One-Pot Cauliflower Mac and Cheese

No draining or cheese sauce-making required! Cauliflower stands in for milk in this nostalgic, cleaned-up comfort food recipe that’s ready in as little as 20 minutes. The easiest method for this is using a multi-cooker, but stovetop instructions are included if you don’t have one.

One-Pot Cauliflower Mac and Cheese

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Servings

4 people

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Ingredients

Toppings

• 1 Tbsp unsalted butter or olive oil
• 3/4 cup whole grain or gluten-free panko breadcrumbs
• 1/4 tsp dried thyme
• 1 cup frozen peas warmed
• 1/4 tsp ground black pepper

Cauliflower mac and cheese

• 3 cups water
• 2 1/2 cups whole grain or gluten-free orecchiette or elbow macaroni
• 3/4 lb frozen cauliflower florets
• 1 Tbsp unsalted butter or vegan butter
• 1 tsp dried onion flakes
• 1/4 tsp grated nutmeg
• 2 cups grated old cheddar cheese or meltable vegan cheddar cheese
• salt as needed

Ingredients Toppings 1 Tbsp unsalted butter or olive oil 3/4 cup whole grain or gluten-free panko breadcrumbs 1/4 tsp dried thyme 1 cup frozen peas warmed 1/4 tsp ground black pepper Cauliflower mac and cheese 3 cups water 2 1/2 cups whole grain or gluten-free orecchiette or elbow macaroni 3/4 lb frozen cauliflower florets 1 Tbsp unsalted butter or vegan butter 1 tsp dried onion flakes 1/4 tsp grated nutmeg 2 cups grated old cheddar cheese or meltable vegan cheddar cheese salt as needed

Servings 4 people Print Recipe

Instructions

1. For breadcrumbs, in your multi-cooker, press sauté on the normal setting. Add butter or olive oil, waiting until butter is melted or olive oil is shimmering before adding breadcrumbs and thyme. Stir until breadcrumbs have toasted, 2 to 4 minutes. Transfer to bowl until ready to serve. Wipe out or wash pot to remove any crumbs.
2. For mac and cheese, in your multi-cooker, add water, pasta, cauliflower, butter, onion flakes, and nutmeg. Close lid and ensure it is sealed (not venting). Select pressure cooker function on high and cook for 9 minutes. Quick release using the venting lever (best to do this under a running kitchen exhaust fan). Once pressure has released, open lid and vigorously stir and mash with wooden spoon to break up cauliflower, creating a creamy sauce. Stir in cheddar cheese until melted, close lid, and rest for 5 minutes. Stir again before serving topped with breadcrumbs, warmed peas, and black pepper.
3. !Stovetop mac and cheese
4. Make the breadcrumbs using the same directions but in a large pot over medium heat, then wipe out or wash pot. Add water, pasta, cauliflower, butter, onion flakes, nutmeg, and salt to large pot. Bring everything to a boil, reduce to medium, and cook for 10 to 15 minutes, stirring often, until noodles are cooked. Add additional water if it looks dry before noodles are tender. Mash cauliflower to form sauce, and stir in cheese until melted. Taste and season with salt, if needed. Cover and rest for 5 minutes before serving. Stir pasta and serve topped with breadcrumbs, peas, and black pepper.

Recipe Notes

Per serving: 581 calories; 29 g protein; 26 g total fat (16 g sat. fat); 61 g total carbohydrates (2 g sugars, 10 g fiber); 436 mg sodium