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Cauliflower mac n cheese

Cauliflower mac n cheese

Total Time
25 min
10 min
15 min
Like magic, puréed cauliflower adds a rich body to this sauce without a speck of cream or butter. Satisfying on its own or served as a hearty side to roast chicken or pork fillet.


Dry pasta

250 g, elbow variety

Cauliflower rice (100% cauliflower)

3 cup(s), fresh or thawed, frozen cauliflower, (360g)


3 clove(s), crushed

Light evaporated milk

1 cup(s), (250ml)

Grated parmesan cheese

½ cup(s), (40g)

Fresh chives

2 tbs, chopped

Oil spray

1 x 3 second spray(s)


  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook cauliflower and garlic, stirring often, for about 4 minutes or until tender. Transfer cauliflower mixture to a large blender. Add evaporated milk, season with salt and pepper and blend until smooth. Add parmesan and blend until combined.
  3. Return cauliflower mixture to the frying pan. Add pasta and stir well to coat. Cook, stirring, over medium heat for about 3 minutes or until heated through. Serve sprinkled with chives.


INGREDIENT TIP: For a bolder flavour, replace parmesan with pecorino romano. Pecorino is made with sheep’s milk instead of cow’s milk, making its flavour a bit saltier and sharper.