Lightened up and boasting a whole head of cauliflower, instead of cups of cream, this Cheesy Cauliflower Mac and Cheese recipe is so rich and creamy just like traditional macaroni and cheese. You won't even be able to tell it contains lots of hidden cauliflower. Easy to make, and easy to meal prep, this dish is the ultimate comfort food and makes the perfect side dish when hosting or asked to bring something along to a potluck.
If you are a big fan of epic side dishes then you need to check out this Vegetarian Four Cheese Roasted and Stuffed Butternut Squash next!
Cauliflower Mac and Cheese
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If you have never tried cauliflower mac and cheese before then you are in for a big treat!
This sauce is so smooth, creamy, and cheesy without the need for lots of cream. Instead, it boasts a whole head of cauliflower that is steamed and then blended with the rest of the sauce ingredients to give an amazingly decadent sauce that is surprisingly light.
For this homemade version you are going to need:
- cauliflower: you can use fresh or frozen cauliflower, it is going to be blended up with the rest of the sauce ingredients so it really doesn't matter if it gets a little bit mushy in the process;
- milk: you can use regular whole milk or plant-based milk such as almond milk here;
- avocado oil: or any other cooking oil of choice such as olive oil;
- eschallots (shallots): these are the pink onion-looking things found in the same section of the store as the garlic, ginger, and onions;
- cream: use a heavy cream here for richness;
- shredded gruyere: you will want to shred this yourself to make sure you end up with a super silky and smooth sauce. Pres-shredded cheese tends to have preservatives added that can give the sauce a grainy texture. You can sub in another cheese of choice if preferred;
- parsley: fresh is best, however, dried parsley can be used in a pinch;
- macaroni pasta shapes: use whatever other pasta you prefer, I prefer macaroni as this is a mac and cheese, and it collects little pools of cheese sauce inside which is just delicious, but flavor-wise, any other variety will work just as well;
- panko breadcrumbs or homemade breadcrumbs: panko is better as they get extra crispy. They can be found in the Asian section of most well-stocked grocery stores, however, plain toasted breadcrumbs can be used if needed;
- parmesan cheese: again, please shred your own to avoid the grainy texture that comes with pre-shredded cheese;
- salt and freshly ground pepper to taste.
Don't worry, you aren't going to taste the cauliflower in there, when mixed with the gruyere and the other ingredients it becomes a luxurious cheesy sauce and no one will be the wiser.
Why Use Cauliflower?
So, why use cauliflower?
Well, it gives the dish some serious creaminess, without having to use much cream, making it slightly lighter, but still luxurious and rich.
It is a great way to get some extra veggies into your system (without even knowing it) whilst indulging in carb heaven, and IMHO it tastes so much better.
Cauliflower mac and cheese is rich and decadent, but loaded with veggies - win!
Assembly Tips and Tricks
This is super easy to make, but there are some tips you might need to make sure you end up with a silky smooth cauliflower and gruyere sauce.
I love using a cast-iron skillet to whip up mac and cheese as it gets it nice and bubbly around the edges, and looks gorgeous when served. However, use any saucepan you like, as long as it will fit into the oven and under the broiler.
Be sure to use a cooking spray or brush the pan with some cooking oil prior to adding the mac and cheese for easier clean up.
Cauliflower
Cut the cauliflower into relatively evenly sized cauliflower florets prior to steaming over some boiling water to ensure all pieces cook evenly.
Once you have added the cooked cauliflower and milk to the blender, blend until smooth. If the mixture isn't becoming smooth, add more milk a little at a time until you get a really smooth consistency.
Frozen cauliflower can also be used, just cook and blend as you would with fresh cauliflower.
Gruyere Cheese
Try to avoid pre-shredded cheese.
Pre-shredded cheese comes with a lot of extra additives and preservatives which can give it a grainy texture when melted into the sauce.
If you do not have access to gruyere, another cheese can be used instead, why not try:
- cream cheese
- sharp cheddar cheese
- Monterey jack
- mozzarella cheese
Or a mixture of cheeses depending on what you have available.
Meal Prepping Tips
This dish can be partially meal-prepped ahead of time by making the sauce ahead of time and storing it in the fridge until needed. When it comes time to serve up, simply heat the sauce in the Microwave or stovetop, mix with freshly cooked al dente pasta, and pop it under the grill/broiler until golden brown on top.
The sauce can be stored in the fridge for up to 3 days.
The cauliflower cheese sauce can also be frozen until needed.
If it becomes a bit thick simply add some extra water or milk until the sauce loosens enough to be stirred through the cooked pasta.
If you plan on taking this is a potluck etc, the entire dish can be assembled in an oven-friendly and broiler-friendly baking dish, stored in the fridge and popped into the oven to warm, and then under the broiler to crisp up the top and make sure the cheese is nice and melted.
Serving Suggestions and Substitutions
This delicious cauliflower mac and cheese can be served as a side dish, or even as a main dish with a side of salad.
It goes really well with chicken, like these Crusted Sage and Macadamia Nut Chicken Breasts, or this homemade rotisserie chicken.
Want It Spicy: If you like a little bit of a kick why not add some cayenne pepper or chili flakes to the cheese sauce when it is in the blender?
Change things up by adding:
- crushed pork rinds on top instead of, or as well as, the breadcrumbs;
- crumbled bacon stirred through the pasta and cheese;
- chunky cauliflower rice instead of the pasta for a low carb cauliflower mac;
- a sprinkly of nutritional yeast mixed in with the breadcrumbs for some extra cheesiness without extra cheese
Frequently Asked Questions
If your sauce isn't thickening up you may want to add some all purpose flour to some water and mix until combined. Stir this into the cauliflower sauce and it should thicken up more.
Yes. Simply sub in some shredded vegan cheese and some nutritional yeast with a teaspoon of dijon mustard, and add it to the sauce where you would normally add the cheese.
Store leftovers in an airtight container in the fridge for up to 5 days. It can also be frozen for up to 3 months, however I find it is better if eaten fresh.
Happy Eating
xx
Recipe
Gruyere and Cauliflower Mac and Cheese Recipe
Ingredients
- 1 large head cauliflower
- ½ cup milk
- 1 tablespoon avocado oil or cooking oil of choice
- 2 eschallots finely chopped
- ½ cup cream
- 1 ½ cups shredded gruyere
- 1 tablespoon finely chopped parsley
- 16 oz macaroni
- ¼ cup panko breadcrumbs or homemade
- 2 tablespoon finely grated parmesan
- salt and pepper to taste
Instructions
- Chop the cauliflower into florets and steam until tender, about 5-7 minutes. Pop the steamed cauliflower into a blender with the milk, and blend until smooth and creamy
- Meanwhile, heat avocado oil in a skillet on medium heat. Once hot, add in the chopped shallots, and sauce for 1-2 minutes
- Add in the cauliflower sauce, cream and shredded gruyere and parsley and stir to combine. Heat through
- While the sauce is heating, cook the macaroni in a separate pot, according to package instructions. Once cooked, drain and empty the pasta into the cauliflower sauce, and stir to combine. Salt and pepper to taste
- Turn the broiler to high, mix the parmesan and breadcrumbs together and sprinkle the breadcrumb mixture on top of the pasta mixture. Pop under the broiler until browned and crunchy, about 5 mins
- Serve and enjoy
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Cindy says
Gruyere cheese is my absolute favorite and really made this recipe divine! Seriously it is company-worthy. I’ll definitely be making it agin.
Cindy says
I've been looking for a mac and cheese recipe to try - this is DELISH!
Donna1 says
Hope you love it as much as we do 🙂
Patricia @ Grab a Plate says
Oh!! This looks amazing! I love that the cauli becomes the cream. Can't wait to try this (I can understand why your kids would love it)!
Donna1 says
Thanks Patricia, yes the little ones were definitely big fans 🙂 And cauliflower cream is fast becoming a favourite around here!
Lucie says
Yes! Sneak in those veggies! 🙂 I love your shots by the way, they make me want to poke at my screen with a fork <3
Donna1 says
Haha that just gave me the best laugh, thanks Lucie 🙂
Gin says
Cauliflower is such a smart way to lighten up mac and cheese!
Donna1 says
I know right!!
Vanessa @ VeganFamilyRecipes.com says
Holy Cow! This looks great! Mac n' cheese is always a winner 😀
Donna1 says
Yeah I am definitely starting to get on board the mac and cheese train 🙂
pragati says
I want this right now. Like right NOW...love making the cauliflower sauce and this is one of my fave dishes. Haven't done it with gruyere though...gouda tastes great here too..the bread crumbs are looking nice and brown!
Donna1 says
cauliflower sauce is so good, right? Gouda would be awesome too - I will have to try that next time to mix it up 🙂
Sophia @veggies dont bite says
Mac and cheese is just the best! Love it baked especially.
Donna1 says
Yeah it's s good baked!
Erin says
holy smokes this looks good!!!
Donna1 says
Thanks Erin 🙂
Mel@avirtualvegan.com says
I love that you've added cauliflower to this to add different textures and more nutrition. It looks lovely.
Linda @ Veganosity says
There's nothing quite as good as homemade mac n' cheese. I actually make a really delicious vegan version of this using the cauliflower and cashews to make the cheese. And yes to breadcrumbs on top!
Donna1 says
Yum, that sounds great too - I love cashew cheese! I made a vegan version with nutritional yeast, which was pretty delicious 🙂
Uma Srinivas says
Sounds good to me. I like cauliflower dish . But I don't know what is Gruyere ? Sounds like cheese:)
Donna1 says
Yes it's cheese 🙂 really yummy cheese! You can sub in cheddar if thats what you have, but gruyere has a much milder flavour
Jenn says
Love those stringy cheese shots! Cauliflower mac and cheese is a great idea! It looks wonderful!
Donna1 says
Oh thanks Jenn! The stringy cheese shots actually happened by accident, but I was very impressed with my own accident 🙂
Debra says
Now we're talking - your Mac & Cheese is just delicious and I love the way you've lightened it up. Somebody pass me a spoon! 😀
Kelly @ TastingPage says
I'm always all for sneaking in vegetables anywhere I can, so this recipe is a winner in my book!
Donna1 says
I know right! I always feel so good when non veggie fans come back for seconds, and only you know it is loaded with something they would normally turn their noses up at 🙂
Danielle Omar says
What an awesome bowl of decadent goodness!
Donna1 says
Very decadent!
Rebecca @ Strength and Sunshine says
Mac and cheese is the ultimate comfort food!
nancy @ ordinary vegan says
Your photos and recipes look wonderful. Thanks for sharing
Donna1 says
Oh thank you Nancy!
Kelly says
This sounds great!
Donna1 says
Thanks Kelly 🙂 We love it!
stacy says
sounds so good- thank you, i am going to try this
Donna1 says
Oh I hope you love it Stacy 🙂