Stovetop Cauliflower “Macaroni” and Cheese {Gluten-Free; Lactose-Free}
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Cook time: 
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Yield: Yields 6 to 8 servings
Gluten and Lactose-Free Stovetop Cauliflower “Macaroni” and Cheese is just 30 minutes to cheesy perfection…you won’t even miss the pasta!
  • 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
  • ¼ 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)
  • ½ teaspoon coarse kosher salt
  • ½ 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)
  1. 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.
  2. 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.
  3. 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™ at