Stovetop Cauliflower Macaroni and Cheese

Stovetop Cauliflower Macaroni and Cheese

Servings: 6-8 Servings

Heart Smart Lactose Intolerant Dairy Free Gluten Free Vegetarian
Recipe Directions
Nutrition Information


1 medium head cauliflower (about 1 lb/455 g), chopped into bite-sized florets

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 (8 oz/227 g) tub GO VEGGIE Vegan Classic Plain Cream Cheese

1/4 cup (60 ml) low-sodium vegetable stock or water

1 teaspoon Dijon mustard

1 teaspoon hot sauce (more or less to taste)

1 teaspoon Worcestershire sauce (use vegan Worcestershire to keep this dish vegetarian)

1/2 teaspoon coarse kosher salt

1/2 teaspoon ground black pepper

1 (7 oz/198 g) package GO VEGGIE Lactose Free Cheddar Shreds

1 scallion, white and green parts, thinly sliced (for garnish)

A sprinkle of smoked sweet paprika (for garnish)


Add the cauliflower to a medium saucepan and cover by 2 to 3 inches with cold water. Cover the saucepan and bring to a boil, and then turn the heat down, cock the lid, and cook until the cauliflower is fork-tender, but not mushy, about 4 to 6 minutes. Drain well.

Meanwhile, add the oil, onion, and garlic to a large skillet over medium heat and cook until the onion is soft, but not browned, about 7 to 8 minutes, stirring occasionally. Add the cream cheese, vegetable stock or water, Dijon, hot sauce, Worcestershire, salt, and black pepper, and whisk until smooth. Add the cheddar shreds a handful at a time, whisking after each addition to fully incorporate. Once the shreds are melted, turn off the heat.

Stir together the cauliflower and cheese sauce, transfer to a serving dish, top with the scallion and smoked paprika, and serve.

Recipe by: An Edible Mosaic