Mac and Cheese in Cauliflower Sauce
Serves: 12 servings
  • Olive oil cooking spray
  • 4 Tablespoons butter
  • 1 pound frozen cauliflower florets
  • 2 cups vegetable stock
  • ½ cup finely grated Parmesan cheese
  • 2 cloves garlic
  • ½ cup milk
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 cup gluten-free bread crumbs
  • 1 pound gluten-free pasta (red lentil pasta works well)
  • 2 cups/5 ounces shredded cheddar cheese
  • 1 pint grape or cherry tomatoes, halved or quartered if large
  • 8 ounces crème fraiche
  • Fresh or freeze dried chives (optional garnish)
  1. Preheat the oven to 375 degrees and spray a large casserole dish (at least 9 in. x 13 in.) with olive oil cooking spray.
  2. Add 2 tablespoons of the butter to a blender or food processor. Cook cauliflower according to the package directions and, using a slotted spoon to drain off any excess water, transfer to the blender/food processor. Add the vegetable stock, Parmesan, garlic, milk, salt, and pepper. Process until you have a smooth, fully puréed sauce.
  3. Melt the remaining butter (2 tablespoons) and combine it with the bread crumbs in a small bowl. Set aside.
  4. Cook pasta according to package directions minus 2 minutes. Rinse and drain under cold water and transfer to a large mixing bowl. Add the cheddar, tomatoes, and cauliflower sauce and combine thoroughly. Transfer to the casserole dish and sprinkle on the bread crumbs.
  5. Bake on the bottom rack of the oven for 30 minutes.
  6. Put dollops of creme fraiche on top of each serving. Garnish with chives if desired.
Inspired by Pinch of Yum - Creamy Cauliflower Sauce
Recipe by Queen of My Kitchen at