main dishes

Cauliflower Macaroni and Cheese

Lighten up traditional macaroni and cheese with a simple pasta swap – cauliflower! Add rich flavor using a mix of garlic powder, mustard powder and smoked paprika. Cheesy, buttery and topped with a blanket of panko crumbs, this dish will earn you a round of applause any night of the week.
15m
PREP TIME
15m
COOK TIME
276
CALORIES
11
INGREDIENTS

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Ingredients 6 Servings

  • 1 (2 pound) head cauliflower, cut into small florets
  • 1/2 cup panko bread crumbs
  • 1 tablespoon butter, melted
  • 1 teaspoon McCormick Gourmet™ Flat Leaf Parsley
  • 1 1/2 teaspoons McCormick Gourmet™ Organic Garlic Powder, divided
  • 1 1/2 teaspoons McCormick Gourmet™ Organic Smoked Paprika, divided
  • 1 cup Kitchen Basics® Unsalted Vegetable Stock
  • 1/2 teaspoon McCormick Gourmet™ Organic Ground Mustard
  • 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
  • 1 package (8 ounces) shredded Cheddar cheese
  • 4 ounces (1/2 package) cream cheese, cubed

INSTRUCTIONS

  • 1 Cook cauliflower florets in large saucepan of boiling water 5 minutes or until tender-crisp. Drain well.
  • 2 Meanwhile, mix panko, melted butter, parsley, and 1/2 teaspoon each of the garlic powder and smoked paprika in small bowl. Set aside.
  • 3 Mix stock, remaining 1 teaspoon each garlic powder and smoked paprika, mustard and sea salt in large saucepan with wire whisk. Bring to boil on high heat. Reduce heat to medium. Add cheeses and cauliflower; cook and stir until cheeses have melted and are smooth, about 5 minutes. Spoon cauliflower mixture into 2-quart baking dish sprayed with no stick cooking spray. Sprinkle panko mixture evenly over top.
  • 4 Place baking dish on center rack of oven. Broil 2 minutes or until lightly brown on top.

NUTRITION INFORMATION

(per Serving)

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