Pasta and noodles · 30 min
Cauliflower Macaroni & Cheese with Lemon-Parsley Butter Lettuce Salad
- 30 min
- 2–6 servings
- 682 kcal / serving
Creamy cauliflower mac and cheese with a bright lemon-parsley salad that keeps weeknights simple. The texture is creamy with a tender sauce-y bite, while the salad adds a crisp, citrusy contrast.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 headbutter (Boston) lettuce
- ½ medium headcauliflower
- ⅓ (8 oz) blockcheddar cheese
- ¼ (8 oz) blockcream cheese
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- 5 ozmacaroni (elbow) pasta
- 4 fl ozwhole milk
- lemons
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, honey, paprika, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · grater or food processor · measuring cups · measuring spoons · medium saucepan · mixing bowls · small saucepan · stirring spoon · strainer · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: cauliflower
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 headbutter (Boston) lettuce
- ½ medium headcauliflower
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- lemons
Dairy, eggs & chilled
- ⅓ (8 oz) blockcheddar cheese
- ¼ (8 oz) blockcream cheese
- 4 fl ozwhole milk
Pantry & dry goods
- 5 ozmacaroni (elbow) pasta
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| butter (Boston) lettuce | 1 head | 2 heads | 3 heads |
| cauliflower | ½ medium head | 1 medium head | 1 ½ medium heads |
| cheddar cheese | ⅓ (8 oz) block | ⅔ (8 oz) block | 1 (8 oz) block |
| cream cheese | ¼ (8 oz) block | ½ (8 oz) block | ¾ (8 oz) block |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| lemon | ½ | 1 | 1 ½ |
| macaroni (elbow) pasta | 5 oz | 10 oz | 15 oz |
| whole milk | 4 fl oz | 8 fl oz | 12 fl oz |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Fill a medium saucepan halfway with water, bring to a boil, then salt lightly.
- Cut the cauliflower into quarters, trim the leaves and stem, and grate or process into small florets.
- When the water boils, add the cauliflower and pasta; cook until the pasta is just tender, about 8–10 minutes, then drain.
- Juice half a lemon into a medium bowl and chop half the parsley leaves for the dressing, reserving the rest for the finish.
- Whisk in olive oil, honey, salt, and pepper to the lemon juice and parsley to make the dressing; set aside.
- Shred the cheddar and cut the cream cheese into small pieces; heat a small saucepan over medium heat.
- Add milk, cheddar, cream cheese, and spices to the pan; whisk until the cheese melts and the sauce is smooth, 2–3 minutes, then remove from heat.
- Stir the cheese sauce into the drained cauliflower and pasta until evenly coated; cover to keep warm.
- Tear the lettuce and add to the bowl with the dressing; toss to combine the salad.
- Serve the cauliflower mac and cheese with the lemon-parsley salad, finishing the pasta with the remaining chopped parsley and crushed red pepper.
Two tips
- Prep the salad dressing up to a day ahead and keep chilled for quicker assembly.
- If you have leftover sauce, reheat gently with a splash of milk to loosen.
Nutrition per serving
- Calories
- 682 kcal
- Protein
- 27 g
- Carbs
- 72 g
- Fat
- 33 g
- Fiber
- 7 g
- Sodium
- 422 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.