The Best Cauliflower Mac and Cheese Recipe

Introduction

This Cauliflower Mac and Cheese is a creamy, flavorful twist on a classic comfort dish. Roasted cauliflower replaces pasta, creating a lighter yet satisfying meal that’s perfect for cheese lovers seeking something different.

Ingredients

• 1 head cauliflower, cut into small bite-size pieces (about the size of gnocchi; 1 large head or 2 small heads)
• 2 Tbsp. olive oil
• 1/4 tsp. freshly ground black pepper
• 1/2 tsp. salt
• 1 tsp. garlic powder
• 1/4 tsp. onion powder
• 1 1/2 cup heavy whipping cream (or a combination of milk and cream totaling 1 1/2 cups)
• 4 ounces cream cheese, cut into small cubes
• 1 cup shredded cheddar cheese
• 1 cup gruyere cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 tsp. paprika (optional)

Instructions

1. Step 1: Preheat your oven to 425°F. Arrange the cauliflower pieces on a baking sheet lined with foil or parchment paper. Drizzle with olive oil, then sprinkle with salt and black pepper. Toss to coat evenly.
2. Step 2: Roast the cauliflower for 15-20 minutes until tender and slightly browned on some pieces.
3. Step 3: In a large pot over low heat, combine the heavy cream and cream cheese. Whisk continuously until the cream cheese melts and the mixture is smooth.
4. Step 4: Add the shredded cheddar, gruyere, and Monterey Jack cheeses to the pot. Stir until all the cheese has melted and the sauce is creamy.
5. Step 5: Stir in the garlic powder, onion powder, and a pinch of black pepper. Let the sauce come to a gentle simmer, then remove it from heat. Whisk vigorously for a smooth finish.
6. Step 6: Fold the roasted cauliflower pieces into the cheese sauce until well coated.
7. Step 7: Serve immediately, optionally sprinkling paprika on top for a touch of extra flavor and color.

Tips & Variations

• For a lighter version, use milk instead of heavy cream, or mix the two to your preference.
• Try adding cooked bacon or diced ham for a meaty twist.
• Add a handful of steamed broccoli for more veggie variety.
• If you prefer a baked topping, sprinkle breadcrumbs and a little extra cheese on top, then bake at 375°F for 10 minutes until golden.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain creaminess. If the sauce thickens too much, add a splash of milk to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, feel free to substitute with cheeses like mozzarella, fontina, or even a bit of parmesan for extra flavor. Choose melty cheeses for best results.

Is this recipe suitable for a low-carb diet?

Absolutely. Using cauliflower instead of pasta reduces carbohydrates significantly, making this dish a great option for low-carb and keto diets.

The Best Cauliflower Mac and Cheese Recipe

Print Recipe

★★★★★

4.9 from 93 reviews

This creamy and comforting Cauliflower Mac and Cheese is a low-carb twist on the classic mac and cheese, featuring tender roasted cauliflower smothered in a rich, cheesy sauce made with cream cheese, cheddar, gruyere, and Monterey Jack. It’s baked to perfection for a delightful texture and loaded with flavor, making it a perfect side dish or a satisfying vegetarian main.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cauliflower

• 1 head cauliflower, cut into small bite size pieces (about the size of gnocchi) (1 large head OR 2 small heads)

Seasonings and Oils

• 2 Tbsp. olive oil
• 1/4 tsp. freshly ground black pepper
• 1/2 tsp. salt
• 1 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. paprika (optional)

Cheese Sauce

• 1 1/2 cup heavy whipping cream (or use milk or a combination to total 1 1/2 cups)
• 4 ounces cream cheese, cut into small cubes
• 1 cup shredded cheddar cheese
• 1 cup shredded gruyere cheese
• 1/2 cup shredded Monterey Jack cheese

Instructions

1. Preheat and Roast Cauliflower: Preheat your oven to 425°F (220°C). Place the cut cauliflower pieces on a baking sheet lined with foil or parchment paper. Drizzle with olive oil, and season with salt and freshly ground black pepper. Toss to coat the pieces evenly. Bake for 15-20 minutes until the cauliflower is softened and some pieces are slightly browned, indicating a roasted flavor.
2. Prepare Cheese Sauce: While the cauliflower roasts, heat a large pot over low heat. Add the heavy cream and cream cheese to the pot. Whisk continuously until the cream cheese is fully melted and incorporated into the cream. Then add the shredded cheddar, gruyere, and Monterey Jack cheeses. Stir gently and keep whisking until all the cheeses melt completely and the sauce is smooth. Add the garlic powder, onion powder, and if using, paprika. Stir to combine. Once the sauce is smooth and just starting to simmer, remove it from heat and whisk vigorously to ensure a creamy texture.
3. Combine Cauliflower and Cheese Sauce: Add the roasted cauliflower pieces to the cheese sauce. Stir thoroughly until every piece of cauliflower is fully coated with the cheesy mixture. Serve immediately for the best texture and flavor.

Notes

• You can substitute milk for heavy cream to reduce calories, but the sauce will be less rich.
• For a spicier kick, sprinkle extra paprika or add a pinch of cayenne pepper.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
• If cauliflower is not softened enough after roasting, bake a few more minutes to reach the desired tenderness.

Keywords: cauliflower mac and cheese, low carb mac and cheese, cheesy cauliflower, roasted cauliflower, vegetarian side dish