Cauliflower Mac ‘n Cheese

A slight twist on the trad Mac ‘n Cheese recipe

Honey and cauliflower in Mac ‘n Cheese? Yes, and it’s divine! Perfectly paired with [yellow tail] PURE BRIGHT Chardonnay, you will love this new twist on an old favorite.


Serves 4


  • 2 cups fresh cauliflower florets
  • 2 Tbsp olive oil
  • ½ tsp salt, divided
  • ½ tsp black pepper, divided
  • 2 Tbsp butter 
  • 2 Tbsp flour
  • ¼ tsp onion powder
  • 1 ½ cups milk
  • ½ tsp yellow mustard
  • ½ cup plus 1 Tbsp shredded cheddar cheese 
  • 2 Tbsp shredded Parmesan cheese
  • 1 Tbsp honey 
  • 1 cup cooked pasta (such as cavatappi, elbows, rotini)
  • 2 Tbsp Italian-style seasoned breadcrumbs


  1.  Preheat oven to 425°.
  2. Cut cauliflower florets into smaller florets of uniform size, about 1 ½ inches each.
  3. In a large bowl, combine cauliflower, olive oil, ¼ teaspoon salt and ¼ teaspoon pepper; place on foil-lined baking sheet. 
  4. Roast cauliflower 6 minutes. Stir; roast another 2-3 minutes or until browned. Set aside.
  5. Reduce oven to 350°. 
  6. Melt butter in medium saucepan over medium heat. Whisk in flour, onion powder, remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. Cook 2-3 minutes, whisking constantly.
  7. Whisk in milk and mustard; continue whisking until sauce is smooth and starting to thicken, about 4 minutes.  
  8. Remove from heat. Stir in ½ cup shredded cheddar cheese, Parmesan cheese and honey.
  9. Stir sauce until cheeses melt.
  10. Gently stir in the cooked pasta and the roasted cauliflower, transfer mixture to a small baking dish.
  11. Sprinkle with remaining 1 tablespoon cheddar cheese and the breadcrumbs.
  12. Bake 15 minutes or until bubbly and golden. 

We’ve partnered with [yellow tail] PURE BRIGHT wine for the month of October, see our other posts below.

Grilled Shrimp Skewers with Citrus Salsa
Warm Feta, Olive & Sun-Dried Tomato Spread

Leave a Reply