Cauliflower Mac and Cheese

The original recipe didn't call for any pasta noodles, but the consistency seemed a little too soupy so I decided to add just a little, about 1/2 cup of cooked whole wheat macaroni noodles. After baking, it was perfect!

Cauliflower Mac and Cheese
adapted from Dianasaur Dishes

1 small head cauliflower
1/2 cup cooked whole wheat macaroni noodles
1 cup 2% milk
1/4 cup cream cheese
1 1/2 cup shredded cheddar cheese
1/4 cup light sour crea
1/4 tsp garlic powder
1/4 tsp dry mustard
salt & pepper to taste
3 Tbs melted butter
2/3 cup panko bread crumbs or whole wheat bread crumbs (home made)
1/4 cup fresh grated Parmesan cheese


Preheat the oven to 400 degrees.


1. Cut cauliflower into small macaroni sized pieces (florets and stems) and place in a casserole dish.

2. Roast cauliflower for 15-20 minutes, until the edges are golden and it is easily pierced with a fork.

3. While cauliflower is roasting, fill a saucepan with the milk, cream cheese and shredded cheddar. Heat on medium high.

4. Slowly whisk the cheese as it melts until sauce is well mixed. Add sour cream to thicken. Stir in garlic powder, dry mustard, and salt and pepper to taste.

5. Remove roasted cauliflower from oven, stir in pasta noodles, and pour cheese sauce over cauliflower and pasta. Mix evenly.

6. Combine melted butter, breadcrumbs, and parmesan. Spread over the cauliflower.

7. Roast uncovered in the oven for 15-20 minutes, until crumbs are golden brown and cheese is bubbling.