Jalapeño Cauliflower Shells & Cheese
Prep time
Cook time
Total time
Jalapeño mac & cheese is a great weeknight dinner! Roasted cauliflower & fresh kale add extra bulk and nutrients to this vegetarian recipe.
Recipe type: Main Dish
  • 3 cups cauliflower florettes
  • drizzle of olive oil
  • Annie's Shells & White Cheddar Mac & Cheese (+ some almond milk)
  • (or 1.5 cups uncooked shells and sauce from here, here, or here)
  • ½-1 jalapeño, sliced
  • two handfuls of finely chopped kale
  • extra splashes of plain almond milk
  • grated fontina cheese
  • salt & pepper
  1. Preheat oven to 400 degrees.
  2. Toss cauliflower with a little olive oil, salt & pepper and roast on a baking sheet for 30 minutes (or until golden brown)
  3. Prepare your shells and cheese (according to the box), or make your sauce and cook your shells. Mix together, adding enough almond milk to make it creamy.
  4. To your pot of mac & cheese (while it's still hot), add chopped jalapeños, kale and stir until the kale wilts. Stir in the roasted cauliflower, and a grating of fontina cheese if you like. Season with salt & pepper.
  5. Curl up on the couch under a blanket and enjoy!
Recipe by Love and Lemons at https://www.loveandlemons.com/jalapeno-cauliflower-shells-and-cheese/