Gooey Cauliflower Mac and Cheese

I have a couple of other Mac and Cheese recipes in my blog however this Gooey Cauliflower Mac and Cheese it is one of my favorite recipe for it. Add a bit of pepper flakes for some heat and you are good to go.

Gooey Cauliflower Mac and Cheese
As I mentioned a few days ago my posting won’t be as regular as it has been for the past 2-3 weeks. I am thinking I will probably have 2 to 3 postings per week as I am getting ready to take my entrance exam to medical school in the next few months.

I need a couple of hours of study every day and with two little kids in the house it is hard to come by thus my cooking/baking posts will have to suffer for a while. Something that I really don’t like but something has to give right? :-(

Anyhow, this is my other version of Gooey Cauliflower Mac and Cheese using different type of cheeses. I still used cauliflower in this one because I simply love it plus it makes it even healthier for my kids :-). They can’t even tell it’s got cauliflower.

For this Gooey Cauliflower Mac and Cheese version I use mozzarella, Parmesan, and sharp provolone cheese. You can use any other type of cheese that you may prefer but for me I used what I had on hand. I also put some pepper flakes on my plate, as I like it spicy. This again is a simple, nutritious and easy dish to put together.


Gooey Cauliflower Mac and Cheese


Gooey Cauliflower Mac and Cheese 2

Miryam's original recipe

Yield: 6-8 servings


15 ounces, whole wheat elbow macaroni
1 head cauliflower, chopped
2-3 tablespoons olive oil
4-6 garlic cloves, chopped
10-16 oz reduced fat mozzarella cheese, cubed, I used 16 oz, I like it gooey
1 cup Parmesan cheese
4 slices sharp provolone cheese, chopped
1 cup low-fat Greek plain yogurt
1-2 tablespoon Dijon mustard
1/2 cup nonfat milk, maybe a little more
2 tablespoons dry oregano, optional
2 tablespoons Cajun creole seasoning, optional
1 teaspoon celtic salt


Heat oven to 400°F.

In a large pot cook the pasta according to package instructions. When the pasta has about 5 minutes left to cook add the cauliflower. Drain pasta and cauliflower and set aside.

In a large non stick skillet add the oil and garlic and cook until soft for about 30- 60 seconds. Don't burn it :-)

Mix in the yogurt, garlic, milk, mustard, Cajun seasoning and half the cheeses in a baking  9x13 rectangular dish. Incorporate the pasta with the cauliflower to this mixture and combine. Sprinkle with the remaining cheeses and oregano.

Bake for about 20 minutes until golden brown. Alternatively you can put it under the broiler for the last 5 minutes to brown the top (this is what I do)

Nutrition facts calculated based on the recipe giving 6 servings. This is high in selenium.

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  1. You have me convinced! Will make soon. Pinning!!


  2. do you have the nutritional information? Looks awesoem!!

  3. Annie,

    sorry but so far I have not added nutritional info to my recipes. Although I am sure you can obtain it through several sources online.

    Thanks for visiting my blog!!

  4. Oooh I saw this too! I really want to try it, but I hardly ever buy cottage cheese. Going to write it on my list so I don’t forget, it looks too awesome not to try :D

  5. This looks really tempting and delicious.

  6. I am absolutely making this tomorrow! Can’t wait! :D

  7. This looks absolutely delicious. Would love for you to share your gorgeous pictures with us at

  8. I’ve made this (with parmesan and also with cheddar) five times since Sonia posted it. Haha. I use it for everything like gnocchi, spaghetti, and macaroni and cheese. It’s so good and it really doesn’t taste healthy. It’s amazing!

    Yours looks really good! Your pictures are way better looking than mine have been. :) I also want to post it but first have to get some pictures that look decent.

  9. Looks great! I always enjoy adding vegetable to alfredo pastas and spinach is a really good one!

  10. Oh, yeah. I could eat this all the time!

  11. I just found this recipe AND your blog on Pinterest and I’m so happy I did! This looks amazing! Love the spinach, mmm

  12. Are you using reduced fat for the cheese or regular???

  13. Rosanna,

    No I don’t but you could if you wanted to. They have fat free Greek yogurt, and cottage cheese, I don’t know about the parmesan and blue cheese though.

    Thanks for visiting my blog

  14. This looks so decadent–yum!

  15. I use brown rice pasta all the time, the secret is to rinse it after cooking. It is delicious. My whole family eats it and only one of us is gluten free.

  16. Hey I tried this recipe and I added the sauce to my linguine and then when I added the thawed baby spinach to everything my sauce started to seperate and liquified and the cheese portions of the sauce started to stick to the spinach. I was so frustrated. Im assuming that the moisture from the spinach caused the sauce to seperate. So what I did was picked out all the spinach with the cheese stuck to it and drained the pasta again to get the liquid out and reblended the sauce WITH the spinach leaves in the sauce. This worked much better. So delicious.

  17. Rachel,

    I am so sorry that that happened. It works for me every time although I think if the spinach is heated prior to adding it to the pasta that may work better so that the spinach can be at same temperature.

    I will put those instruction in the cooking method.

    Thanks for visiting my blog and I am glad you were able to fix the dish after all and eat it :-)

  18. I made this past tonight and it was amazing!! I featured it on my blog.

  19. What If you don’t have a food processor? Can I use a blender?

  20. Tries this tonight and it was amazing! I love being able to make
    My favorite foods and feel healthy!! Great taste and texture. The only issue
    Was I believe I had my heat a little high and mine got a little dry. I might
    Just add a tiny bit less pasta or a bit more sause to make it more creamy when it
    Reaches the plate. This is a 5 for sure!

  21. Just made this tonight with a few modifications — so delicious! Didn’t even notice that heavy cream wasn’t involved. As for my changes, I first pan-seared some diced chicken breast (seasoned with salt and pepper) in a small amount of butter, then added the frozen spinach to the pan, along with 1 tbsp of basil pesto. Mixed the sauce into the pan after the chicken/spinach heated up (did not use manchego or cornstarch in the sauce), and tossed the pasta in at the end. Very mild modifications, but it all turned out fabulously. Thank you for my new alfredo go-to, and for also making it healthier!

  22. can I use unsweetened almond milk?

  23. two questions, what do you think of using feta cheese instead of blue cheese and what about using fresh spinach instead of frozen? Think it will change the flavor or texture much? Thanks for these healthy, delicious recipes! So glad I found your blog!!

    • I think you can use Fetta if you like but the flavor will be just different. Nothing wrong w/ it, just different. As far a the fresh spinach, you can also use that but the spinach won’t blend as much in the sauce. Maybe if you can chopped it it might be better. Either way I think it should be good. Let me know how it turns out. Thanks for visiting.

  24. This dish looks so delicious! I love fettuccine alfredo, but I always feel guilty eating it. It’s great to know that there are healthier versions! Will try this soon–thanks for sharing!

  25. This Fettuccine Alfredo recipe looks absolutely delicious and I love the fact that it is so colorful. What I also like is that fact that it only takes 25 minutes to cook. That is great for someone who works late like me!

  26. I just made this! I stumbled upon this recipe via Instagram. I followed the recipe exactly, ecept I substituted blue cheese for feta instead- and it came out so delicious, rich, and creamy. There were NO leftovers!!

  27. I’m going to try this, but with fresh baby spinach added right near the end. I detest cooked spinach, but love fresh. Sounds like a terrific recipe; can’t wait til my “weekend” (always Tues thru Fri) to make this!!

  28. Hi, this looks delicious. Out of curiosity, why did you use soy milk, and not regular milk? With all of that other dairy in there I was just wondering if the soy milk adds something to the consistency or flavor? Thanks!

    • It doesn’t add any different flavor. We don’t drink regular cow’s milk bc of the flavor and that is what I had on hand. I use almond milk now instead though but you can use any type of milk of your choice :-) Thanks for stopping by.

  29. Looks awesome! Yum!

  30. I don’t udnerstand the nutrtional facts. Are they for cooked or dry pasta? And when you say that they’re for 5 servings, you mean all the info is to be divided to 5 and that a portion is 49.6g?

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