Cauliflower Veggie Mac N Cheese Recipes

EASY LOW-CARB CAULIFLOWER MAC 'N CHEESE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated.
• Roast in the preheated oven until crisp, 10 to 15 minutes. Place in an 8-inch baking dish.
• Combine Cheddar cheese, heavy cream, ghee, and nutmeg in a saucepan over medium heat; simmer until bubbly, about 5 minutes. Pour over cauliflower; mix well. Sprinkle Parmesan cheese on top.
• Bake in the preheated oven until golden, about 10 minutes.

BEST EVER CAULIFLOWER MAC & CHEESE

Steps:

• Preheat oven to 400 degrees F.
• Cook the cauliflower in simmering water until tender. Use a slotted spoon to remove.
• Cut the cauliflower florets into bite size pieces.
• Return water to the boil and cook the pasta in the same water. Drain.
• Combine the melted butter, breadcrumbs and parmesan cheese in a bowl and set aside.
• Melt the butter in medium sauce pan.
• Add flour mixed with salt, nutmeg and pepper, using a whisk to stir until well blended.
• Slowly add the milk and cream, stirring continuously until blended.
• Simmer for 2 minutes or until it thickens, stirring constantly.
• Remove from heat and add the cheese, stirring until melted.
• Combine the pasta, cauliflower and cheese sauce and transfer to a buttered casserole dish.
• Top with the breadcrumb mixture.
• Bake for 20 minutes, until the breadcrumbs form a crispy crust.

CAULIFLOWER MAC-N-CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 6 minutes. Place cauliflower in a blender or food processor; blend until smooth.
• Coat a large saucepan with non-stick cooking spray; place over medium heat. Add oil and flour; cook, stirring constantly, until a thick paste forms, 1 to 2 minutes. Add milk; cook and stir until mixture thickens, 3 to 4 minutes.
• Mix cauliflower, Cheddar cheese, cream cheese, salt, and pepper into milk mixture; stir until sauce is smooth. Fold macaroni into sauce.

CAULIFLOWER MAC 'N' CHEESE

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Put a large shallow ovenproof casserole pan on a medium heat with the butter.
• Trim, halve, wash and slice the leek and add to the pan. Stir regularly while you trim, slice and add the celery, then trim, chop and add the fennel, if using.
• Break the cauliflower into florets, then cut into 2cm-thick slices and finely slice the stalk and any nice leaves. Add the stalk and leaves to the pan and cook for 10 minutes, or until soft but not coloured, stirring regularly.
• Meanwhile, cook the pasta in a large pan of boiling salted water for 8 minutes (5 if using macaroni). Reserving a mugful of starchy cooking water, drain the pasta and pour into a 25cm x 35cm baking dish (or divide between smaller ones), along with the cauliflower florets.
• Stir the flour into the veg pan for 30 seconds, then gradually pour in the milk, stirring all the time, followed by 500ml of water. Simmer for 5 minutes, then stir in the mustard and season with sea salt and black pepper.
• Let the sauce blip away until thickened while you coarsely grate the cheese.
• Stir the cheese into the sauce, then blitz until smooth with a hand blender, or in batches in a food processor.
• Pour over the pasta and cauliflower florets then, if you need to loosen it, add a little reserved pasta water - the sauce will thicken up as it bakes.
• Blitz your stale bread into crumbs in the processor (or smash up in a clean tea towel). Peel and grate the garlic. Pick the herb leaves, if using, and mix it all together with 1 tablespoon of olive oil.
• Scatter the crumbs over the pasta, grating over more cheese, if you've got it, then bake for 30 minutes, or until golden and bubbling.

CAULIFLOWER VEGGIE MAC 'N CHEESE

Steps:

• NOTE: After I post this recipe, one of the cheese names keeps getting changed to Kerrygold Dubliner Irish Farmhouse cheese and I have corrected it several times, but it won't stay correct. The cheese you want is really called Kerrygold Irish Dubliner cheese NOT Farmhouse. If you cannot find it try using 3/4 cup parmesan AND an extra 3/4 cup Extra Sharp Cheddar as a substitute in place of the Kerrygold Irish Dubliner in the cheese sauce.
• Boil & drain 1 box Whole Wheat Pasta and set on the side in a very large bowl.
• Cut 1 medium head Cauliflower to 1" pieces and boil in hot water until fork tender, drain completely. Then saute the Cauliflower for 5 minutes with 2 Tablespoons of Butter. Transfer to a different bowl and hold separately.
• Using same pan you sauted the Cauliflower in, add 8oz sliced Mushrooms to the pan and saute until cooked completey. Return Cauliflower to the pan with the cooked Mushrooms.
• Rough cut 2 large Tomatoes into large pieces and add to Cauliflower and Mushroom mixture . Heat three ingredients through for approximately 5 - 7 minutes on a medium high heat, stirring frequently. Once done, dump Veggies in large bowl on top of the pasta.
• Cut 6 Green Onions (both white & green parts) into 1/4" slices and add to large bowl of Veggies and Pasta.
• In a separate large pot, melt 4 Tablespoons of Butter (be careful not to brown). Once melted, add 4 Tablespoons Flour and stir constantly to cook Flour for 5 - 10 minutes over medium heat being careful not to brown until flour looks frothy and bubbly.
• Slowly add 4 cups Milk to Flour and Butter mixture, making sure to whisk quickly while adding Milk slowly and constantly to avoid lumps. Heat Milk mixture on low to medium heat until it almost comes to a boil and continue for approximately 20 minutes being careful not to burn Milk or over-boil.
• Once Milk is done and appears to look like it is thickening to a sauce, add 1-1/2 cup Shredded Kerrygold Irish Dubliner Cheese, 1 cup Shredded Swiss Cheese and 1 cup Shredded Extra Sharp Cheddar Cheese and stir slowly until completely melted to a cheese sauce.
• Pour Cheese Sauce over Veggies and Pasta and gently mix to combine thoroughly. Transfer Cauliflower Veggie Mac 'n Cheese to a 9 x 13 baking dish.
• Top evenly with 1 cup Shredded Extra Sharp Cheddar Cheese, 1/2 cup Parmesan Cheese (again Kraft or store brand is fine) and 3 cups seasoned bread crumbs.
• Bake in a 350 degree oven until entire dish is hot bubbly and the edges are browning for about 1 hour and Enjoy!

CAULIFLOWER MAC N CHEESE

Steps:

• Bring water to a boil for pasta. Salt the water and undercook the pasta by 2 minutes, about 5 to 6 minutes.
• While the water comes to a boil, in a covered Dutch oven heat extra-virgin olive oil over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot and add 1 cup stock, cover and steam 12 to 15 minutes until tender. Remove and separate the cauliflower into florets. Discard water from pot.
• Over medium heat in the same pot, melt the butter, then add onions and garlic. Saute for 3 to 4 minutes, until tender. Add in the flour and whisk for 1 minute. Whisk in the whole milk and season with salt, pepper, nutmeg, and sage. When thickened, stir in the Dijon mustard and 2/3 of the combined cheeses.
• Drain the pasta, add to the cauliflower, stir in the cheese sauce, transfer to baking dish, top with remaining cheese. Cool completely and cover for a make-ahead meal.
• Preheat the oven to 400 degrees F.
• Bake until brown on a baking sheet to catch the bubble-over. The casserole will take 40 to 45 minutes to heat through.
• Garnish bowls of cauli-mac-n-cheese with chopped spicy watercress.

VEGAN CAULIFLOWER MAC AND CHEESE

Steps:

• Bring a large pot of water to a boil.
• Put the cauliflower and 1 cup water in a small saucepan over medium heat. Cover, bring to a simmer and cook until the cauliflower is fully softened, about 20 minutes. Transfer the cooked cauliflower and all the cooking liquid to a food processor and set aside. Wipe out the saucepan.
• Heat the oil in the saucepan over medium heat. Add the shallot and garlic and cook, stirring, until softened, about 3 minutes. Stir in the lemon juice, miso, mustard, 1 teaspoon salt, 3/4 teaspoon black pepper, cayenne and turmeric until well combined. Gradually whisk in the almond milk, nutritional yeast and brown sugar and bring just to a simmer. Remove from heat.
• Process the cauliflower until smooth. With the food processor running, gradually add the warm almond milk mixture and process until extra creamy.
• Transfer the cauliflower-almond milk mixture to a large saucepan over medium heat, add the vegan Cheddar and stir occasionally until it melts.
• Meanwhile, add the elbow macaroni to the boiling water and cook according to package directions. Strain, reserving 1 cup of pasta water.
• Add the pasta to the sauce and stir to combine. Stir in some of the reserved pasta cooking liquid to reach your desired consistency. Add salt to taste. Serve hot with hot sauce on the side if using.

CAULIFLOWER "MAC" AND CHEESE

Steps:

• Heat the oven to 450 degrees. Toss the cauliflower with the olive oil on a baking sheet. Season with salt and pepper, spread in an even layer and roast until browned and cooked through but retaining some bite, about 15 minutes.
• Transfer the cauliflower to an 8-inch or other 2-quart baking dish. (You could also bake this in individual ramekins; just mix the cauliflower with the other ingredients in a medium bowl before dividing.) Reserve 1/4 cup Cheddar. Add the remaining 1 1/4 cups Cheddar, heavy cream, garlic and cayenne to the cauliflower and stir to combine. Season with salt and pepper, then top with the reserved 1/4 cup Cheddar.
• Roast until the cream has thickened, the cheese has melted, and some of the cauliflower is browned on top, 15 to 20 minutes. Let sit 5 minutes before serving.

VEGGIE MACARONI & CHEESE

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.

5-INGREDIENT CAULIFLOWER MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• Cut cauliflower into small florets, about 4 cups (1.2 kg).
• Add cauliflower florets into a 6-quart (6 L) Dutch oven of boiling water and boil for 5 minutes.
• Drain the cauliflower in a colander, and return to the pot. Reduce heat to low.
• Add in salt, pepper, and sour cream, and stir until thoroughly combined.
• Stir in cheddar cheese until melted.
• Remove from heat. Top with parsley (optional).
• Enjoy!

HIDDEN VEGGIE MAC & CHEESE RECIPE BY TASTY

Steps:

• Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender.
• Add everything into a blender, including cooking water, and blend until smooth.
• Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream cheese. Stir until smooth.
• Add macaroni, reduce heat, mix thoroughly, and cover for 20 minutes.
• Enjoy!