Cauliflower Mac: A Recipe for Anyone

Brooke Paul

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Cauliflower is the new craze. This vegetable is being used as a substitution for carbs such as rice, pizza crust, and countless other applications.

Obviously, Pinterest is on the trend with this delicious cauliflower mac and cheese, and let me tell you – it looks amazing. The cauliflower is being used as a replacement for the macaroni to create a healthier meal with fewer carbs and less fat.

Another bonus to this recipe is that you’re receiving the amazing nutrition that cauliflower has to offer: it is rich in vitamins C and K, it’s anti-inflammatory, boosts heart health, boosts your brain health, and detoxifies your body.

There’s really no reason not to try it. See below:


  • 3 cups cavatappi pasta
  • 2 cups cauliflower florets
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup half and half, or more, as needed
  • 2 ounces cream cheese
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups shredded sharp cheddar cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh chives


  1. Preheat oven to 375 degrees F.
  2. In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 3 minutes of cooking time, add cauliflower; drain well.
  3. Melt butter in a 9-inch ovenproof skillet over medium high heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cream cheese, Dijon and garlic powder until slightly thickened, about 2 minutes.
  4. Stir in 1 cup cheese until melted, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste.
  5. Stir in pasta and cauliflower; gently toss to combine. Sprinkle with remaining 1/2 cup cheese.
  6. Place into oven and bake until bubbly, about 12-15 minutes.
  7. Serve immediately, garnished with chives, if desired.