Name: Best Cauliflower Mac and Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 large head of cauliflower, cut into small bite-sized pieces; 2 tablespoons olive oil; 1/4 teaspoon freshly ground black pepper; 1/2 teaspoon salt; 1 teaspoon garlic powder; 1/4 teaspoon onion powder; 1 1/2 cups heavy whipping cream (or a combination of cream and whole milk); 4 ounces cream cheese, cut into small cubes; 1 cup shredded cheddar cheese; 1 cup shredded Gruyère cheese; 1/2 cup shredded Monterey Jack cheese; 1/4 teaspoon paprika (optional)

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This Cauliflower Mac and Cheese is a delicious, low-carb twist on the classic comfort food. By substituting pasta with roasted cauliflower, I can enjoy a creamy, cheesy dish that's both satisfying and healthier. It's perfect as a main course or a side dish, catering to both keto and non-keto eaters alike.

Why You’ll Love This Recipe

I love this recipe because it's quick and easy to prepare, taking less than 30 minutes from start to finish. The combination of roasted cauliflower and a rich, three-cheese sauce creates a comforting dish that satisfies my mac and cheese cravings without the carbs. It's also a great way to incorporate more vegetables into my meals, and even picky eaters won't notice the difference.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 large head of cauliflower, cut into small bite-sized pieces
2 tablespoons olive oil
¼ teaspoon freshly ground black pepper
½ teaspoon salt
1 teaspoon garlic powder
¼ teaspoon onion powder
1 ½ cups heavy whipping cream (or a combination of cream and whole milk)
4 ounces cream cheese, cut into small cubes
1 cup shredded cheddar cheese
1 cup shredded Gruyère cheese
½ cup shredded Monterey Jack cheese
¼ teaspoon paprika (optional)

Directions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
Place the cauliflower pieces on the prepared baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
Roast the cauliflower for 15-20 minutes, until tender but still slightly firm. For a charred effect, broil for an additional 1-2 minutes, watching closely to prevent burning.
In a large saucepan over low heat, combine the heavy cream and cream cheese. Whisk until the cream cheese is melted and the mixture is smooth.
Add the shredded cheeses, garlic powder, onion powder, and paprika (if using) to the saucepan. Continue to whisk until all the cheeses are melted and the sauce is creamy.
Remove the saucepan from heat. Add the roasted cauliflower to the cheese sauce, stirring until all pieces are well coated.
Serve immediately, garnished with a sprinkle of paprika if desired.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Cheese Variations: I sometimes switch up the cheese blend by using sharp white cheddar, mozzarella, or parmesan for different flavors.
Add Protein: For a heartier meal, I add cooked chicken, ground beef, or even bacon bits.
Spice It Up: To add some heat, I include chopped jalapeños, a dash of cayenne pepper, or a splash of hot sauce.
Crunchy Topping: I like to top the dish with breadcrumbs or crushed crackers before baking for added texture.
Extra Veggies: Incorporating sautéed mushrooms, peas, or sun-dried tomatoes adds more nutrients and variety.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, I use the microwave or warm it in the oven. If the dish seems a bit dry upon reheating, I add a splash of milk to restore its creaminess.

FAQs

Can I use frozen cauliflower instead of fresh?

Yes, I can use frozen cauliflower. I make sure to thaw it completely and pat it dry to remove excess moisture before roasting.

Is there a dairy-free alternative for the cheese sauce?

While this recipe is rich in dairy, I can experiment with dairy-free cheeses and plant-based creams. However, the texture and flavor might differ from the original.

Can I prepare this dish ahead of time?

Absolutely. I assemble the dish, cover it, and refrigerate for up to 2 days. When ready to serve, I bake it until heated through and bubbly.

How can I make the dish more kid-friendly?

To appeal to kids, I use milder cheeses and avoid adding spicy ingredients. The creamy texture and cheesy flavor usually win them over.

What can I serve with this cauliflower mac and cheese?

This dish pairs well with a fresh green salad, grilled meats, or steamed vegetables for a balanced meal.

Conclusion

This Cauliflower Mac and Cheese is a delightful, healthier alternative to the traditional version. It's creamy, cheesy, and full of flavor, making it a favorite in my household. Whether I'm following a low-carb diet or simply looking to enjoy a comforting dish with more vegetables, this recipe never disappoints.

Best Cauliflower Mac and Cheese

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Author: Sue
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings
Category: Main Course or Side Dish
Method: Roasting and Stovetop
Cuisine: American

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Description

This Cauliflower Mac and Cheese is a low-carb, keto-friendly twist on the classic comfort food, replacing pasta with roasted cauliflower and coated in a rich, creamy three-cheese sauce.

Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
Place the cauliflower pieces on the prepared baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
Roast the cauliflower for 15-20 minutes, until tender but still slightly firm. For a charred effect, broil for an additional 1-2 minutes, watching closely to prevent burning.
In a large saucepan over low heat, combine the heavy cream and cream cheese. Whisk until the cream cheese is melted and the mixture is smooth.
Add the shredded cheeses, garlic powder, onion powder, and paprika (if using) to the saucepan. Continue to whisk until all the cheeses are melted and the sauce is creamy.
Remove the saucepan from heat. Add the roasted cauliflower to the cheese sauce, stirring until all pieces are well coated.
Serve immediately, garnished with a sprinkle of paprika if desired.

Notes

You can use frozen cauliflower—thaw and dry thoroughly before roasting.
Use different cheese combinations like mozzarella or parmesan for variety.
To reheat, add a splash of milk to restore creaminess.
Can be made ahead and stored in the refrigerator for up to 2 days before baking.