Cauliflower Mac and Cheese

Brooke Newberry
(Photo: )

Cauliflower Mac and Cheese

  • 8 ounces pasta of choice
  • 5 cups cauliflower florets
  • 1 onion, finely chopped
  • ½ cup parsley, chopped
  • 2 Tablespoons butter
  • 1 1/2 Tablespoons Dijon mustard
  • 1 1/2 cups breadcrumbs
  • 3/4 cup grated Parmesan cheese plus additional (for serving)
  • 1/2 cup heavy whipping cream
  • 2 teaspoons lemon peel, finely grated

Cook pasta until done, about 5 minutes.  Add cauliflower. Cook until cauliflower and pasta are both tender (but still firm to bite), stirring occasionally, about 5 more minutes.

Drain pasta and cauliflower, reserving 1/2 cup cooking liquid. Return both pasta and cauliflower to the pot.

Sauté the onion with the 2 tablespoons butter in large skillet. Whisk in Dijon mustard and then add breadcrumbs. Cook until breadcrumbs are golden and crisp, about 7 minutes.  Transfer breadcrumb mixture to a bowl and set aside. 

Add Parmesan, cream, lemon peel and 1/2 cup cooking liquid to pasta mixture in pot, and turn up to medium heat.  Toss until sauce simmers and coats pasta, about 3 minutes. Season with salt and pepper.

Transfer pasta to a serving bowl. Sprinkle with the breadcrumbs and parsley. Serve with Parmesan.


Transfer pasta to a large bowl. Sprinkle with the breadcrumbs and parsley. Serve with passable Parmesan.

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