Roasted Cauliflower Mac & Cheese

Feeds 4-5

Prep 5 mins

Cooking Time 55 mins


500g cauliflower 

1 small onion

1-2 cloves garlic

400g spiral pasta (approx 3/4 of a packet)

1/2 cup pasta water + plus a few more tablespoons (if needed) 

1 1/4 tablespoons flour 

1 1/4 cups of milk 


Olive oil 

Lemon zest to serve 

Cauliflower Mac & Cheese


  1. Preheat an oven to 210 deg Celsius 
  2. Cut the cauliflower into small florets. Seperate 1/3 of the florets and place in a lined tray. Drizzle in olive oil and season with salt. Roast for 40 minutes or until golden and caramelised. 
  3. Finely dice the onion and crush the garlic. 
  4. Add the remaining chopped cauliflower florets in a saucepan of salted water. Bring to the boil and allow them to cook for 5 minutes. Transfer the cooked florets to a blender with 1/3 cup of the cooking water (add an extra tablespoon if too thick). Blitz until smooth. 
  5. Add the pasta in the same pot of water and cook until al dente 
  6. In a seperate pan, cook the onion and garlic for 4-5 minutes on medium heat until softened and translucent.
  7. Add flour and cook for another 2 minutes. Slowly pour in the milk and mix through. Then add the Parmesan cheese and cauliflower purée. 
  8. Add in the Al dente pasta and a splash of the cooking water, cooking to thicken for 2 minutes.
  9. Serve with the roasted cauliflower on top with some grated lemon zest. 

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