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Cauliflower “Mac” and Cheese

All the cheese and all the flavor (without the pasta) in this yummy cauliflower mac and cheese remixed recipe!

Prep Time: 15 minutes

Cooking Time: 30 minutes

Serves: 6 – 8



  • 1 large head cauliflower (about 5 cups), cut into small florets
  • 1 teaspoon olive oil
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 medium white onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • ½ teaspoon ground black pepper
  • ½ teaspoon celery salt
  • 1 medium red bell pepper, small diced
  • 1 ½ cups milk
  • 1 ½ cups Frigo® Mozzarella, shredded, divided
  • 1 cup Frigo® Shredded Italian Three Cheese, divided
  • 1 cup Frigo® Whole Milk Ricotta
  • 1 cup Italian bread crumbs
  • ¼ cup fresh flat leaf parsley, minced


Preheat oven to 400°F. Grease a 3-quart baking dish with cooking oil.

Bring a medium-sized pot of water to boil.

Cut cauliflower into small florets and add to the boiling water. Cook until al dente or just tender, 3-5 minutes. Drain the cauliflower and reserve to side.

Heat olive oil, butter, and onions in a 5-quart sauce pot over medium-high heat. Cook onions for 3-5 minutes or until they become translucent. Stir in the flour, garlic, cumin, paprika, black pepper and celery salt and cook for another minute. Add the red peppers, milk, 1 cup shredded Frigo® Mozzarella, ½ cup Frigo® Shredded Italian Three Cheese, and 1 cup Frigo® Whole Milk Ricotta. Stir mixture while cooking until the cheese is fully melted and the texture is smooth. Scrape cauliflower mac and cheese into casserole dish.

In a small bowl mix, ½ cup shredded Frigo® Mozzarella, ½ cup Frigo® Shredded Italian Three Cheese, and Italian breadcrumbs. Top the cauliflower mac and cheese with this mixture.

Bake cauliflower mac and cheese for 15 minutes or until the topping is golden brown and cheese is melted through.