American · main

Crispy Buffalo Cauliflower Mac and Cheese

Crispy Buffalo Cauliflower Mac and Cheese reads richness 6.2, salinity 4.6 and heat 4.5 on Palate's 0–10 flavor X-ray — a American main, about 42 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.3 / 10
• Sweet & Fruity — 1.8 / 10
• Sour & Bright — 1.1 / 10
• Bitter & Earthy — 1.4 / 10
• Rich & Fat — 6.7 / 10
• Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Richness 6.2 · Salinity 4.6 · Heat 4.5 · Umami 4.4 · Allium 3.0 · Funk & Ferment 1.8 · Sweetness 1.7 · Warm Spice 1.6 · Nutty 1.5 · Bitterness 1.3 · Sourness 1.1 · Herbaceous 0.5 · Fruity 0.5

What's in it (15)

• head cauliflower — 907 g
• oil — 41 g
• cornstarch — 30 g
• salt — 5 g
• garlic — 3 g
• red hot sauce — 177 g
• unsalted butter — 41 g
• macaroni — 454 g
• unsalted butter — 41 g
• all-purpose flour — 23 g
• regular milk — 710 g
• sharp white cheddar — 227 g
• monterey jack and pepper cheese — 113 g
• mustard powder — 3 g
• cayenne pepper — 1 g

Time & effort: about 42 min · effort: involved

Nutrition (per 100 g, engine-estimated): 207.1 kcal, 13.4 g protein, 5.4 g fat, 31.2 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (12 steps)

1. Preheat the oven to 450F and line a rimmed baking sheet with parchment. Toss the cauliflower florets with the oil, cornstarch, 3/4 teaspoon of the salt, and the garlic powder until every piece is lightly and evenly coated, then spread in a single layer on the baking sheet.
2. Roast the cauliflower, flipping once halfway through, until deeply browned at the edges and crisp-tender at the center, 25 to 28 minutes.
3. Meanwhile, bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, 8 to 9 minutes.
4. Reserve 1/2 cup of the pasta water, then drain the macaroni and set it aside.
5. While the pasta cooks, whisk together the melted butter and buffalo hot sauce in a large bowl until smooth.
6. As soon as the cauliflower comes out of the oven, add it directly to the bowl with the buffalo butter and toss immediately so it soaks up the sauce while still hot and crisp.
7. In the now-empty pasta pot, melt the remaining butter over medium heat, then whisk in the flour and cook, stirring constantly, until pale golden and fragrant, 1 to 2 minutes.
8. Gradually whisk in the milk, adding it a splash at a time so the sauce stays smooth, and cook, whisking often, until it thickens enough to coat the back of a spoon, 5 to 6 minutes.
9. Remove the pot from the heat and whisk in the sharp cheddar, Monterey Jack, mustard powder, and cayenne a handful at a time until the sauce is smooth and glossy.
10. Add the drained macaroni to the cheese sauce and stir to coat, loosening with a splash of the reserved pasta water if the sauce feels tight.
11. Fold about two-thirds of the buffalo cauliflower into the mac and cheese.
12. Divide among bowls and top with the remaining buffalo cauliflower for a final hit of crunch and heat.

Dishes with a similar flavor shape

• Pimento Cheese — Southern
• Jamaican Beef Patty — Jamaican
• Crispy Chicken 65 — Indian
• Cheesy Chicken Broccoli Rice Casserole — American
• Oxtail Stew — Jamaican

Keep reading: what richness, salinity, heat mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.