Description
A delicious and creamy Buffalo Cauliflower Mac and Cheese featuring roasted cauliflower tossed in a spicy buffalo sauce mixed into cheesy pasta, topped with a crispy breadcrumb crust. Perfect for a comforting vegetarian meal with a flavorful kick.
Ingredients
Units
Scale
For the Cauliflower:
- 4-6 cups cauliflower florets
- 1 tablespoon olive oil or avocado oil
- Freshly ground salt and pepper
For the Mac and Cheese:
- 8 ounces dry pasta shells or cavatappi (or any pasta you’d like, gluten free if desired)
- 2 tablespoons butter
- 1/4 cup all purpose flour (or sub whole wheat or gluten free all purpose flour)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 3/4 cups unsweetened cashew milk, almond milk or regular milk
- 6 oz sharp cheddar cheese (about 1 1/2 cups shredded cheddar cheese)
- 1/2 cup medium to hot buffalo sauce
For Topping:
- 2 oz sharp cheddar cheese, shredded and reserved for the topping (about 1/2 cup shredded cheddar cheese)
- 3/4 cup panko breadcrumbs
- 1 tablespoon melted butter
To Garnish:
- Green onion, (green part only)
Instructions
- Roast Cauliflower: Preheat the oven to 375°F. Line a large baking sheet with parchment paper. Toss cauliflower florets with olive oil, salt, and pepper, spreading them evenly on the sheet. Roast for 25-30 minutes, flipping halfway through, until tender and slightly golden. Keep the oven heated for later use.
- Cook Pasta: While cauliflower roasts, boil noodles in a large pot according to package instructions until al dente. Drain and return noodles to the pot.
- Make Cheese Sauce: In a large skillet over medium heat, melt butter. Whisk in a little of the flour, then slowly add milk gradually, alternating with the flour while whisking vigorously to avoid lumps. Bring to a boil, then reduce heat and simmer, stirring occasionally until thickened. Add onion powder, garlic powder, salt, and freshly ground black pepper to taste.
- Add Cheese and Buffalo Sauce: Stir shredded sharp cheddar cheese into the sauce until melted and smooth. Pour cheese sauce over the drained noodles, then add buffalo sauce. Stir everything to coat noodles evenly.
- Combine with Cauliflower: Add the roasted cauliflower to the cheesy buffalo noodles and mix gently to combine.
- Prepare for Baking: Grease a 2-quart baking dish (9×9 inch or 11×7 inch pan) with nonstick spray, olive oil, or butter. Pour the mac and cheese mixture into the dish and spread evenly. Sprinkle the remaining shredded cheddar cheese on top if extra cheesiness is desired.
- Add Topping and Bake: In a small bowl, combine panko breadcrumbs with melted butter. Sprinkle the mixture evenly over the mac and cheese. Bake for 25 minutes or until the breadcrumbs are crispy and golden brown.
- Garnish and Serve: Remove from the oven and garnish with sliced green onions (green part only). Serve warm. Makes about 6 servings.
Notes
- Unsweetened almond or cashew milk works best, but you can use any milk including 2% or whole milk for a richer sauce.
- Shredding your own cheese from a block improves melting and flavor.
- For a heartier dish, add shredded or cubed cooked chicken breast before baking.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 442
- Sugar: 2.8g
- Sodium: 550mg
- Fat: 22.4g
- Saturated Fat: 12g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 44.7g
- Fiber: 3.7g
- Protein: 15.9g
- Cholesterol: 40mg
