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Cauliflower Mac and Cheese with Panko Topping

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An entire head of cauliflower is steamed then pureed with tangy dijon, fresh garlic, Parmigiano-Reggiano and extra sharp cheddar cheese. This is comfort food you can feel good about enjoying regularly!
Cauliflower Mac and Cheese with Panko Topping - The Lemon BowlThe only thing more comforting than a bowl of creamy mac and cheese is a bowl of creamy mac and cheese that won’t land on your hips. Don’t worry, where this dish lacks in fat and calories it far than makes up for in flavor. My secret? An entire head of cauliflower is steamed then pureed with tangy dijon, fresh garlic, Parmigiano-Reggiano and extra sharp cheddar cheese.

Before you ask, let me calm your fears: no, you do not taste the cauliflower. Trust me, my husband would have been the first to tell me. In fact, he doesn’t even like mac and cheese but he loved this version.

Cauliflower Mac and Cheese - The Lemon BowlBy using whole wheat shells, the dish gets an added dose or protein and fiber that will help keep you satisfied on a smaller portion. In fact, with over 14 grams of protein per serving this pasta would be a perfect meatless entree served with a side salad.

Your fork is waiting.

Cauliflower Mac and Cheese - The Lemon Bowl

Cauliflower Mac and Cheese with Panko Topping

Course: Main Course, Pasta, Side Dish
Cuisine: American
Keyword: mac and cheese using cauliflower
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Calories: 300kcal
Author: Liz Della Croce
An entire head of cauliflower is steamed then pureed with tangy dijon, fresh garlic, Parmigiano-Reggiano and extra sharp cheddar cheese. This is comfort food you can feel good about enjoying regularly!
Questions / Comments?
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Ingredients

  • 4 cups cooked whole wheat pasta shells or short pasta of choice
  • 1 head cauliflower cut into florets
  • 2 cups skim milk
  • 1 tablespoon flour
  • 2.5 ounces sharp cheddar
  • 1 clove garlic grated
  • 1 tablespoon dijon mustard
  • 1 pinch nutmeg
  • ½ teaspoon sea salt
  • 1/4 teaspoon cayenne
  • ¼ cup plain yogurt
  • ½ cup panko bread crumbs
  • 1 tablespoon olive oil
  • 3 tablespoons parmesan cheese

Instructions

  • Pre-heat oven to 450 degrees.
  • Steam cauliflower until tender, about 8-10 minutes then remove from pan and set aside.
  • Whisk together milk and flour in a sauce pot over medium heat until mixture starts to thicken, about 5-7 minutes.
  • Add grated cheddar, garlic, dijon, nutmeg, salt and cayenne and whisk until cheese is melted. Stir in the steamed cauliflower and yogurt then puree until smooth with an immersion blender or pulse until smooth in a blender or food processor.
  • Add noodles and check for seasoning before pouring into a casserole baking dish.
  • In a small bowl, mix together panko, olive oil and parmesan cheese. Sprinkle mixture evenly over the noodles then bake for 15-20 minutes or until topping turns golden brown.

Nutrition Information:

Calories: 300kcal | Carbohydrates: 42.5g | Protein: 14.6g | Fat: 7.8g | Saturated Fat: 2.8g | Polyunsaturated Fat: 5g | Cholesterol: 16mg | Sodium: 464mg | Fiber: 5.3g | Sugar: 8.5g
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Comments

  5. Barbara | Creative Culinary

    February 25, 2014 at 9:17 am

    One of my favorite ways to serve cauliflower is just by topping it with a cheese and mustard mixture…so I thought this sounded great. But you say you can’t even taste it? Am I the only one just a bit disappointed; I actually LIKE cauliflower! Still it seems to be taking the place of other higher caloric foods all over the place. I’m good with that! :)

    Reply

  6. Joanne

    February 24, 2014 at 10:37 pm

    I am always up for healthifying my favorite comfort foods! This way it’s like a double win when you eat it…you satisfy your cravings WITHOUT breaking the calorie bank. I bet I could fool the.boy with this creamy cauliflower sauce!

    Reply

  26. Tina Muir

    February 24, 2014 at 6:57 am

    Yes Please!!! That sounds incredible! I love stuff with a crunch, so this makes mac and cheese even better!! I think I may make that this week. As I am in my intense part of my training for the half marathon, running 75 miles a week, I need to keep my carbs up, but I can enjoy some delicious meals. This is coming to my belly very soon!!! Thanks!

    Reply

  30. Erin @ Texanerin Baking

    February 24, 2014 at 5:59 am

    You can’t taste the cauliflower?! Maybe I need to try this version, then. :) Or do you suppose the mustard plays a part in hiding the taste? I can’t do mustard. I have something of an, um, mustard phobia. I don’t even want it in my fridge! ;)

    Reply

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