Mac and “Cheese”

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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Salt and pepper

One 1-pound box pasta

1/4 cup oil

1 head cauliflower, cut into small pieces

1 cup diced onion

2 cloves garlic

2 cups water or vegetable stock

1/2 teaspoon grated nutmeg

1 cup breadcrumbs

2 tablespoons chopped fresh herbs (parsley, rosemary or thyme)

1/4 cup dairy-free or vegan Parmesan


  1. Preheat the oven to 475 degrees F.
  2. Bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook for 3 minutes less than the package instructions. Drain and set aside.
  3. Meanwhile, heat a large pan over medium heat and add the oil. When hot, add the cauliflower and onions and saute until starting to soften, 3 to 5 minutes. Add the garlic and cook for another minute. Add the water or stock, bring to a simmer and simmer until everything is soft, about 3 minutes. Add the nutmeg. Check the seasoning and add salt and pepper to taste. Remove from the heat and let cool slightly. Transfer to a blender and puree until smooth.
  4. Toss the pasta with the puree in a medium bowl. Transfer to a baking dish and top with the breadcrumbs, herbs and dairy-free Parmesan. Bake until warmed through and the breadcrumbs are toasted, 3 to 5 minutes.