Creamy Cauliflower Mac with Lemony Lettuce Salad
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Cost
- $15.00
- Nutrition
- 620 cal · 25g protein
- kid-favorite
- comfort-food
- meatless
- one-pot
- budget
🍳 1 pan + 1 bowl · Picky-eater safe bet: plain noodles · kept by 1 family
Creamy Cauliflower Mac with Lemony Lettuce Salad is a weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $15 in groceries. You'll need 1 pan + 1 bowl, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Box graterDon't have one? Amazon →
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Ingredients
- 10 oz elbow macaroni
- 1 head cauliflower
- 6 oz sharp cheddar cheese
- 4 oz cream cheese
- 1 cup whole milk
- ½ tsp paprika
- 2 heads butter lettuce
- 1 count lemon
- 2 tbsp olive oil
- 2 tsp salt
- 1/2 tsp black pepper
Steps
- Bring a large pot of salted water to a boil. Cut the cauliflower into small, bite-size florets and shred the cheddar.
- Add the dry macaroni to the boiling water and cook 3 minutes, then add the cauliflower and cook together 5-6 more minutes until the pasta is tender. Drain and return to the pot.
- Set the pot over low heat and add the milk, cream cheese, cheddar and paprika. Stir 2-3 minutes until the cheese melts into a smooth sauce. Season with salt and pepper.
- For the salad, tear the butter lettuce into a bowl. Whisk the juice of the lemon with the olive oil and a pinch of salt and pepper, and toss just before serving.
- Serve the mac and cheese with the salad on the side.
- Picky eaters can have the mac and cheese plain, with the salad on the side or skipped.
- Make ahead: cut the cauliflower and shred the cheddar up to 2 days ahead and keep them in the fridge. Store the dressing and lettuce separately. Leftover mac keeps 3 days in the fridge.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 25 g
- Carbohydrates
- 63 g
- Fiber
- 4 g
- Sugar
- 3 g
- Fat
- 30 g
- Saturated fat
- 15 g
- Sodium
- 1,090 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Elena Leya / Unsplash