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mac and cheese

Mac and Cheese Without Milk

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Tender macaroni pasta is tossed in a creamy cauliflower “cheese” sauce, creating a remarkably similar taste and texture to the original.



2 cups cauliflower florets

2 cups water or vegetable broth

1 teaspoon onion powder

A couple of pinches of turmeric

½ teaspoon dry mustard

2 cups dry pasta (elbows, spirals, lumache etc.)

1 ½ tbsp. sweet white miso paste

Pinch or two of sea salt

2 teaspoons fresh lemon juice

2 teaspoons arrowroot flour, mixed with 1 tbsp. cold water

Smoked paprika


1. In a medium size pot place the cauliflower florets, the water, onion powder, turmeric and dry mustard. Bring to a boil over medium high heat. Cover and reduce the heat to simmer on low for 10 minutes, or until fork-tender. 

2. Meanwhile, heat a large pot of water to boil the pasta. Once it comes to a boil, add the pasta and cook according to package directions. Drain the pasta.

3. Carefully pour the cooked cauliflower mixture into a high speed blender. Puree until smooth. Pour the sauce back into the pot. Add the miso, sea salt, lemon juice, arrowroot flour and a shake of the smoked paprika. Cook for another few minutes on medium low heat. Whisk continuously until nicely thickened. 

4. Pour the cauliflower sauce over the pasta and enjoy warm, sprinkled with a little extra smoked paprika.

Natural Kitchen Cooking School