This Skinny Cauliflower “Mac” N’ Cheese Won’t Ruin Your Gym Goals

I’ll be honest: my childhood diet was mainly composed of Pizza Pops, fruit-by-the-foot, Dunkaroos, and a whole lot of mac n’ cheese. Seriously. I can’t get enough of the stuff. There’s something so appealing about digging into a creamy bowl of cheesy goodness. Sadly, with summer just around the corner, eating bowls filled with heavy cream just isn’t practical for me. The solution? This skinny cauliflower “mac” n’ cheese. It has all of the original flavor and less than 300 calories per serving. Dreams really do come true.


  • 1 cauliflower, cut into florets
  • 1 tbsp margarine
  • 3 tbsp cornflour
  • 1 cup almond milk
  • 200g low-fat mature cheddar cheese, shredded
  • ¼ cup white wine
  • 2 tsp mustard
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ cup breadcrumbs + extra cheddar for sprinkling


  1. Preheat the oven to 200°C (Gas Mark 7).
  2. In a medium-sized pot of boiling water, boil the cauliflower florets for 5-7 minutes, or until soft. Drain, and spread the cooked cauliflower evenly in a shallow casserole dish.
  3. In the same pot, melt the margarine over low heat. Add in the cornflour, and stir together until a roux forms (this is like a small ball).
  4. Whisk in almond milk and grated cheese, continuously stirring at a low temperature until a creamy and smooth mixture forms.
  5. Add in the white wine.
  6. Whisk in the mustard, salt, and pepper.
  7. Pour the sauce over the cauliflower, and then sprinkle the breadcrumbs and extra cheese over top.
  8. Bake the cauliflower mac n’ cheese for 40 minutes, or until bubbles form and the top has browned. Serves 4 people.

This dish is #comfortfood taken to the next level. Feel free to add your own spin to things by mixing in cooked macaroni noodles, or adding a pinch of paprika to the top before baking. It’s your dish. Get crazy.