Cauliflower Mac 'N' Cheese

It’s been more than a week since my husband left for his TDY. I’ve been surviving off leftovers and when I was in NYC, I ate out. Although I’m the one that does the cooking at home, my husband helps me put together the menu for the week. When this week started, I was stumped. I had no idea what to do — and also how to tackle all the leftovers that would accumulate when I make food.  

I’m still working on a good schedule. (Maybe alternate each meal every two days to avoid getting tired of it?) For sure, I knew I would make food that my husband doesn’t like. My husband is a really picky eater and doesn’t like most veggies. He’s also unsure about foods he’s never tried before. (I’m working on sneaking them in different dishes and he is getting better at trying new stuff.)

Anyway, I LOVE cauliflower. I don’t know what it is about it, but I like it raw and cooked — and pretty much any way possible. I also LOVE macaroni and cheese! Who doesn’t like macaroni and cheese?! The one thing I don’t like about macaroni and cheese is how unhealthy it can get, so I saw this recipe on SkinnyTaste that I thought I can try and use cauliflower instead of broccoli. I made lots of other creative changes to the recipe that makes it completely my own. Take a look below! 

While I let my plated meal cool, I poured myself a Skinnygirl margarita (it was on sale at my local shoppette!). It made me feel good that my meal was hearty and healthy at the same time! Because the recipe yields 3-4 servings, I have about two more times to enjoy the meal. YUM! 

Cauliflower Mac N Cheese
Serves 3
A healthy and delicious macaroni and cheese dish that sneaks in veggies!
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
  1. 3 cups cauliflower florets
  2. 1 cup uncooked whole small sized whole wheat pasta (I used mini-penne)
  3. 3 cloves of garlic, minced
  4. 1 medium yellow onion, chopped
  5. 1 tablespoon dried parsley
  6. 1/3 cup bread crumbs
  7. 1/4 cup Parmesan cheese
  8. 1/3 cup fat-free sour cream
  9. 1 1/2 cups shredded sharp cheddar cheese
  10. 1/2 cup fat-free milk
  11. olive oil
  1. Heat oven at 375 degrees.
  2. Use a large skillet to toast the bread crumbs with a couple drops of olive oil (about 1 tablespoon) and dried parsley for about 3 minutes. Set aside.
  3. Boil water in a large pot and cook pasta per box instructions. Add the cauliflower florets in the last 3 minutes or so of time and drain afterwards.
  4. In the same pot you used for the pasta, drop about another 1 tablespoon of olive oil to coat the bottom and add onions and garlic. Cook for about 5 minutes.
  5. Then, include the pasta, cauliflower, sour cream, milk and cheeses slowly. Mix everything well and use drops of extra milk if the consistency is too thick.
  6. Coat a 2 quart baking dish with cooking spray and add the mixture. Bake for ten minutes. Then, take out of the oven and sprinkle the bread crumbs on top and cook for 5 minutes more.
  7. Plate on your dish and enjoy!
Wandering Rae of Sunshine

1 Comment

  1. I love that you have a margarita with dinner! I always find I drink a little more when the husband is gone and I’m happy to see that I am not the only one!

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