Cauliflower Mac & Cheese

This quick cauliflower mac and cheese recipe is creamy, cheesy, and made with simple ingredients. It's a healthy option that can be served as a side dish or as an easy meatless meal, made with oven-baked roasted cauliflower for added flavor. You'll love having access to the best low-carb recipes that are keto-friendly and perfect for 30-minute meals, last-minute dinner ideas, and quick dinner recipes. Pin this easy cauliflower mac and cheese now to keep a fast and family-friendly favorite ready for busy nights.

Pin

Why this is the best Cauliflower Mac & Cheese recipe

It's simple comfort food. This recipe uses only a few simple ingredients to make the warmest and most comforting mac and cheese you've ever eaten. The sauce is creamy, cheesy, and rich, and it stays that way even after it's been cooked. No dried-out mac and cheese here!

This keto cauliflower mac and cheese recipe is easy. Roast the cauliflower, mix up the roux, add the cheese, and stir it all together. That's all there is to it!

Cauliflower mac and cheese is very quick to put together. This is a quick 30-minute recipe.

This recipe uses just a few common, inexpensive ingredients. This recipe is very simple and uses ingredients you probably already have in your pantry. Cauliflower, milk, butter, cheese, some spices. That's pretty much all it takes.

Keto mac and cheese is healthy. This easy comfort food is made from mostly whole foods, and there is no added sugar or carbs. You can feel good about feeding this meal to your kids because it's loaded with nutrients!

This recipe is allergy-friendly and appropriate for special diets. This recipe, as written, contains dairy and gluten. It is nut-free, egg-free, and soy-free as written. You can easily make it gluten-free by using cornstarch in place of flour. This recipe is likely good for vegetarian, keto, and bariatric diet plans. As always, check the labels on your specific ingredients to ensure they are safe for your personal dietary needs.

What you'll need to make keto Cauliflower Mac and Cheese

Equipment

• Baking sheet - You will need to roast the cauliflower. I recommend a baking sheet with a lip around the edge to catch any juices that may come out of the cauliflower. (It's unlikely but possible.)
• Parchment paper - Parchment makes clean up easier, but it is not 100% necessary. You can roast the cauliflower without it.
• 4-quart pot - You will need a large pot to make the sauce and stir the cauliflower into.

Ingredients

Pin

See the printable recipe card at the bottom of the page for all measurements and nutritional information.

• Fresh cauliflower - This is the star of the show. You're going to roast it so that it becomes its most delicious and flavorful.
• Olive oil - You need a fat to moisten the cauliflower during the roasting process. If you really want to cut down on the fat in the recipe, you could spritz it with cooking spray. But I prefer to toss it in some extra virgin olive oil. You could use any neutral oil for this purpose.
• Unsalted butter - If you only have salted butter, use it. You probably won't notice a difference.
• All purpose flour - This combines with the butter to make a roux which is the base of the cheese sauce. If you are gluten-free or just don't have flour, feel free to use cornstarch instead. It will work the same.
• Garlic powder - I'm a garlic snob and usually press fresh garlic for every recipe, but in this one, garlic powder will be fine. You'll still get a great flavor.
• Onion powder - Onion powder gives the cheese sauce a nice flavor.
• Whole milk - Whole milk is going to give you the best flavor in this recipe. You can use low fat milk if you need to, but your cheese sauce may taste a little flat. And stay away from skim which will make your cheese sauce taste like water.
• Finely shredded cheddar cheese - Whatever cheddar you have will probably work. Cheese snobs say that you have to grate your own cheese in order for it to melt properly, but I am here to tell you that's bullshit. You can buy a bag of cheese from the grocery store and mix it into the bubbly roux, and that bag of cheese will melt just fine, and your mac and cheese will taste amazing.
• Finely shredded mozzarella cheese - Same as the cheddar. If you don't have cheddar and mozzarella, use something else. I have used gouda, Swiss, taco cheese, Mexican cheese blend... I really use whatever I have on hand at the time.
• Salt and freshly ground black pepper - You will add these at the end, to your taste.

How to make a Cauliflower Mac and Cheese Recipe

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Chop the cauliflower into bite-sized pieces, then place the pieces on the baking sheet and drizzle the olive oil all over. Toss gently to distribute the oil.
   Pin
3. Roast for about 30 minutes, flipping all of the pieces halfway through.
   Pin
4. While the cauliflower is roasting, start the cheese sauce by melting the butter in a large pot over medium heat. Once the butter is melted, sprinkle in the flour and spices and stir until the mixture is bubbly. This is called a roux.
   Pin
5. Add the milk into the pot very slowly while continuing to stir. Remove the pot from the heat when the roux is thickened and bubbly.
6. Stir in the cheese until the sauce is smooth and all one even color.
   Pin
7. Once the cauliflower is fork-tender, fold it into the cheese, serve it in a bowl, and enjoy!
   Pin
   
8. Serve hot. You can add a sprinkle of smoked paprika for a little different flavor.

Pin

Substitutions & variations

I enjoy a mixture of cheeses, such as Monterey Jack, Colby, smoked Gouda, extra sharp cheddar, Parmesan, or even fontina.

You can mix in shredded pepper jack with a teaspoon or two of hot sauce or sriracha at the end.

Use half broccoli, half cauliflower or stir in spinach or kale. This will change the texture and flavor and add nutrients.

If you're not a vegetarian, you can add cooked and crumbled bacon, sausage, pancetta, or shredded rotisserie chicken.

If you want to add a topping, you could toast some breadcrumbs, or sprinkle the top with chopped chives, fresh parsley, crushed chili flakes, or smoked paprika.

Instead of cauliflower, you can roast and shred spaghetti squash. Or mix in pasta (regular or gluten-free) as a substitute for cauliflower.

Pin

Storing leftovers

To store leftovers, let them cool to room temperature before storing (so the steam doesn't make them watery).

Keep in an airtight container for 3-4 days in the fridge.

You can freeze cauliflower mac and cheese for up to 2-3 months. Freeze in single portions for easy reheating. Use a freezer-safe container like Souper Cubes or place in a freezer bag. Transfer to the fridge overnight to thaw before reheating.

To reheat, bake at 350°F, covered with foil, until heated through.

If you microwave, reheat in short bursts, stirring often. Add a splash of milk if it looks dry.

Pin

Check out more delicious low-carb recipes.

• Beef, Cheddar, and Chive Meatballs
• Gluten Free Dairy Free Chicken Tenders
• Garlic Buffalo Shrimp
• Chicken Crust Pizza
• Prosciutto-Wrapped Jalapeño Poppers
• 15 Minute Cajun Shrimp and Rice (Plus Low Carb Option)
• Maryland Crab Cakes with No Filler

Recipe