Description

Healthy Cauliflower Mac and Cheese. Super creamy, easy and healthier version of everyone’s favorite comfort food! Such a great way to sneak in some extra veggies!

Ingredients

1 1/2 pound cauliflower head, cut into florets

2 tbsp avocado oil

1 tsp pink himalyan salt

1/2 tsp black pepper

12 oz gluten-free pasta

3/4 cup full-fat coconut milk

1 1/2 tsp dijon mustard

3/4 tsp garlic powder

1/2 tsp onion powder

salt and black pepper

1 1/2 cup shredded white cheddar, fontina or gruyère cheese

TOPPING

1 tbsp grass-fed butter

1/2 cup rice crumbs or panko

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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. Set aside. In a small pan melt butter and add rice crumbs. Cook for a few minutes until golden brown, stirring frequently. Set aside.
Place a 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 into a saucepan. Stir in cooked pasta, remaining cauliflower florets and shredded cheese.
Divide between bowls. Top with rice crumb topping. Enjoy!

Prep Time: 15 minutes
Cook Time: 30 minutes

Always roast the cauliflower before adding it to the sauce. It brings out so much flavor!

Leave half of the roasted cauliflower to add to the dish. It adds such a great texture!

Use full-fat coconut milk for extra creaminess

Season well with black pepper & salt (I love using pink himalyan salt)

5. Use rice crumbs for a healthier, gluten-free crumb topping

Healthy Cauliflower Mac and Cheese (gluten-free)

Description

Healthy Cauliflower Mac and Cheese. Super creamy, easy and healthier version of everyone’s favorite comfort food! Such a great way to sneak in some extra veggies!

Ingredients

1 1/2 pound cauliflower head, cut into florets

2 tbsp avocado oil

1 tsp pink himalyan salt

1/2 tsp black pepper

12 oz gluten-free pasta

3/4 cup full-fat coconut milk

1 1/2 tsp dijon mustard

3/4 tsp garlic powder

1/2 tsp onion powder

salt and black pepper

1 1/2 cup shredded white cheddar, fontina or gruyère cheese

TOPPING

1 tbsp grass-fed butter

1/2 cup rice crumbs or panko

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. Set aside. In a small pan melt butter and add rice crumbs. Cook for a few minutes until golden brown, stirring frequently. Set aside.

Place a 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 into a saucepan. Stir in cooked pasta, remaining cauliflower florets and shredded cheese.

Divide between bowls. Top with rice crumb topping. Enjoy!

Healthy Cauliflower Mac and Cheese (gluten-free)

Healthy Cauliflower Mac and Cheese. Super creamy, easy and healthier version of everyone’s favorite comfort food! Such a great way to sneak in some extra veggies!

ROASTED CAULIFLOWER MAC AND CHEESE INGREDIENTS

cauliflower head

avocado oil

gluten-free pasta

full-fat coconut milk

dijon mustard

garlic powder

onion powder

salt and black pepper

white cheddar, fontina or gruyère cheese

grass-fed butter

rice crumbs or panko

HOW TO COOK CAULIFLOWER FOR MAC AND CHEESE

Toss the cauliflower florets with avocado oil, salt and pepper. Then roast until golden brown, about 20-25 minutes. Roasting the cauliflower before adding it to the sauce brings out so much flavor!

Start by tossing the cauliflower florets with oil, salt and pepper. Roast until golden brown.

Then, cook the pasta according to the directions on the package. Set aside.

Meanwhile prepare the rice crumb topping by sautéing a little grass-fed butter and rice crumbs or panko.

Once the cauliflower is done roasting, add half of it to the high speend blender or food processor. Along with coconut milk, mustard, garlic powder and onion powder. Blend until smooth and creamy. Season with salt and pepper to taste.

Transfer the sauce into a saucepan. Stir in cooked pasta, remaining cauliflower florets and shredded cheese.

Divide between bowls. Top with rice crumb topping. Enjoy!!!

HERE’S STEP BY STEP VIDEO OF HOW TO MAKE THIS CAULIFLOWER MAC AND CHEESE

USING COCONUT MILK INSTEAD OF HEAVY CREAM

Coconut milk adds creamy texture to soups, curries, sauces and is the perfect substitute for heavy cream! My pantry is always stocked with a few cases of coconut milk so I always have it on hand when needed!

Here’s just a few recipes where I used coconut milk instead of heavy cream:

A FEW TIPS TO MAKE THE BEST CAULIFLOWER MAC AND CHEESE

Always roast the cauliflower before adding it to the sauce. It brings out so much flavor!

Leave half of the roasted cauliflower to add to the dish. It adds such a great texture!

Use full-fat coconut milk for extra creaminess

Season well with black pepper & salt (I love using pink himalyan salt)

5. Use rice crumbs for a healthier, gluten-free crumb topping

Description

Healthy Cauliflower Mac and Cheese. Super creamy, easy and healthier version of everyone’s favorite comfort food! Such a great way to sneak in some extra veggies!

Ingredients

1 1/2 pound cauliflower head, cut into florets

2 tbsp avocado oil

1 tsp pink himalyan salt

1/2 tsp black pepper

12 oz gluten-free pasta

3/4 cup full-fat coconut milk

1 1/2 tsp dijon mustard

3/4 tsp garlic powder

1/2 tsp onion powder

salt and black pepper

1 1/2 cup shredded white cheddar, fontina or gruyère cheese

TOPPING

1 tbsp grass-fed butter

1/2 cup rice crumbs or panko

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. Set aside. In a small pan melt butter and add rice crumbs. Cook for a few minutes until golden brown, stirring frequently. Set aside.

Place a 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 into a saucepan. Stir in cooked pasta, remaining cauliflower florets and shredded cheese.

Divide between bowls. Top with rice crumb topping. Enjoy!

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