Cauliflower Mac & Cheese

  • 15min prep
  • 35min cook
  • 6 Servings


  • 8 cups chopped cauliflower florets, ½-inch pieces

  • 1 tablespoon butter

  • 2 teaspoons olive oil

  • ¼ cup minced onion

  • 3 tablespoon flour

  • 2 cups milk

  • 2 cups freshly grated sharp cheddar

  • ½ teaspoons salt


  • Preheat the oven to 4200ºC.

  • Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender crisp, 6 to 7 minutes. Drain and set aside in a large bowl.

  • Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.

  • Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes, to cook out the flour.

  • Add the milk and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with ½ teaspoon salt and black pepper.

  • Once it becomes thick, remove from heat completely onto another burner if possible. Add the cheddar cheese, ¼ cup at a time mixing well until cheese is all melted.

  • Stir in cooked cauliflower, then pour into a baking dish and bake until bubbly and golden, about 15 to 20 minutes. Then broil 2 minutes, or until the top is slightly browned.