Cauliflower, Mac and Cheese Casserole
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 2
  • 4 oz of dried pasta
  • 1 tablespoon of unsalted butter
  • Half cauliflower head or approx 9 oz, washed and cut into bite size florets
  • 1 tablespoons of olive oil
  • Fresh thyme leaves
  • Half cup of Panko
  • Quarter cup of parmesan cheese
  • Pinch of salt
  • 8 oz ricotta cheese
  • ½ cup of cheddar cheese
  • Half cup of cream
  • 1 teaspoon of fresh thyme
  • Salt to taste
  • Pepper to taste
  1. Preheat oven to 400F.
  2. Cook pasta according to instructions on package. Slightly under cook the pasta by 1 minute (so it doesn’t get too soft in the oven), drain and rinse well.
  3. In a skillet, melt butter at medium heat.
  4. Add cauliflower and a pinch of salt and saute until golden brown.
  1. In a sandwich bag, add 1 tablespoons of olive oil, pinch of salt and some thyme leaves and seal the bag. Holding the bag, use fingers to press and rub the leaves into the oil to infuse it. Add the panko and parmesan cheese into the bag and shake until ingredients are well mixed.
  1. In a bowl, add ricotta, cheddar, cream, thyme, 1 teaspoon salt, pepper and mix it well.
  2. Add the cooked pasta and the sauteed cauliflower into the bowl with the sauce and mix.
  3. Pour mixture into lightly greased baking dish and cover with topping.
  4. Bake at 400F for 25 mins.
To lower the calories, use only 3 ounces of pasta, choosing a 'small' size versus the 'large' penne so it will distribute more easily. You could also use half 'n' half rather than full cream and part-skim ricotta instead of whole milk ricotta.
Recipe by VeggieCravings at