Roasted Cauliflower Baked Mac N Cheese


It’s Friday!  And for that I’m going to wrap you up and tuck you into a bubbly hot mess of cheese.

That’s just what friends are for, right?  We’re for comforting, soothing, and helping you through lives hard times, and the good ones.  Like when we’re shoveling piping hot Mac N Cheese down your gullet.

I’m still totally onto my cheese cravings.  I don’t think this love/relationship will ever falter.  This time I went a little different with this Mac N Cheese.  And I don’t know if I’ll ever go back.

I have never been a fan of boxed Mac.  I think it’s because my Mom has always made the most delicious homemade stuff, and for that I’ve been eternally spoiled.  And lets just face it; powdered cheese is scary.  Like nightmarish frightening.  Right up there with dreams of being naked in class in Junior High, and sink holes.

I even managed to get the man of the house on board with this lightened up Mac.  I loved the addition of cauliflower.  I think it’s a great way for mom’s to sneak in an extra dose of veggies into their picky families lives.  Just be sure not to skip out on the roasting part.  This gives the cauliflower that extra boost of deliciousness.  And it actually was the shinning star in this dish…believe it or not.

Also, I love mine served with a big old side of peas.  Something about Mac N Cheese and peas, I cannot have one without the other.  Now, go home tonight, settle in with a big bowl of Cauliflower Mac, and remember who loves you.  Me.
Also, you know what would go perfect with this (if you’re not pregnant)…a green beer.  Have a great weekend!

Roasted Cauliflower Baked Mac N Cheese

Serves 4
Prep time 5 minutes
Cook time 45 minutes
Total time 50 minutes
A lightened up version of a classic favorite. With a sneaky delicious addition of roasted cauliflower. Your family will love it!


  • 2 cups whole wheat fisilli noodles (penne works great too)
  • 2 cups cauliflower florets
  • 2 tablespoons olive oil
  • 1/4 cup onions (diced)
  • 4 cloves garlic (minced)
  • 1 cup chicken stock (low sodium)
  • 1 teaspoon each: garlic powder & pepper
  • 1/2 teaspoon garlic salt
  • 1 tablespoon flour
  • 1/2 cup milk
  • 1 cup Parmesan cheese (shredded)
  • 1 cup mozzarella cheese (shredded)


A lightened up version of a classic favorite.  With a sneaky delicious addition of roasted cauliflower.  Your family will love it!


Step 1
Preheat oven to 450 degrees. Spray an 8 x 11 baking dish with cooking spray and set aside.

Toss cauliflower onto a baking sheet and roast about 25 minutes, until tender and starting to brown.
Step 2
Cook pasta according to package directions.

Meanwhile, in a large skillet over medium high heat add 1 tablespoon olive oil, onions, and garlic. Let bloom for 2 minutes. Add in chicken stock and spices. Let simmer about 5 more minutes.

Now whisk in flour and milk. Let mixture thicken and simmer about 5 more minutes. Taste and adjust seasonings.
Step 3
Now add in cooked pasta, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese, and cauliflower. Stir well to combine.

Pour into baking dish and top with remaining cheeses.

Step 4
Bake 20-25 minutes until cheese is golden brown and bubbly.

Enjoy...I like mine with peas. Lots of peas...

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