Roasted Cauliflower Mac and Cheese

So this recipe comes from my sister Erin and one of her very best friends of all time, Lorri..let me tell you…they are nothing short of fabulous.  You’ll be hearing more about Erin soon.  But, in the meantime…let’s take a look at this recipe she just shot my way.  Wow, oh wow….is it good.   The roasted cauliflower gives this decadent macaroni and cheese and really incredibly taste.  We love to grab the salt shaker and really salt it when it’s served, piping hot…but that’s up to you…oh…this is comfort at its very best.

roasted cauliflower for cauliflower macaroni and cheese
roasting fresh cauliflower for cauliflower macaroni and cheese is amazing
Roasted Cauliflower Mac and Cheese
Prep time
Cook time
Total time
So my sister, Erin, sent me this recipe, that she she got from her awesome dear friend, Lorri...both the Loon and I just love Erin, Lorri (and Laura)...I had to put this on the is simply...AMAZING
Recipe type: Side
Cuisine: American
Serves: 8
  • 1 head of cauliflower, chopped into small florets (don't you just love saying...florets)
  • 1 tablespoon of good olive oil
  • 1½ tablespoons of Kosher salt
  • 1 teaspoon black pepper
  • 8 ounces of elbow pasta
  • 8 ounce of Gruyere cheese, shredded
  • 2½ cups of heavy cream
  • 1 clove of garlic, finely minced
  • 1 teaspoon ground, dry mustard
  • ¼ teaspoon of cayenne pepper
  • ¼ cup of Parmigiano-Reggiano, finely grated
  1. Preheat oven to 375 degree F
  2. Place the cauliflower in a lightly greased baking dish...and then toss with olive oil and ½ teaspoon salt and ½ teaspoon of black pepper.
  3. Bake for 15 minutes, then remove the oven.
  4. Meanwhile...bring a large pot of water to boil..with a about a tablespoon of salt...and then throw in the pasta. Cook until al dente..soft..but still a bit of a bite (about 10 - 12 minutes).
  5. Drain the pasta.
  6. Put the roasted cauliflower in a large bowl, and then add the cooked pasta.
  7. Stir in the shredded Gruyere.
  8. In a separate bowl...whisk together the cream, garlic, mustard, nutmeg, cayenne, ½ teaspoon of Kosher salt and ½ teaspoon of black pepper.
  9. Pour over the pasta and cheese...stir, until well combined.
  10. Evenly sprinkle the Parm-Reg cheese over the top
  11. Bake, uncovered, for 50 minutes.
  12. Let stand for 10 minutes to cool and to set.
  13. Now...enjoy

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: