again. Cauliflower is, to me, just not a good substitute for pasta or flour (thumbs down on cauliflower pizza dough.)
Deborah
I added a pinch of nutmeg and sprinkled breadcrumbs on top when baking.
Jennifer
Chopped the cauli, easier than reducing to tiny florets. Crushed Ritz crackers on top, adds tasty crunch. Quick and tasty casserole, adding to winter rotation.
Marjorie
can this be made ahead of time and kept in the refrgerator for a day or two?
vanessa v
Wow! Supper good, I did add about 1.5 Tbs of flour dusting the roasted cauliflower and cheese to thicken. And also added soyrizo crumbles, which was awesome. I will be making this again, maybe add broccoli and do a breadcrumb top
Betsey
To make this more weeknight-friendly, roasted the cauliflower in the air fryer while waiting for the oven to heat. Used two 10 oz bags of florets, chopped, and baked for 30 minutes at 400 in a 3-qt dish. Turned out perfectly, and will definitely add to our regular rotation. I may sub my normal mac and cheese sauce and/or up the cayenne. Will definitely make a buffalo version as well.
Private notes are only visible to you.
Advertisement
