Cauliflower Mac and Cheese
A creamy, cheesy, and satisfying low-carb twist on classic mac and cheese! This version swaps pasta for cauliflower florets, making it fiber-packed, protein-rich, and full of flavor. Topped with golden panko breadcrumbs, it’s quick to make, family-friendly, and perfect for a cozy weeknight dinner or meal prep.
Equipment
- 1 large pot (for boiling cauliflower)
- 1 Blender (Vitamix or similar, for cheese sauce)
- 1 8x8-inch Baking Dish (Le Creuset or similar)
- 1 Oven (with broiler setting)
- 1 Strainer (for draining cauliflower)
Ingredients
- 1 batch Vegan Cheese Sauce prepared ahead
- 1 Garlic clove extra, blended into sauce
- ½ teaspoon Sea salt extra
- ¼ teaspoon heaping Smoked paprika
- 1 pinch Cayenne pepper
- 1 large head Cauliflower ~2 pounds, cut into ½-inch florets
- ¼ cup Panko breadcrumbs
- Parmesan or Vegan Parmesan optional, for serving
Instructions
- Prepare the Cheese Sauce Base: Begin by making a batch of vegan cheese sauce following your preferred recipe or using one you’ve already prepared in advance. To boost the flavor, blend in 1 extra garlic clove, ½ teaspoon sea salt, a heaping ¼ teaspoon smoked paprika, and a pinch of cayenne pepper. Blend until smooth and creamy. This sauce will be the heart of your dish, giving it that rich, cheesy flavor without heavy dairy.
- Preheat the Broiler: Switch on your oven’s broiler setting and allow it to preheat while you prepare the cauliflower. The broiler will create a crisp, golden breadcrumb topping in the final step, so getting it hot early ensures perfect timing later.
- Boil the Cauliflower Florets: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. While the water heats, cut your cauliflower into bite-sized ½-inch florets if not already done. Once the water is boiling, add the florets and cook for about 5 minutes, or until they’re tender but still firm enough to hold their shape. Be careful not to overcook, as mushy cauliflower won’t hold up well in the bake.
- Drain and Dry the Cauliflower: Once the cauliflower has cooked, carefully drain it using a strainer or colander. Allow it to sit for a minute or two so excess water can escape—too much moisture can thin out your cheese sauce. You can even pat the florets gently with a clean kitchen towel to ensure they’re dry enough to hold the creamy sauce.
- Coat with Cheese Sauce: Transfer the drained cauliflower florets into a large mixing bowl. Pour the prepared cheese sauce over the cauliflower and toss gently until every floret is coated in creamy goodness. The sauce should cling to the cauliflower without pooling excessively at the bottom.
- Assemble the Bake: Lightly grease an 8x8-inch baking dish. Pour the cauliflower mixture into the dish, spreading it evenly so the sauce is distributed throughout.Sprinkle the ¼ cup panko breadcrumbs evenly over the top to add crunch and texture.
- Broil to Golden Perfection: Place the baking dish under the broiler and cook for about 2 minutes, or until the breadcrumbs turn a beautiful golden-brown and crisp. Keep a close eye on this step—the broiler works quickly, and the topping can burn in seconds if left unattended.
- Add Finishing Touches & Serve: Carefully remove the dish from the oven and let it cool slightly for 2–3 minutes. For added flavor and presentation, sprinkle with freshly grated Parmesan or vegan Parmesan before serving. Serve warm as a hearty main dish or a nourishing side.
Notes
- Use a fresh, firm cauliflower head for best results—avoid florets that are mushy or discolored.
- Do not overcook the cauliflower during boiling; slightly firm florets hold their shape better when baked.
- The cheese sauce can be made ahead of time and refrigerated for up to 3 days.
- For a stronger flavor, add extra smoked paprika or a pinch of chili flakes to the sauce.
- Broil carefully—panko breadcrumbs brown very quickly. Stay close to the oven to avoid burning.
- Swap panko with gluten-free breadcrumbs for a gluten-free version.
- Use vegan cheese sauce and vegan Parmesan for a completely plant-based recipe.
- Make it more filling by stirring in chickpeas, lentils, or cooked quinoa before baking.
- Serve warm; reheating may slightly soften the breadcrumb topping.
- Garnish with fresh herbs like parsley or chives for a bright finishing touch.
