Cauliflower Macaroni and Cheese

Cauliflower Macaroni and Cheese
  • 4 servings
  • 0:25 Preparation
  • 0:30 Cooking
  • 0:55 Total Time


Add all
  • 1/2

    medium cauliflower

  • 2 cups
    (500 mL)

    chicken broth

  • 1/2 cup
    (125 mL)

    grated extra-old cheddar cheese

  • 1/2 cup
    (125 mL)

    grated havarti

  • 2 cups
    (500 mL)

    whole grain macaroni

  • 1

    italian (flat-leaf) parsley, minced

  • To taste turmeric

  • To taste freshly ground pepper

  • 3/4 cup
    (190 mL)

    cooked cubed pork shoulder or shredded beef blade roast (optional)


Trim off leaves and soak cauliflower in cold water.

Finely chop stalk and cut the head into small florets.

Blanch cauliflower, uncovered, in boiling chicken broth for a few minutes. Add water, if needed, to cover cauliflower. Drain and reserve broth.

Cook pasta in a large pot of boiling salted water, according to package instructions. Drain.

Preheat oven to 350°F (180°C).

Transfer pasta, cauliflower, meat, parsley, turmeric and pepper to a rectangular baking dish. Add 1/2 cup (125 mL) reserved broth. Add cheeses and mix everything together.

Bake 20 minutes. Finish under the broiler for a golden crusty topping.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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