Cheesy Cauliflower Mac (Printable Version)

Creamy baked cauliflower smothered in a rich cheese sauce for a satisfying low-carb meal.

# What You Need:

→ Vegetables

01 - 1 large head cauliflower, cut into bite-sized florets (about 1.5 lbs)

→ Sauce

02 - 2 tbsp unsalted butter
03 - 2 tbsp almond flour (or coconut flour for nut-free option)
04 - 1 cup whole milk (or unsweetened almond milk for lower carb)
05 - 1 cup shredded sharp cheddar cheese (about 4 oz)
06 - 1/2 cup shredded mozzarella cheese (about 2 oz)
07 - 1/4 cup grated Parmesan cheese (about 1 oz)
08 - 1/2 tsp garlic powder
09 - 1/2 tsp onion powder
10 - 1/4 tsp ground mustard (optional)
11 - Salt and pepper, to taste

→ Topping

12 - 1/4 cup grated Parmesan cheese (about 1 oz)
13 - 1/4 cup shredded cheddar cheese (about 1 oz)
14 - 1 tbsp chopped fresh parsley (optional)

# How To Make:

01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 4 to 5 minutes until just tender. Drain thoroughly and pat dry with paper towels.
03 - Place the drained cauliflower evenly into the prepared baking dish.
04 - In a medium saucepan over medium heat, melt the butter. Whisk in almond flour and cook for 1 minute. Gradually add milk, whisking continuously until smooth and slightly thickened, about 2 to 3 minutes.
05 - Reduce heat to low. Stir in cheddar, mozzarella, and Parmesan cheeses until fully melted and smooth. Add garlic powder, onion powder, ground mustard if using, salt, and pepper. Mix well.
06 - Pour the cheese sauce evenly over the cauliflower in the baking dish. Gently stir to coat all pieces with sauce.
07 - Sprinkle grated Parmesan and shredded cheddar cheese evenly over the coated cauliflower.
08 - Bake in the preheated oven for 15 to 20 minutes until the sauce is bubbly and the top is golden.
09 - Optionally, garnish with chopped fresh parsley. Serve hot.

# Expert Tips:

01 -
  • It delivers all the creamy, cheesy satisfaction of mac and cheese without the carb crash that follows.
  • The cauliflower gets tender and sweet in the oven, soaking up every bit of that rich sauce.
  • You can have it on the table in under an hour, even on a weeknight when youre too tired to think.
  • Its the kind of dish that makes people forget theyre eating vegetables.
02 -
  • Dry the cauliflower thoroughly after boiling or your sauce will turn thin and watery instead of thick and creamy.
  • Use freshly shredded cheese instead of pre-shredded bags, the anti-caking agents in store-bought shreds can make your sauce grainy.
  • Dont skip the roux step, cooking the flour in butter for a full minute prevents that chalky taste and helps the sauce thicken properly.
03 -
  • Broil for the last 2 to 3 minutes if you want a crispy, golden top that crackles when you scoop it.
  • Add a tablespoon of cream cheese to the sauce for an extra silky, tangy richness that takes it over the top.
  • Let the dish rest for 5 minutes after baking so the sauce thickens slightly and doesnt run all over the plate when you serve it.
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