Cauliflower Mac and Cheese

Mac and cheese is the world’s comfort food and rightly so. Enjoying a big boy of mac and cheese is so satisfying for many reasons. It’s creamy, cheesy, crispy and gooey to name a few. I’m going to show you a version that is more than half the fat without any compromise. That’s right, no butter or cream, just cauliflower, which provides the silky creamy qualities.

Serves 2


  • For the mac and cheese
    • 4 cloves garlic, minced
    • ½ white onion, diced
    • 200 grams macaroni
    • 2 tsp olive oil
    • 250 grams cauliflower, roughly chopped
    • 250 grams milk
    • 75 grams mature aged cheddar, grated or finely chopped
    • Lawry’s seasoning salt to taste
  • For the crispy breadcrumb topping
    • ½ cup breadcrumbs
    • 1 tsp olive oil
    • 2 cloves of garlic, finely chopped
    • Small handful of parsley, finely chopped
    • Salt and pepper


  • For the breadcrumb topping
    • Heat a pan on high heat, add and fry the garlic in the oil until fragrant
    • Add the breadcrumb and keep sauteeing until golden
    • Remove from the heat, finish with the parsley and seasoning
  • For the mac and cheese
    • Boil the pasta in a pot of heavily salted water until 2 minutes shy of the packagers instructions.
    • Drain and set aside. In the same pot, add the oil, onions, garlic on medium heat and cook until translucent
    • Add in the cauliflower, cover with milk, bring up to a boil and simmer until the cauliflower can easily be pierced by a fork
    • Transfer the mixture to a blender, add the cheese and slowly blend gradually increasing the speed until creamy and smooth. 
    • Mix the sauce and the cooked pasta in the pot and transfer to a baking pan of your choice
    • Top with the breadcrumbs and serve while hot

Chef’s tips:

  • Do not add the cheese while cooking the cauliflower. Since you are using an aged cheddar, the texture will go grainy unless you slowly introduce the heat while blending
  • If you don’t have Lawry’s, you can simply use salt and pepper
  • Make sure you don’t brown the onions in order to keep the color bright white

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