Why You’ll Love This Recipe
Baked Cauliflower Mac and Cheese is a delicious, low-carb twist on the classic comfort food. It swaps traditional pasta with tender cauliflower florets, all smothered in a rich, creamy cheese sauce and topped with a golden baked crust. Perfect for keto dieters, veggie lovers, or anyone looking for a lighter version of mac and cheese without sacrificing flavor.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cauliflower floretsbuttercream cheesesharp cheddar cheese (shredded)mozzarella cheese (shredded)heavy creamgarlic powdersaltblack pepperpaprikaparmesan cheesepork rinds or breadcrumbs (for topping, optional)
directions
Preheat your oven to 375°F (190°C) and grease a baking dish.
Steam or boil cauliflower florets until just tender, about 5-7 minutes. Drain well and set aside.
In a saucepan over medium heat, melt the butter and stir in the cream cheese until smooth.
Pour in the heavy cream and bring to a simmer. Stir in garlic powder, salt, pepper, and paprika.
Add the shredded cheddar and mozzarella, stirring until melted and fully combined.
Fold in the cauliflower until well coated with the cheese sauce.
Transfer the mixture to the prepared baking dish and spread evenly.
Top with grated parmesan and crushed pork rinds or breadcrumbs for a crunchy finish.
Bake for 20-25 minutes or until bubbly and golden on top.
Let cool slightly before serving.
Servings and timing
This recipe serves 4-6 people.Preparation time: 15 minutesCooking time: 25 minutesTotal time: 40 minutes
Variations
Add cooked bacon bits or diced ham for a meaty addition.
Mix in cooked spinach or kale for extra greens.
Use smoked gouda or gruyere for a different cheese flavor.
Top with sliced jalapeños for a spicy kick.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or in the oven at 350°F (175°C) until warmed through.
FAQs
Can I use frozen cauliflower?
Yes, just make sure to thaw and drain it well before using.
Is this keto-friendly?
Yes, it’s a great low-carb and keto-friendly comfort food option.
Can I make this ahead of time?
Absolutely. Assemble ahead, refrigerate, and bake when ready to serve.
What can I use instead of pork rinds?
You can use almond flour, crushed keto crackers, or skip the topping altogether.
How do I prevent it from getting watery?
Be sure to drain the cauliflower thoroughly after cooking and avoid overcooking it.
Can I use milk instead of heavy cream?
Heavy cream is preferred for richness, but full-fat milk can work in a pinch.
Conclusion
Baked Cauliflower Mac and Cheese brings the heartiness of classic mac and cheese with a healthier, low-carb twist. Creamy, cheesy, and satisfyingly crunchy on top, this dish is a hit with both kids and adults. Serve it as a comforting main or a delicious side—either way, it’s bound to become a go-to favorite.
Print
Baked Cauliflower Mac and Cheese
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baked
- Cuisine: American
Description
A healthier twist on classic mac and cheese, this baked cauliflower mac and cheese uses cauliflower florets instead of pasta and is smothered in a creamy cheese sauce, then baked to golden perfection.
Ingredients
- 1 large head of cauliflower, cut into bite-sized florets
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup breadcrumbs (optional, for topping)
- 1 tablespoon olive oil (optional, for topping)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5 minutes, until just tender. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens, about 5 minutes.
- Remove the sauce from heat and stir in the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper until smooth.
- Place the drained cauliflower into the prepared baking dish and pour the cheese sauce evenly over it. Stir gently to coat.
- If using, mix the breadcrumbs with olive oil and sprinkle over the top for a crunchy topping.
- Bake for 20-25 minutes, or until the top is golden and bubbly.
- Let cool slightly before serving.
Notes
- Use a blend of cheeses for added flavor, such as Gruyère or Monterey Jack.
- Add a pinch of paprika or mustard powder for a flavor boost.
- For a crispier topping, broil for the last 2-3 minutes.
- Can be made ahead and refrigerated before baking.