Roasted Cauliflower Mac & Cheese with Parmesan Breadcrumbs

Roasted Cauliflower Mac & Cheese

with Parmesan Breadcrumbs

Group Created with Sketch. 35 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 650 Cals/serving

There’s a reason macaroni and cheese has been a family favorite for decades: the combination of wholesome pasta and melty cheese is hard to resist. Here, we’re using curly fusilli and sharp cheddar, melted right into a rich béchamel sauce. And we’re adding the perfect pair of veggies: roasted cauliflower and Lacinato kale, which lend incredibe earthiness to the casserole. A classic, crunchy layer of cheesy breadcrumbs (we’re combining our panko with Parmesan) perfectly tops the dish off.

Get Cooking
fresh
ingredients
Roasted Cauliflower Mac & Cheese with Parmesan Breadcrumbs
Title
  • ¾ lb Fusilli Pasta
  • 5 oz Cheddar Cheese
  • ¾ cup Low-Fat Milk
  • 1 bunch Lacinato Kale
  • 1 head Cauliflower
  • 2 Tbsps Butter
  • ½ cup Grated Parmesan Cheese
  • ½ cup Panko Breadcrumbs
  • ¼ cup All-Purpose Flour
  • 1½ Tbsps Mac & Cheese Spice Blend (Mustard Powder, Garlic Powder, Onion Powder & Smoked Sweet Paprika)
time-saving
tips & techniques
Cook the pasta:
1 Cook the pasta:

Preheat the oven to 475°F. Heat a large pot of salted water to boiling on high. Once boiling, add the pasta. Cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly. Rinse and dry the pot.

Prepare the ingredients:
2 Prepare the ingredients:

While the pasta cooks, wash and dry the fresh produce. Cut out and discard the cauliflower core; cut the head into small florets. Grate the cheddar cheese. Remove and discard the kale stems; roughly chop the leaves.

Roast the cauliflower:
3 Roast the cauliflower:

Place the cauliflower on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 16 to 18 minutes, or until lightly browned and tender.

Make the béchamel sauce:
4 Make the béchamel sauce:

Once the cauliflower has roasted for about 10 minutes, in the pot used to cook the pasta, heat the butter and 2 teaspoons of olive oil on medium until melted and hot. Add the flour. Cook, stirring frequently, 1 to 2 minutes, or until golden brown and toasted. Slowly whisk in the milk and 2 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to low. Simmer, whisking frequently, 3 to 5 minutes, or until thickened.

Make the filling:
5 Make the filling:

Add the cheddar cheese to the pot of béchamel sauce; whisk until completely melted. Add the roasted cauliflower, kale and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Add the cooked pasta; stir to thoroughly combine. Remove from heat and season with salt and pepper to taste.

Bake the casserole & serve your dish:
6 Bake the casserole & serve your dish:

Transfer the filling to a large baking dish. In a bowl, combine the breadcrumbs and Parmesan cheese; season with salt and pepper to taste. Add enough olive oil to moisten the mixture. Evenly top the filling with the breadcrumb-Parmesan cheese mixture. Bake 8 to 10 minutes, or until golden brown and bubbly. Remove from the oven. Let stand for 2 minutes before serving. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the pasta:
1 Cook the pasta:

Preheat the oven to 475°F. Heat a large pot of salted water to boiling on high. Once boiling, add the pasta. Cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly. Rinse and dry the pot.

2 Prepare the ingredients:

While the pasta cooks, wash and dry the fresh produce. Cut out and discard the cauliflower core; cut the head into small florets. Grate the cheddar cheese. Remove and discard the kale stems; roughly chop the leaves.

Roast the cauliflower:
3 Roast the cauliflower:

Place the cauliflower on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 16 to 18 minutes, or until lightly browned and tender.

4 Make the béchamel sauce:

Once the cauliflower has roasted for about 10 minutes, in the pot used to cook the pasta, heat the butter and 2 teaspoons of olive oil on medium until melted and hot. Add the flour. Cook, stirring frequently, 1 to 2 minutes, or until golden brown and toasted. Slowly whisk in the milk and 2 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to low. Simmer, whisking frequently, 3 to 5 minutes, or until thickened.

Make the béchamel sauce:
Make the filling:
5 Make the filling:

Add the cheddar cheese to the pot of béchamel sauce; whisk until completely melted. Add the roasted cauliflower, kale and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Add the cooked pasta; stir to thoroughly combine. Remove from heat and season with salt and pepper to taste.

6 Bake the casserole & serve your dish:

Transfer the filling to a large baking dish. In a bowl, combine the breadcrumbs and Parmesan cheese; season with salt and pepper to taste. Add enough olive oil to moisten the mixture. Evenly top the filling with the breadcrumb-Parmesan cheese mixture. Bake 8 to 10 minutes, or until golden brown and bubbly. Remove from the oven. Let stand for 2 minutes before serving. Enjoy!

Bake the casserole & serve your dish: