Cauliflower Mac and Cheese
This Cauliflower Mac and Cheese recipe is so delicious, creamy, and so close tasting to traditional macaroni and cheese that you’ll wonder why you haven’t been eating it this whole time.
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With a few simple ingredients, this is some of the best use of a cauliflower recipe we’ve seen, giving those that are looking to cut down on carbs a chance to enjoy a way healthier version of mac and cheese.
This baked Cauliflower Mac and Cheese has tender cauliflower florets pantomiming as macaroni pasta in a delicious creamy cheese sauce. Perfect for satisfying your cheese cravings without the heaviness of classic mac and cheese. Without the pasta, this low carb cauliflower mac and cheese is still just as tasty and filling as the normal kind.
Cauliflower Mac and Cheese was very surprising to us the first time we had it. It truly is so similar to classic mac and cheese you would barely know the difference if you didn’t make it yourself.
The cheesy cauliflower pieces have just a slightly different texture than macaroni, but the taste is just the same. With no pasta, this keto mac and cheese can fulfill all of your comfort food cravings without the carbs.
This creamy Cauliflower Mac and Cheese is a great way to add a healthy and simple recipe to your dinner tonight. Make a big batch of this delicious Cauliflower Mac and Cheese and serve it as either its own main dish or have a scoopful as a side dish. It’s perfect for the holiday season too, as it is so simple to make.
Why You’ll Love This Recipe:
Creamy and comforting: Rich cheese sauce coats tender cauliflower for a low-carb twist on classic mac and cheese.
Family-friendly favorite: All the cozy, cheesy flavor kids (and adults) love, without the pasta.
Low-carb and gluten-free option: Just swap the flour for your favorite GF alternative for a totally grain-free dish.
Easy weeknight side or main: Comes together in under 30 minutes and bakes until golden and bubbly.
Customizable: Add bacon, green onions, or a sprinkle of paprika to make it your own.
Ingredients to Make Cauliflower Mac and Cheese:
- cauliflower florets. Use fresh or frozen cauliflower, chopped into small, even pieces. Boil just until fork-tender, don’t overcook or it will get mushy when baked.
- butter. Forms the base of the roux for the cheese sauce.
- flour. Used to thicken the cheese sauce. All-purpose flour works great, or swap for a 1:1 gluten-free blend if needed.
- milk. Whole milk makes the sauce extra creamy, but 2% or plant-based options like cashew or oat milk will work too.
- seasonings. A simple mix of salt, garlic powder and pepper to enhance flavor.
- cheddar cheese. Sharp cheddar gives the dish bold flavor and a melty texture. Freshly shredded cheese melts more smoothly than pre-shredded.
- monterey jack cheese. Adds creaminess and a mild flavor. Mozzarella or gouda can be used instead for a different twist.
How to Make Cauliflower Mac and Cheese:
- Preheat oven to 375°F.
- In a large pot of boiling water, cook cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
- In a medium saucepan, melt butter over medium heat. Whisk in the flour until smooth, then slowly add the milk, stirring constantly.
- Add salt, garlic powder, and pepper. Continue to whisk until sauce thickens, about 2-3 minutes.
- Stir in cheddar and Monterey Jack cheese until melted and smooth. Toss the cooked cauliflower in the cheese sauce until fully coated.
- Pour into an 8×8 greased baking dish and top with extra cheese. Bake for 15-20 minutes, or until bubbly and slightly golden brown on top.
Recommended Equipment
Recipe Notes & Tips:
- Don’t overcook the cauliflower: Boil just until fork-tender, about 5–7 minutes. It will soften more in the oven, so keep some bite.
- Whisk the roux slowly: Add milk gradually while whisking to avoid lumps and create a smooth sauce.
- Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Taste before baking: Once the cheese sauce is done, taste and adjust seasoning before mixing in the cauliflower.
- Bake uncovered: This allows the top to get bubbly and slightly golden. For extra browning, broil for 1–2 minutes at the end.
- Add-ins welcome: Stir in chopped cooked bacon, roasted garlic, or steamed broccoli for added flavor and texture.
- Creamier sauce tip: For a silkier texture, blend part of the cooked cauliflower into the sauce before adding the rest.
- Add a crunchy topping: Sprinkle almond flour, crushed pork rinds, or gluten-free breadcrumbs on top before baking for added texture.
Serving Suggestions:
- Cauliflower Soup
- Breaded Parmesan Chicken
- Shrimp Foil Packs
- Seafood Stew
- Ranch Oven Baked Pork Chops
How to Store:
Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F or in a skillet over medium-low heat until warmed through.
Freezer: Let the dish cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Make-ahead tip: Assemble the dish up to the baking step, cover tightly, and refrigerate for up to 24 hours. Bake when ready to serve.
FAQs:
Yes, just boil or steam it until tender, then drain thoroughly to avoid excess moisture in the dish.
Try mozzarella, gouda, or pepper jack for different flavors. For dairy-free, use a creamy plant-based cheese that melts well.
Yes, once the cauliflower is coated in cheese sauce, you can serve it straight from the stovetop for a quicker version.
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Cauliflower Mac and Cheese
Ingredients
- 4 cups cauliflower florets, chopped
- ¼ cup butter
- ¼ cup flour
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- 2 cups cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded
Instructions
- Preheat oven to 375°F.
- In a large pot of boiling water, cook cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
- In a medium saucepan, melt butter over medium heat.
- Whisk in the flour until smooth, then slowly add the milk, stirring constantly.
- Add salt, garlic powder, and pepper. Continue to whisk until sauce thickens, about 2-3 minutes.
- Stir in cheddar and Monterey Jack cheese until melted and smooth. Toss the cooked cauliflower in the cheese sauce until fully coated.
- Pour into an 8×8 baking dish and top with extra cheese. Bake for 15-20 minutes, or until bubbly and slightly browned on top.
Nutrition
Notes
-
- Don’t overcook the cauliflower: Boil just until fork-tender, about 5–7 minutes. It will soften more in the oven, so keep some bite.
- Whisk the roux slowly: Add milk gradually while whisking to avoid lumps and create a smooth sauce.
- Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Taste before baking: Once the cheese sauce is done, taste and adjust seasoning before mixing in the cauliflower.
- Bake uncovered: This allows the top to get bubbly and slightly golden. For extra browning, broil for 1–2 minutes at the end.
- Add-ins welcome: Stir in chopped cooked bacon, roasted garlic, or steamed broccoli for added flavor and texture.
- Creamier sauce tip: For a silkier texture, blend part of the cooked cauliflower into the sauce before adding the rest.
- Add a crunchy topping: Sprinkle almond flour, crushed pork rinds, or gluten-free breadcrumbs on top before baking for added texture.
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