Cauliflower Mac and Cheese

5 from 1 vote

This dish features roasted cauliflower in a creamy and tangy cheese sauce. You won’t miss the macaroni! If you like a crispy topping, add a bit of pork panko just before finishing in high heat.

Course Side Dish

Cuisine American

Keyword american, cauliflower, cheese, egg-free, mac and cheese, nightshade-free, nut-free, side, vegetarian

Prep Time 15

Cook Time 35

Total Time 1

Servings

Calories 354kcal

Author Jenny Ross

Ingredients

4 cups cauliflower broken into small florets, 1 head
1 tablespoon avocado oil
1/2 cup chicken stock
1 1/2 cups sharp cheddar cheese shredded, divided
1 slice American cheese optional but helps with texture
4 ounces cream cheese
1 teaspoon salt
1/8 teaspoon ground mustard
pinch cayenne optional, omit for nightshade-free

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Instructions

Preheat the oven to 350ºF and line a rimmed baking sheet with foil. Set aside.
Toss the cauliflower with the avocado oil and place onto prepared baking sheet. Bake at 350ºF until tender and lightly browned, about 30 minutes.
Blend the chicken stock, 3/4 cup cheddar, American cheese, cream cheese, salt, mustard, and cayenne in a blender until smooth.
Toss the roasted cauliflower with the cheese sauce, add 1/2 cup of the cheddar and pour into an oven safe dish. Top with remaining 1/4 cup cheddar and broil on low (or set the oven to 500ºF) for 5 minutes, or until cheese is melted through.

Notes

If you want a crispy crust, top with pork panko as well just before briefly broiling.

Nutrition