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Cauliflower Mac and Cheese

I don’t think recipes can get more fun than this cauliflower mac and cheese. It’s delicious, comforting, and completely ironic. You won’t find any “mac” here, and you won’t find any “cheese.” What you will find is a whole bunch of cauliflower coated in a gooey, oozy vegan cheese sauce and baked with crispy panko breadcrumbs on top.

If you’re skeptical, don’t be. This cauliflower mac and cheese is surprisingly addictive. The first time I made it, I served myself a small scoop. A few minutes later, I went back for another…and another…and another. Of course, it’s not exactly like classic mac, but it checks the same cozy, “cheesy” boxes. I can’t get enough of it, and I don’t think you’ll be able to either.

Recipe Credit: Love & Lemons

Nutrition Facts

  • Servings 4
  • Amount per serving
  • Calories 322
  • Total Fat 17.6g
  • Saturated Fat 2.7g
  • Cholesterol 0mg
  • Sodium 608mg
  • Total Carbohydrate 36.5g
  • Dietary Fiber 9.3g
  • Total Sugars 9.1g
  • Protein 10.6g
  • Vitamin D 0mcg
  • Calcium 82mg
  • Iron 4mg
  • Potassium 1201mg

Recipe Allergies

Instructions

  • 1.Make the cheese sauce according to this recipe, blending in the additional garlic clove, the additional ½ teaspoon salt, the smoked paprika, and cayenne.
  • 2.Preheat the oven broiler.
  • 3.Bring a large pot of salted water to a boil and boil the cauliflower florets for 5 minutes. Drain and transfer to a large bowl. Stir in the cheese sauce and stir to coat. Transfer to an 8x8-inch baking dish and top with the panko. Broil for 2 minutes, or until the topping is lightly browned. Remove from the oven and serve with Parmesan or vegan Parmesan, if desired.

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Ingredients

  • 1 recipe Vegan Cheese Sauce
  • 1 additional garlic clove
  • ½ teaspoon additional sea salt
  • Heaping ¼ teaspoon smoked paprika
  • Pinch of cayenne
  • 1 large cauliflower, just over 2 pounds broken into ½-inch florets
  • ¼ cup panko bread crumbs
  • Parmesan or Vegan Parmesan, for serving, optional