You know, there are days when I just crave something a little different, a little quirky—something that takes a classic and flips it on its head. Imagine this:
creamy, dreamy mac and cheese tangled with spicy buffalo cauliflower. It’s like your favorite comfort food decided to throw a party and invited a spicy guest.
It’s almost like that time I tried karaoke and ended up singing a duet with a stranger; unexpected, but oh-so-fun! And let’s be honest, cauliflower is having its moment in the spotlight, like a breakout star in a movie you didn’t expect to love.
So, grab your apron, and maybe a cold drink, because this dish is about to bring some heat to your kitchen—and possibly a little dance party of flavors on your taste buds!
Steps
- Roast the Cauliflower: Set the oven to 425ºF. Toss cauliflower florets in a 9×13-inch baking dish with 2 tablespoons of olive oil and season with 1/2 teaspoon each of salt and black pepper. Roast until tender, about 20 to 25 minutes, then lower the oven setting to 375ºF.
- Cook the Pasta: While the cauliflower roasts, bring a large pot of salted water to a boil. Cook your chosen pasta according to package directions until just shy of al dente, as it will cook further in the oven.
- Sauté the Aromatics: In a large sauté pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped yellow onion and celery, cooking for about 8 minutes until softened. Add two-thirds of the green onions, garlic powder, and paprika, stirring for an additional minute.
- Make the Roux: Sprinkle flour over the sautéed vegetables, stirring to combine, and cook for 2 minutes to eliminate the raw flour flavor. Gradually add the milk and buffalo sauce, whisking continuously as you bring the mixture to a simmer. Cook until it thickens, about 3 to 5 minutes, and season with the remaining 1/2 teaspoon of salt.
- Incorporate the Cheese: Add 1 cup of the grated cheddar cheese to the sauce, stirring until it melts completely. Combine the roasted cauliflower and cooked pasta with the buffalo sauce mixture, ensuring everything is well coated.
- Bake the Mac and Cheese: Transfer the mac and cheese to the same 9×13-inch pan used for roasting the cauliflower. Top with the remaining cheddar cheese and blue cheese crumbles if desired. Bake for 15 to 20 minutes until the cheese is bubbly. Optionally, broil for the last 2 minutes to achieve a golden crust, then garnish with the remaining chopped green onion before serving.
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium head cauliflower, cut into small bite-sized florets (approximately 6 to 7 cups)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1 (8-ounce) box chickpea pasta (such as Banza brand or pasta of choice)
- 1 1/2 cups finely chopped yellow onion
- 1 cup finely chopped celery
- 1 bunch green onions, trimmed and finely chopped, divided
- 1 1/2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1/4 cup all-purpose flour (or gluten-free all-purpose flour)
- 2 cups unsweetened cashew milk (or milk of choice)
- 1/2 cup mild or medium buffalo sauce (Noble Brand recommended)
- 1 1/2 cups freshly grated sharp cheddar cheese, divided
- 3 tablespoons blue cheese, crumbled (optional)
Nutritional Values
Calories: 1760kcal | Carbohydrates: 184g | Protein: 72g | Fat: 88g | Saturated Fat: 18g | Sodium: 4360mg | Fiber: 32g | Sugar: 28g
FAQ
- Can I make this dish ahead of time?
- Yes, you can prepare certain ingredients in advance. Chop the cauliflower into bite-sized pieces up to three days before cooking and store them in the fridge. You can also grate the cheese a day in advance and keep it in a separate container in the refrigerator.
- What type of pasta should I use for this recipe?
- You can use any pasta shape you prefer. However, chickpea pasta, such as the Banza brand, is recommended because it is high in protein and fiber and naturally gluten-free.
- How should I store leftovers?
- Place any leftover buffalo mac and cheese in an airtight container and store it in the refrigerator for up to four days.
- Can I freeze the buffalo cauliflower mac and cheese?
- Absolutely! Store the mac and cheese in an airtight, freezer-safe container and freeze for up to three months. Thaw it overnight in the refrigerator before reheating.
- What’s the best way to reheat this dish?
- To reheat, gently warm the leftovers in a skillet on the stove over medium heat, adding a splash of cashew milk or water to rehydrate the sauce as needed. Alternatively, you can reheat it in the microwave in 30-second intervals, stirring after each interval until it’s thoroughly warmed.
Tips
- Grate Your Own Cheese: For a smoother, creamier sauce, grate cheese directly from the block rather than using pre-shredded cheese, which often contains a starch that prevents it from melting well.
- Prepare Ingredients Ahead: Save time by chopping cauliflower into small florets up to three days in advance and storing them in the fridge. You can also grate the cheese a day ahead and keep it in a separate container.
- Adjust the Spice Level: Customize the heat of your dish by selecting mild, medium, or hot buffalo sauce according to your preference.
- Reheat with Care: When reheating leftovers, add a splash of cashew milk or water to maintain the sauce’s creamy consistency. Warm slowly on the stove or in the microwave in short intervals, stirring between each heating.
Equipment
- 9×13-inch Baking Dish – This is used for roasting the cauliflower and baking the mac and cheese.
- Large High-Sided Sauté Pan – Required for sautéing the aromatics and preparing the sauce.
- Whisk – Needed for combining the milk and buffalo sauce with the roux.