Mac & Cheese with cauliflower and roasted garlic — Week 20: Lactose free

According to a nutritionist, apart from unripened cheeses such as cottage cheese, ricotta, cream cheese and so on, cheese naturally contains very little lactose. A good rule of thumb: The lower the percent humidity in the cheese, the lower the lactose content. What’s more, a wide array of lactose free dairy products has hit the market in recent years.

In light of this week’s theme, I realized that there’s no reason why we can’t make a creamy and delicious lactose free mac & cheese.

This week’s mac & cheese is made with lactose free Allégro cheese, cauliflower and roasted garlic. Golden and sweet, the cauliflower is simply delectable.



  1. Preheat the oven to 400°F (200°C).
  2. Cut off the top of the garlic head, add a drizzle of olive oil and season with salt and pepper. Wrap it in aluminum foil.  
  3. Place the cauliflower pieces on a baking sheet. Drizzle with half of the olive oil and season with salt and pepper.
  4. Bake cauliflower and garlic for about 30 minutes or until roasted and tender.  
  5. Press the garlic into a blender or food processor and add half of the cauliflower. Process until puréed. Set aside.

  6. In a pot, heat the rest of the oil and soften onion.
  7. Add flour and stir for 1 minute, making sure the flour doesn’t brown.
  8. Gradually add the Natrel Lactose Free 2% and cream, beating with a whisk to obtain a smooth sauce. Simmer for 15 minutes, stirring regularly until sauce thickens.

  9. Mix cauliflower purée, roasted cauliflower and half of the lactose free cheese into the sauce.
  10. Pour into a baking dish and top with the rest of the lactose free cheese and the breadcrumbs.  
  11. Bake for about 15 minutes or until golden. Garnish with the green onions.


Johanne Depelteau

Longueuil, Quebec

Johanne, a passionate lover of the culinary arts, has been working in television broadcasting, publishing, magazine writing and advertising for many years.

View profile