Baked Macaroni with Cauliflower Sauce
Enjoy a guilt-free comfort classic! This baked macaroni features whole wheat pasta tossed in a velvety, dairy-free sauce made from steamed cauliflower, roasted garlic, and nutritional yeast for a surprisingly cheesy flavor.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the vegetables and pasta
- b.Preheat your oven to 400°F (200°C).
- c.Toss the unpeeled garlic cloves with 1 tsp of olive oil and wrap in aluminum foil. Roast for 15-20 minutes until soft.
- d.While the garlic roasts, steam the cauliflower florets for 10-12 minutes until very tender. Set aside.
- e.Bring a large pot of water to a boil. Add 1/4 tsp salt and the macaroni. Cook according to package directions until al dente, then drain well.
- 2
Step 2
- a.Make the cauliflower sauce
- b.Once the garlic is cool enough to handle, squeeze the soft cloves out of their skins.
- c.In a high-speed blender, combine the steamed cauliflower, roasted garlic, almond milk, nutritional yeast, 1/8 tsp salt, black pepper, and nutmeg.
- d.Blend on high for 1-2 minutes until the sauce is completely smooth and creamy. Taste and adjust pepper if needed.
- 3
Step 3
- a.Assemble and bake the macaroni
- b.In a large bowl, pour the cauliflower sauce over the cooked macaroni and stir gently to combine everything well.
- c.Transfer the mixture to an 8x8 inch baking dish.
- d.In a small bowl, toss the breadcrumbs with the remaining 1 tbsp of olive oil until evenly coated. Sprinkle over the top of the macaroni.
- e.Bake for 20 minutes, or until the top is golden brown and the sauce is bubbly.
- 4
Step 4
- a.Rest and serve
- b.Let the baked macaroni rest for 5 minutes before serving. This helps the sauce set slightly.
- c.Serve warm, garnished with fresh parsley.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, you can sauté the steamed cauliflower with a little garlic powder before blending.
- 2Ensure you blend the sauce long enough to get it perfectly smooth. A high-speed blender works best.
- 3Don't overcook the pasta initially, as it will continue to cook in the oven.
- 4To save time, you can use frozen cauliflower florets; just steam them directly from frozen.
- 5Store leftovers in an airtight container in the fridge for up to 3 days.
Adapt it for your goals.
Gluten free
Use your favorite gluten-free macaroni and gluten-free breadcrumbs. Ensure they are cooked according to package directions.
high proteinHigh protein
Stir in 1 cup of cooked chickpeas or white beans with the pasta before baking for a protein boost.
kid friendlyKid friendly
For a milder flavor, use only 2 cloves of roasted garlic. You can also stir in some cooked peas or corn for extra veggies.
quickQuick
Use pre-cut cauliflower florets and pre-roasted garlic paste to save on prep time. You can also skip the baking step and serve it straight from the pot as a stovetop version.
Why this is on our healthy list.
Rich in Fiber
Whole wheat pasta and cauliflower provide a good source of dietary fiber, which supports digestive health and helps you feel full.
Dairy-Free Comfort Food
This recipe uses almond milk and nutritional yeast to create a creamy, cheesy flavor without any dairy, making it suitable for those with lactose intolerance.
Lower in Sodium
By controlling the salt and using flavorful ingredients like roasted garlic and nutritional yeast, this dish is a heart-healthier alternative to store-bought or traditional versions.
Packed with Cruciferous Veggies
Cauliflower is a cruciferous vegetable rich in vitamins C and K, and antioxidants that help fight inflammation.
Frequently asked questions
Yes, it's a much healthier take on the classic. It uses cauliflower for creaminess instead of heavy cream and cheese, is lower in saturated fat and sodium, and uses whole wheat pasta for added fiber.