Buffalo Cauliflower Mac and Cheese combines two of the most iconic American bar foods (buffalo wings and mac & cheese) into a deceivingly healthy pasta dinner. Vegetarian and gluten free!

Course: Entree, Main Course
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 5
Calories: 440kcal


  • 9×13-inch baking pan
  • Medium pot for boiling pasta


  • 4 Tbsp. extra-virgin olive oil, divided
  • 1 medium head cauliflower, cut into small bite-sized florets (about 6 to 7 cups)
  • 1 tsp. kosher salt, divided
  • ½ tsp. black pepper
  • 1 (8-oz.) box chickpea pasta, such as Banza brand (sub pasta of choice)
  • 1 ½ cups finely chopped yellow onion
  • 1 cup finely chopped celery
  • 1 bunch green onions, trimmed and finely chopped, divided
  • 1 ½ tsp. garlic powder
  • 1 tsp. smoked paprika
  • ¼ cup all-purpose flour (or gluten free all-purpose flour)
  • 2 cups unsweetened cashew milk (or milk of choice)
  • ½ cup mild or medium buffalo sauce (I like Noble Brand)
  • 1 ½ cups freshly grated sharp cheddar cheese, divided
  • 3 Tbsp. blue cheese, crumbled (optional)


  • Preheat oven to 425ºF. Place cauliflower florets in a 9×13-inch baking dish, and toss with 2 Tbsp. olive oil, and ½ tsp. each of salt and black pepper.

    Roast cauliflower for 20 to 25 minutes, until tender. Decrease oven temperature to 375ºF.

  • Meanwhile, bring a large pot of SALTED water to a boil. Cook pasta according to package instructions until JUST shy of al dente (the pasta will continue to cook in the oven). Drain and set aside.
  • Heat remaining 2 Tbsp. oil in a large high-sided sauté pan over medium. Once hot, add onion and celery; cook 7 to 8 minutes, or until soft. Stir in two-thirds of the chopped green onion (reserve remaining for garnish), garlic powder, and paprika; cook 1 minute.

    Sprinkle flour over vegetable mixture and mix to combine. Cook for two full minutes to eliminate raw flour taste. Slowly pour in milk and buffalo sauce, and whisk to combine. Increase heat and bring mixture to a simmer, and cook until thickened, about 3 to 5 minutes. Season with remaining ½ tsp. salt.

    Sprinkle in 1 cup cheddar cheese and continuously stir until melted. Transfer roasted cauliflower and cooked pasta into skillet with buffalo mixture; stir well to combine.

  • Carefully pour mac and cheese into the same 9×13-inch pan you used to roast the cauliflower. Sprinkle remaining grated cheddar cheese overtop, along with blue cheese crumbles, if using.

    Bake for 20 minutes, uncovered, until bubbly. If desired, broil for final 2 minutes for a more golden topping.

    Remove from oven and garnish with remaining chopped green onion.


To Make Ahead. Cut up cauliflower into bite-size florets up to 3 days in advance, and store in the refrigerator. You can also grate the cheese up to 1 day ahead, storing in a separate container in the refrigerator.

To Store. Place leftover mac and cheese in an airtight storage container in the refrigerator for up to 4 days.

To Reheat. Gently rewarm leftovers in a skillet on the stove over medium heat, adding a splash or cashew milk or water to help rehydrate the sauce as needed. Alternatively, reheat in the microwave in 30 second increments, stopping to stir each time, until warm.

To Freeze. Store mac and cheese in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.


Serving: 1.25cups | Calories: 440kcal | Carbohydrates: 46g | Protein: 18g | Fat: 22g | Saturated Fat: 4.5g | Sodium: 1090mg | Fiber: 8g | Sugar: 7g