Cauliflower Mac and Cheese

Prep Time
5 minutes
Cook Time
45 minutes


  • 16 oz penne
  • 1 head cauliflower, cut into florets
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 cup white onion, chopped finely
  • 1 tsp cayenne
  • 3 cups milk
  • 1 cup vegetable stock
  • 10-12 ounces smoked gouda, shredded
  • 1 tbsp Dijon mustard
  • salt and pepper, to taste


  1. Fill the multicooker to the top measuring line with water. Close the lid and set to the Steam function for 30 minutes to bring it to a boil.
  2. Once boiling, remove the lid and add the pasta. Return to a boil then cook 5 minutes.
  3. After boiling the pasta for 5 minutes, add the cauliflower florets and cook an additional 3 minutes until the pasta is al dente and the pasta is just tender.
  4. Turn off the cooker. Use oven mitts to remove the inner pot, drain and set the pasta and cauliflower aside. Return the pot to the cooker.
  5. Set the cooker for Sauté-then-Simmer STS® function, add the oil and butter. Cook just until the butter melts.
  6. Add in the onion and cook for 5 minutes until they start to soften.
  7. Whisk in cayenne, milk, and stock. Cook until boiling, add the cheese and stir in to melt completely.
  8. Stir in the mustard and season with salt and pepper. Turn off the cooker.
  9. Add the cauliflower and pasta into the sauce; stir until combined. Serve immediately.

    Recipe inspiration from Food Network