The Best Cauliflower Mac and Cheese Recipe

Introduction

This cauliflower mac and cheese is a delightful low-carb twist on the classic comfort food. Roasted cauliflower pieces tossed in a rich, creamy cheese sauce make for a satisfying and flavorful dish that’s perfect as a side or a main. It’s simple to prepare and sure to please even mac and cheese lovers.

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
• 1/4 tsp. paprika (optional)
• 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. Step 1: 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, season with salt and freshly ground black pepper, then toss to coat evenly. Bake for 15-20 minutes until the cauliflower is softened and slightly browned to develop a roasted flavor.
2. Step 2: While the cauliflower roasts, heat a large pot over low heat. Add the heavy cream and cream cheese, whisking continuously until the cream cheese is completely melted and incorporated.
3. Step 3: Add the shredded cheddar, gruyere, and Monterey Jack cheeses to the pot. Stir gently and whisk until the cheeses melt and the sauce becomes smooth. Add garlic powder, onion powder, and paprika if using, then stir to combine.
4. Step 4: When the sauce is smooth and just starting to simmer, remove from heat and whisk vigorously for creaminess. Add the roasted cauliflower pieces to the cheese sauce, stirring thoroughly to coat every piece.
5. Step 5: Serve immediately for the best texture and flavor.

Tips & Variations

• Substitute milk for heavy cream to reduce calories, but expect a less rich sauce.
• For a spicier version, add extra paprika or a pinch of cayenne pepper.
• If the cauliflower isn’t tender enough after roasting, bake it a few more minutes before combining.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to avoid curdling the cheese sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cheeses instead of cheddar, gruyere, and Monterey Jack?

Yes, you can substitute with other melty cheeses like mozzarella, fontina, or gouda. Just choose cheeses that melt well for a smooth sauce.

Is it necessary to roast the cauliflower before adding it to the cheese sauce?

Roasting adds a deeper, caramelized flavor and texture to the cauliflower, but you can steam or boil it if you prefer a softer texture. Roasting is recommended for the best taste.

The Best Cauliflower Mac and Cheese Recipe

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4.4 from 69 reviews

This Best Cauliflower Mac and Cheese recipe offers a low-carb, creamy, and flavorful twist on traditional mac and cheese by substituting pasta with roasted cauliflower. The roasted cauliflower adds a delicious nutty flavor and tender texture, perfectly complemented by a rich cheese sauce made with a blend of cheddar, gruyere, and Monterey Jack cheeses. Easy to prepare and ideal as a comforting side dish or a vegetarian main, this recipe balances indulgence with wholesome ingredients.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• 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