Cauliflower Mac and Cheese
Make this yummy cauliflower mac and cheese in just 25 minutes! It tastes like the real thing but has way less carbs.
The sauce is creamy and cheesy. The cauliflower is tender and golden. You won’t even miss the pasta! This dish makes veggies fun to eat.
Why You’ll Love Cauliflower Mac and Cheese?
- Super creamy and cheesy with all the comfort food vibes you want.
- Prepared in less than 30 minutes for a fast weeknight side dish.
- Only 6 simple ingredients, along with salt and pepper.
- Ideal for keto, low-carb and gluten-free diets
- Kid-friendly method of eating more veggies.
Ingredients You’ll Need
For the Cauliflower:
- Cauliflower: Choose a fresh medium head for best results. It has a mild taste, which absorbs the cheese taste.
- Olive oil: Helps to make the cauliflower nice and golden when roasting. You can use avocado oil as well.
- Salt and pepper: These simple spices enhance the taste. Add garlic powder/cayenne if you want more kick.
For the Cheese Sauce:
- Shredded cheese: The Best flavor comes from sharp cheddar. It melts smoothly, and it thickens the sauce without flour.
- Heavy cream: Makes the sauce creamy. It brings us that luxurious texture we all love.
- Almond milk: Makes the sauce thin to the right consistency. If you don’t need low-carb, you can use regular milk.
- Butter: Gives silky richness to the sauce. Do not forget to use unsalted to control the saltiness.
Equipment You’ll Need
- Baking sheet: A large one gives cauliflower room to brown nicely. Line with foil for easy cleanup.
- Large bowl: For tossing the cauliflower with oil and spices. You’ll use it again to mix everything together.
- Small saucepan: Perfect for making the cheese sauce. The heavy bottom prevents burning.
- Spatula: Better than a whisk for stirring cheese sauce. It prevents the cheese from sticking and clumping.
How to Make Cauliflower Mac and Cheese?
This dish is so easy to make and only has a few simple steps! The high roasting temperature ensures that it is fast, and the easy cheese sauce takes minutes.
Step 1: Prep the cauliflower
Cut cauliflower into small florets about 1 inch in size. This helps them cook faster and makes them more like pasta pieces.
Step 2: Season and roast
Toss the cauliflower with oil, salt, and pepper on a baking sheet. Roast at 450°F for 15-20 minutes until golden and tender.
Step 3: Make the cheese sauce
Combine cheese, cream, milk, and butter in a small saucepan. Heat on low, stirring often until smooth and creamy.
Step 4: Combine
Pour the sauce over the roasted cauliflower in a large bowl. Gently fold together until every piece is coated with cheesy goodness.
Step 5: Serve hot
Sprinkle with fresh black pepper if desired. Enjoy right away while it’s hot and the sauce is perfectly creamy.
Tips for the Best Cauliflower Mac and Cheese
- Cut florets small and evenly for faster cooking and better sauce coating. Aim for bite-sized pieces like regular mac and cheese.
- Give cauliflower plenty of space on the baking sheet. Crowding leads to steaming instead of roasting, and you want those crispy edges.
- Use a spoon or spatula for the cheese sauce, not a whisk. Whisks trap shredded cheese and make lumps.
- Adjust sauce thickness easily by adding more cheese to thicken or more milk to thin. The sauce will thicken as it cools.
- Fold gently when mixing the sauce with the cauliflower to keep the tender florets intact. Rough mixing breaks them into mush.
Variations and Substitutions
- Cheese options: Try Gruyere, Gouda, or Monterey Jack instead of cheddar. Mix cheeses for a complex flavor, like cheddar with parmesan.
- Milk choices: Use coconut milk beverage for nut-free, or regular milk if not following keto. The sauce works with many liquid options.
- Add protein: Mix in cooked bacon bits or shredded chicken. This addition turns the side dish into a complete meal.
- Spice it up: Add a dash of paprika, nutmeg, or cayenne pepper. These spices create depth of flavor without overwhelming.
- Crispy topping: Sprinkle with more cheese and crushed pork rinds. Broil briefly for a crispy, golden crust like traditional mac.
Make-Ahead and Storage Tips
- Prep ahead: Roast cauliflower and make sauce separately. Store in the fridge up to 2 days, then combine and reheat when ready.
- Refrigerate leftovers: Keep in an airtight container for up to 4 days. The sauce may thicken when cold, but will loosen when reheated.
- Best reheating methods: Use a microwave for quick meals or oven at 350°F. Add a splash of milk if the sauce seems too thick.
- Not freezer-friendly: The cheese sauce texture changes when frozen and thawed. Enjoy fresh or as refrigerated leftovers for best results.
- Refresh leftovers: Add a sprinkle of fresh cheese when reheating. This trick makes day-old cauliflower mac taste almost new again.
Serving Ideas
- Comfort food pairing: Serve with chicken nuggets or fried chicken. These classics create a kid-friendly meal that adults love too.
- Weeknight dinner: Pair with simple baked chicken legs or meatloaf. This combo makes an easy, satisfying dinner the whole family enjoys.
- BBQ companion: Great alongside burgers, hot dogs, or BBQ chicken. The creamy dish balances smoky, grilled flavors perfectly.
- Holiday side: Bring to potlucks or holiday meals. This lighter option gives guests a low-carb choice among heavy dishes.
- Solo meal: Enjoy a big bowl all by itself for lunch. The protein from cheese makes it more filling than you might expect.
Frequently Asked Questions (FAQs)
Cauliflower Mac and Cheese Recipe
This easy cauliflower mac and cheese combines roasted cauliflower with creamy cheese sauce for a healthy comfort food. Ready in 25 minutes with just 6 ingredients, perfect for low-carb and keto diets.
Ingredients
For the Cauliflower:
- 1 head cauliflower (cut into small florets)
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
For the Cheese Sauce:
- 1 cup shredded cheddar cheese
- 1/4 cup heavy cream
- 1/4 cup unsweetened almond milk
- 1 tablespoon unsalted butter
Instructions
- Preheat oven to 450°F. Line a baking sheet with foil or parchment paper for easy cleanup.
- Toss the cauliflower with oil and seasonings. Mix well in a large bowl to coat all pieces evenly.
- Spread on a baking sheet. Arrange in a single layer with space between florets for proper browning.
- Roast for 15-20 minutes. Cauliflower should be tender with golden brown edges when done.
- Make cheese sauce. Combine cheese, cream, milk, and butter in a saucepan over low heat, stirring until smooth.
- Mix everything together. Transfer roasted cauliflower to a bowl and pour cheese sauce over. Fold gently.
- Serve immediately. Add fresh black pepper on top if desired.
Notes
- Cut cauliflower into small, bite-sized pieces for faster cooking and better sauce coating.
- Don’t overcrowd the baking sheet – cauliflower needs space to roast properly.
- Stir cheese sauce with a spoon or spatula, not a whisk, to prevent cheese from sticking.
- For extra crispy topping, sprinkle with more cheese and broil for 2-3 minutes.
- Leftovers keep for up to 4 days in the fridge. Not recommended for freezing.
