Creamy Cauliflower Mac & Cheese
This Creamy Cauliflower Mac & Cheese is a delicious, comforting twist on the classic, with extra veggies hidden in the sauce for a wholesome boost. With sautéed leek and celery, a whole head of cauliflower, and a velvety cheese blend, it’s the perfect way to sneak in some extra nourishment without compromising on flavour.
The result is rich, cheesy and satisfying, everything you want from a mac and cheese while also feeling a little lighter and more nourishing. Finished with a golden topping of cheesy breadcrumbs, parsley and olive oil, it’s the kind of meal the whole family will devour.
It’s freezer-friendly, make-ahead friendly, and kid-approved. Serve it as a main with a side salad, or pair it with grilled proteins or roast veg for an extra-hearty dinner.
Creamy Cauliflower Mac & Cheese
Rate this RecipeEquipment
- Large Frying Pan
- Large saucepan
- Medium baking dish (approx. 24cm x 20cm)
- Sharp knife & chopping board
- Measuring Cups & Spoons
- Wooden spoon or spatula
- Grater
- Foil
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 tablespoons butter split through recipe
- 1 leek Large, finely sliced
- 3 sticks celery very finely chopped
- 1 cauliflower approx. 600g, chopped or broken into small florets
- 1 tablespoon plain flour
- 425 ml full cream milk
- 1 teaspoon dijon mustard
- 2 teaspoons vegetable stock powder mixed with 1/2 cup water
- 400 grams pasta small, dried
- Seal salt flakes & cracked black pepper
- 1/2 cup sour cream
- 1 cup parmesan freshly grated
- 1 cup mozzarella cheese or tasty, grated
Topping:
- 1.5 cups mozzarella grated cheese – I use a mix
- 1/2 cup parsley finely chopped
- 1/2 cup panko breadcrumbs
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter softened and chopped
Instructions
- Preheat the oven to 200 degrees fan forced.
- Put a large frying pan on a medium heat and add the olive oil and 1 tablespoon butter, let it get hot and melt. Add the leek, celery and sauté for 3-4 mins. Then add the chopped cauliflower. Sauté for 10 mins. If the bottom of the pan starts to brown or burn, just add a tablespoon of water each time to the brown spot to stop it from burning.
- Add the flour and stir for 2 minutes (to make sure it cooks out). Add 2 tablespoons butter and combine. Follow by adding the mustard, milk and stock/water and stir for about 5 mins. Season well with sea salt & cracked black pepper. Then stir through the parmesan, sour cream and tasty OR mozzarella cheese.
- Meanwhile, place a large saucepan of salted water onto boil. Cook the pasta for approx. 8 minutes, it will still be a little hard, but will continue cooking in the oven. Reserve a cup of starchy cooking water, drain the pasta and pour into a large baking dish (approx. 24cm X 20cm).
- Pour the creamy sauce over the pasta and mix through really well. You might want to do this in stages so you really get the sauce through the pasta. If it seems a bit dry, then add a little of your starchy pasta water here until you reach a good consistency.
- For the topping, mix all ingredients together and sprinkle over the bake. Season well with sea salt & black pepper.
- Cover with foil and bake for 25 minutes. Remove the foil and turn the oven up to 220 degrees fan forced and bake for a further 10 mins. Serve while hot.
Notes
Cooking Tips for Beginners
- Cut cauliflower into small, even pieces for quicker cooking.
- Deglaze pan with water to avoid burnt bits.
- Slightly undercook pasta so it doesn’t go mushy.
- Taste sauce before assembling and adjust seasoning.
- For extra texture, grill topping for final 2–3 minutes.
Serving Suggestions
- Pair with a crisp green salad or roast veggies.
- Serve alongside grilled chicken or fish.
- Add crispy bacon or sautéed mushrooms into the sauce.
- Use as a side for BBQs or potluck gatherings.
Freezer-Friendly
- Cool completely before freezing.
- Freeze in portions or as a whole bake.
- Wrap well and freeze for up to 2 months.
- Reheat from frozen at 180°C covered with foil until hot.
Storage Advice
- Fridge: Store in airtight container for up to 3 days.
- Freezer: Store in airtight containers or foil-wrapped.
- Reheat: Microwave or oven-heat until piping hot.
Meal Prep Instructions
- Make cauliflower sauce and store in fridge (up to 2 days).
- Cook and cool pasta ahead.
- Grate cheese and prep topping ingredients.
- Assemble fresh and bake when ready to eat.
Substitutions
- Leek & celery: Use onion or zucchini instead.
- Cauliflower: Replace with broccoli or pumpkin.
- Sour cream: Use Greek yoghurt or cream cheese.
- Mozzarella: Try tasty cheese or gruyere.
- Gluten-free: Use GF pasta and flour.
FAQs
1. Can I make this gluten-free?Yes, use gluten-free pasta and plain GF flour. 2. Can I add protein?
Definitely, stir through shredded chicken or bacon. 3. Can I skip the breadcrumbs?
Yes, just top with extra cheese and parsley. 4. Will kids like it?
It’s creamy and cheesy with hidden veg, very kid-friendly! 5. Can I use frozen cauliflower?
Yes, just defrost and pat dry before using.
Helpful Hints
- Use a food processor to finely chop veg quickly.
- Sauce thickens as it bakes, don’t make it too thick at first.
- Grate your own cheese for best melt and flavour.
- Mix the pasta and sauce in stages to ensure it’s well combined.
- Great for sneaking in extra veg, try grated carrot or zucchini too!
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