Description
This Cauliflower Mac and Cheese is such a delicious and healthier twist on everyone’s favorite comfort food – mac and cheese! It’s also a great way to use up leftover cauliflower and sneak in some extra veggies!
Ingredients
Scale
1 1/2 pound cauliflower head, cut into florets
2 tbsp avocado oil
1 tsp pink himalyan salt
12 oz pasta
1/2 cup reserved pasta water
3/4 cup full-fat coconut milk
1 1/2 tsp dijon mustard
1 tsp garlic powder
3/4 tsp onion powder
salt and black pepper
1 1/2 cup shredded cheddar, fontina or gruyère cheese
Instructions
- Preheat oven to 450F. Line a baking pan with a parchment paper.
- Toss cauliflower florets with oil, salt and pepper. Roast for 20-25 minutes until it starts to brown.
- Meanwhile, cook the pasta according to the directions on the package. Reserve 1/2 cup pasta water and set aside. In a small bowl melt butter and stir in breadcrumbs.
- Place pasta water, coconut milk, mustard, garlic powder, onion powder and 1/2 of the roasted cauliflower in a high speed blender or food processor. Blend until smooth and creamy. Season with salt and pepper. Transfer cooked pasta into a baking dish. Pour the sauce, add remaining cauliflower florets and shredded cheese. Bake at 400F for 15 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 40 minutes