Baby-friendly cauliflower mac and cheese ready to eat in blue le creuset ramekin

Cauliflower Mac and Cheese Casserole Recipe

1+ year baby-friendly recipe

  • A simple recipe to mix things up

  • Using healthier ingredients

  • A sneaky way to diversify your toddler’s taste buds.

Everyone loves Mac and Cheese, especially kids. I came across a pasta recipe that used cauliflower and thought I’d give it a try for Jaycob in this mac and cheese recipe. When Jaycob was around 2 yrs old, I found it difficult to have him eat different variety of dishes. He would always ask for his favorite fish or egg dish all the time. But he started getting a feel for pasta and of course cheese. And the fun part about it was how I could sneak in something he normally wouldn’t touch. This turned out to be a great dish!

This is a stove-top recipe all the way until the end, where it’s slightly baked in the oven. If you don’t have one, that’s completely fine. I used it mainly to toast the bread crumbs on top. It doesn’t necessarily make it taste any better but looks gorgeous!

Kitchen equipment I’m using are:

  • 26″ cast iron pot
  • blender/food processor
  • strainer
  • mixing bowl
Cauliflower Mac and Cheese Casserole in blue le creuset ramekin

Ingredients:

Serves: 2

  • 1 cauliflower head, cut into small florets
  • 1 cup of macaroni
  • 1-2 tbsp of sea salt
  • half cup of cheese
  • 10g of butter
  • half cup of milk
  • garnish with bread crumbs and parsley
Two servings of cauliflower mac and cheese casserole in le creuset ramekins

Instructions:

1 – In your pot, bring water up to a boil and cook your macaroni for about 10-12 minutes or until they are soft.

2 – Separately boil the cauliflower florets for about 8 minutes or until they are soft. You can use the same pot or different pots, but don’t cook them together.

3 – Set aside the macaroni and toss the cooked cauliflower into a blender, add cheese(I’m using a mixture I picked up at the market containing mozzerella, gouda and chedder.), half a cup of milk and 10g or 1 tablespoon of butter.

4 – Mix the sauce  with your cooked macaroni.

5 –Place the macaroni into an oven-safe bowl and sprinkle some bread crumbs and parsley over it. Send it to the oven and bake at high temperature for about 5 minutes.

Step-by-Step Guide:

1 – In your pot, bring water up to a boil and cook your macaroni for about 10-12 minutes or until they are soft.

2 – Separately boil the cauliflower florets for about 8 minutes or until they are soft. You can use the same pot or different pots, but don’t cook them together.

3 – Set aside the macaroni and toss the cooked cauliflower into a blender, add cheese(I’m using a mixture I picked up at the market containing mozzerella, gouda and chedder.), half a cup of milk and 10g or 1 tablespoon of butter.

Cream can be used here instead. I went with milk because it’s for my toddler.

3 – You will have a thick creamy cauliflower sauce that you add into a mixing bowl with your cooked macaroni.

4 – If you don’t have an oven, you can stop now and enjoy. If you do, let’s go a step further make this a specialty! Place the macaroni into an oven-safe bowl and sprinkle some bread crumbs and parsley over it. Send it to the oven and bake at high temperature for about 5 minutes.

Voila! Enjoy and hope your kid does too! 

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