Roasted Cauliflower Mac and Cheese with North African Spices

Mac and cheese is the ultimate comfort food, but sometimes you crave a version that feels a little lighter and brighter without sacrificing any of the creamy, cheesy goodness. This recipe delivers exactly that: tender gemelli pasta and crispy roasted cauliflower are tossed in a rich cheese sauce spiced with a warm North African blend, then baked until golden and bubbly.

A side of mixed greens dressed with balsamic vinegar adds a fresh, tangy contrast that makes this dish perfect for any night of the week. It’s a satisfying, veggie-forward twist on a classic that you’ll want to make again and again.

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Ingredients

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

6 ounce Gemelli PastaView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 box MilkView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

3 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. On a baking sheet, toss cauliflower florets with a drizzle of olive oil, salt, pepper and ½ teaspoon Turkish spice blend. Roast until tender and lightly browned, about 25 minutes.
2. While cauliflower roasts, thinly slice scallions, separating white and green parts. Halve, peel and finely chop the yellow onion.
3. Bring a large pot of salted water to a boil. Add gemelli pasta and cook until al dente, 9-11 minutes. Drain and set aside.
4. In a large ovenproof pan, melt butter over medium-high heat. Add chopped onion and scallion whites; cook until softened, 3-5 minutes. Stir in another ½ teaspoon Turkish spice blend and cook until fragrant, about 1 minute.
5. Sprinkle flour over the onion mixture and whisk constantly until golden, 1-2 minutes. Slowly pour in milk while whisking to avoid lumps. Add veggie stock concentrate and bring to a simmer. Cook until sauce thickens, about 2 minutes. Remove from heat and stir in Italian cheese blend until fully melted. Season with salt and pepper to taste.
6. Add cooked pasta and roasted cauliflower to the cheese sauce; stir to coat evenly. If your pan isn’t ovenproof, transfer mixture to a baking dish. Bake until the top is lightly crisped, about 5 minutes.
7. In a large bowl, toss mixed greens with balsamic vinegar and a drizzle of olive oil. Serve the mac and cheese with the side salad.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, fusilli or shells works well in this recipe.

What can I substitute for Turkish spice blend?

A mix of cumin, coriander, paprika and a pinch of cinnamon makes a good substitute.

Can I make this dish ahead of time?

Yes, assemble the mac and cheese (without baking) and refrigerate. Bake just before serving, adding a few extra minutes.