Roasted Cauliflower Mac And Cheese
Creamy, cheesy and delicious, this Cauliflower Mac and Cheese will satisfy your comfort food craving with some sneaky veggies. This recipe works beautifully as a vegetarian main or as a side. It’s one of those comfort foods that seem to pop up on my need-o-meter more often than I should probably entertain. But the good news is, there so many variations of mac and cheese that one can bring the calories down. However, for this Cauliflower Macaroni and Cheese, that lone head of cauliflower won me over and the calories were brought down.
There are several steps to preparing this cauliflower macaroni & cheese, but it couldn’t be easier to pull together. With a handful of simple ingredients this cauliflower baked mac and cheese is a perfect dinner idea!
Ingredients:
- 2 Tbs + 1 tsp Vegetable Oil I like melted coconut oil or olive oil, divided
- 1 (1 3/4 lb / 800g) Head of Cauliflower trimmed and cut into small, bite-sized. You'll need 5-6 Cups (1lb 2 oz / 495g).
- 1 Cup (125g) Purple or Yellow Onion small diced, about 1 small onion
- 1/2 Cup (60g) Grated Parmesan
- 2 1/4 Cups (7 zo / 200g) Grated Sharp Cheddar Cheese
- 8 oz (225g) Pasta Shells or Elbows
- 2 Cups (480g) Whole Milk
- 1 Tbs Unsalted Butter
- 2 tsp Garlic microplaned (2-3 large cloves)
- 2 Tbs Whole Wheat White Flour or All Purpose
- 3/4 C (55g) Homemade Bread Crumbs recommended *see note to DIY, or use prepared bread crumbs
- Black Pepper to taste
- 1 tsp salt
- Smoked Paprika for sprinkling
- Fresh Thyme optional, for garnish