Creamy Cauliflower Mac and Cheese


Why recepie famous for?

This creamy cauliflower mac and cheese is so good you'll forget it's full of healthy veggies.


2 bay leaves
1 head organic cauliflower, washed and chopped
8 ounces short organic pasta of your choice (macaroni, ziti, gluten free, etc.)
½ cup grated organic, grass fed cheese, (I like sharp cheddar)
½ cup grated organic hard white cheese (I used Asiago)
1 Tablespoon organic Dijon mustard (or to taste)
1 teaspoon chopped dried organic parsley
sea salt and black pepper to taste
½ clove organic garlic, pressed
⅓ cup grated cheese for the top (optional)
½ cup bread crumbs for the top (optional)


Preheat oven to 400 degrees. In a large pot, bring water and a little salt to a boil. While the water heats, heat the chicken or vegetable stock and the bay leaves on medium high until bubbles form around the edge of the pan, then turn off the heat and allow it to steep.
Add the chopped cauliflower to the boiling water, and cook for 20-25 minutes. When the cauliflower is very tender, spoon it out with a slotted spoon and allow it to drain well. Add the pasta to the cooking water, and cook for about 5 minutes…the pasta won’t be done, but that’s ok. It will finish cooking in the oven. Drain the noodles and return them to the pot.
To make the sauce, puree the cauliflower in a food processor (work in batches if you need to). Add the cheeses to the hot cauliflower puree. Remove the bay leaves and add enough stock to form a creamy (but not watery) sauce, then add the coconut oil, mustard, garlic, parsley, sea salt and pepper. Blend until smooth.
Stir the sauce into the noodles, then transfer the mac and cheese into a greased 9×9 baking pan.
Sprinkle grated cheese and/or bread crumbs on top, if using. Bake for 15-20 minutes, or until the pasta is bubbling and the topping (if you’re making it with topping) begins to brown.

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