Missing traditional mac and cheese? You’ll never look back with my baked cauliflower mac and cheese recipe. The extra cheese makes it so cheesy and delicious. The cauliflower is perfectly cooked and the browned cheddar and bacon crust is just spectacular. Strap in and get ready to make an incredibly versatile dish that’s perfect as a dinner or as a side dish.
Keep in mind that this recipe is flourless, uses no roux or eggs either… it’s like magic coming together in the pan.
This recipe is: Low Carb, Keto and Gluten Free
Table of Contents
7 Reasons to Love this Recipe
- It’s the best-tasting mac and cheese alternative!
- Perfect mac and cheese for people on low carb or keto diets!
- The cheesiness of the whole dish is just amazing!
- A golden brown, fantastic-tasting bacon cheddar crust!
- Perfect for meal planning because it stores and reheats well!
- The entire family will just love it. And friends, too!
- Easy to make right in your own kitchen!
Is Cauliflower Mac and Cheese Low Carb?
Yes, cauliflower mac and cheese is low-carb. Cauliflower is a low-carb substitute for traditional pasta, making it ideal for keto or low-carb diets. The dish typically uses keto-friendly ingredients, further reducing the carb count and fitting perfectly to the low carb lifestyle!
This recipe has been designed to be low carb with just 4 grams of net carbs per serving. This is an amazing low carb side dish or full meal option for anyone eating low carb!
Ingredients List For Cauliflower Mac and Cheese Recipe
To make this simple recipe for cauliflower mac and cheese, you will need the following ingredients:
- 1 head cauliflower, cut into florets (approx 4 cups)
- 4 ounce cream cheese, softened
- ¼ cup butter
- 2 cups cheddar cheese, shredded and divided
- 1 cup heavy cream
- ¼ cup bacon, chopped
- ¼ cup Parmesan, grated
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Dijon mustard
- ¼ teaspoon smoked Paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper, ground
Ingredient Substitutions
- Cheddar cheese: Traditional macaroni and cheese is made with cheddar, but you can substitute Colby or, even better, Colby jack cheese. Be careful if using anything really stringy like mozzarella, as it may not melt properly, resulting in a huge block of cheese rather than a creamy, cheesy base.
- Bacon: This is an optional ingredient used on the casserole's top crust. To really punch up the bacon's flavor, try my homemade bacon bits. Try chopped ham pieces if you don’t want to add bacon. If you want to make this vegetarian, toss on some pine nuts.
- Parmesan cheese: You can substitute Pecorino Romano. The Parmesan really adds depth to the dish, so see if you can find it.
- Garlic powder: No powder? Try granulated garlic. None of that? Use 3-4 cloves of roasted garlic (link). None of that? Add 1 clove of minced garlic to a pan with 1 tablespoon of olive oil. Cook on low heat for 5 minutes to remove the sharp garlic flavor.
- Onion powder: Try some granulated onion or even some dehydrated onion flakes.
- Dijon mustard: If you don’t have any of this, use spicy brown mustard or whole grain mustard.
- Smoked paprika: Try regular paprika a or some chili powder. Yum.
Ingredient Additions
- Heat: Adding ½ or ¼ teaspoons of dried red pepper flakes gives this cauliflower and cheese casserole a nice zing.
- Shallots: If you want a bit more texture and flavor, chop 1 shallot finely. In a small saute pan, add 1-2 tablespoons of olive oil ghee or clarified butter. Cook over medium-low heat for 5-7 minutes until slightly translucent and softened. Add the shallot to the cheddar cheese mixture.
- Bread Crumbs: Using my Gluten-Free Breadcrumb recipe, which is actually a combination of almond flour and shredded coconut, you can mix about 3 tablespoons with the separated cheddar or Parmesan. Use it as a topping before baking, and you will have a wonderfully flavorful crust.
NOTE: These ingredients are not part of the original recipe- use them to enhance or customize the recipe to your liking.
Cooking Tools
To make this delicious cauliflower mac & cheese recipe, you will need the following cooking tools:
How to Make Cauliflower Mac and Cheese: Complete Cooking Guide
Let’s walk through how to make this baked cauliflower mac and cheese dish with ease. Here we go!
Cooking Method
Baking
Preparation Steps
- Add a couple drops of olive oil to your baking dish. Coat the dish well and set aside.
- Cut the cauliflower into bite-sized florets. I avoid using much of the stems. Add to a bowl and set aside.
- Gather up all the remaining ingredients for cooking.
- Preheat the oven to 375°F (190°C) with an open rack in the middle of the oven.
Cooking Steps
- Place the steamer basket into your pan with about ¾ of an inch of water. Add in the cauliflower to the steamer basket. Place on the stove over high heat, covered, for about 5-7 minutes. The cauliflower needs to be al dente (just slightly cooked).
- Remove the cauliflower from the pan and set aside. Discard the cooking water.
- Add in the butter and cream cheese. Place over low heat. Stir with a whisk until smooth.
- Add in the heavy cream, whisking until smooth. Repeat with the spices, salt and pepper.
- Add in 1.5 cups (approximately) of the cheddar cheese. Keep the heat low and gently stir until the cheese is melted.
- Add in ½ of the parmesan cheese and stir gently.
- Turn off the heat and add in the par-cooked cauliflower. Using the silicone spatula, gently fold the cauliflower into the creamy cheese sauce.
- Pour the cheesy cauliflower mixture into the prepared baking dish.
- Top with the remaining Parmesan cheese, then the cheddar cheese and the chopped bacon.
- Place in the oven and bake for 15 minutes. When the top is golden brown and the cheese is bubbling, remove from the oven.
- Allow the dish to cool for 5-10 minutes before serving. The cheese will thicken and everything will be just delicious.
Step 1: Steam the cauliflower florets in a steamer basket over high heat for 5-7 minutes, until they are al dente.
Step 2: Melt the butter and cream cheese together in a pan over low heat, whisking until smooth.
Step 3: Slowly whisk in the heavy cream to the melted butter and cream cheese mixture, ensuring it is fully combined.
Step 4: Gradually add shredded cheddar cheese to the creamy sauce, stirring until the cheese is fully melted and smooth.
Step 5: Add the steamed cauliflower florets into the cheese sauce and gently fold them in until evenly coated.
Step 6: Pour the cheesy cauliflower mixture into the prepared baking dish, spreading it evenly.
Step 7: Top the cauliflower with additional shredded cheddar cheese to create a cheesy layer.
Step 8: Sprinkle Parmesan cheese over the cheddar cheese layer for added flavor and texture.
Step 9: Add chopped bacon on top of the cheese before baking for extra crunch and flavor.
🔔My Pro Tip
Some people prefer not to steam cauliflower. I get it… sometimes, it fills the house with a strange aroma that people might find unpleasant. For this recipe, it’s easy to work around this. Instead of steaming the cauliflower, add it to a lined and rimmed baking sheet. No need for oil or anything. Just add in a single layer and bake for 15 minutes at 375°F (190°C). The result will be a nicely roasted cauliflower with a much better aroma in the house.
Roasted vegetables caramelize rather than steam, so it just smells better. The flavor of the dish will be very similar, too! Just remember to cook the cauliflower al dente (just enough), otherwise it will get mushy when it bakes.
Time Saving Tips
- Buy riced cauliflower or a bag of tender cauliflower florets. Trimming the florets is the most time consuming process of the entire recipe. If you buy pre-cut cauliflower, just make sure it is FRESH. Frozen cauliflower will turn watery in this recipe.
- Make the dish ahead of time. If you want, you can make this dish ahead of time. It reheats in the oven beautifully.
- Double the recipe. My kids eat almost the entire recipe whenever I make it. Around our house, doubling the recipe is normal. If you double the recipe, just make sure you are using 2 different baking dishes rather than cramming everything into one. Without two baking dishes, everything turns soupy.
Storage and Reheating Instructions
Until I started doubling the recipe, there were never any leftovers for this cheesy cauliflower casserole. That was always a bummer because I love eating leftovers the next day at lunch. Not only does it save me time, but this recipe makes me really happy when I eat it. Here’s how I store and reheat this recipe:
Storage Tips
When the cauliflower mac and cheese cools to room temperature, place it in an airtight container. You can store it in the fridge for about five days. After that, the cauliflower will be a bit mushy and not smell great.
Reheating Tips
The best way to reheat this dish is in the oven. Preheat to 350F and add the leftover cauliflower mac and cheese to an appropriately sized oven-proof dish. Heat until warmed through. You can also heat it in a covered nonstick skillet. Just be sure to heat over medium-low heat and keep an eye on it. It could be microwaved, but I’ve never done it, so you’re on your own here!
Freezing Tips
I’m never a fan of freezing cauliflower. When it defrosts, the texture changes. It just doesn’t taste or feel right when I eat it. For this dish, I would avoid freezing.
What to Serve with Cauliflower Mac and Cheese?
Pair your cauliflower mac and cheese with hearty proteins to complement its rich, cheesy flavor.
- Tandoori Grilled Chicken: Spicy, flavorful grilled chicken with a tangy yogurt marinade pairs perfectly with creamy cauliflower mac and cheese.
- Smothered Pork Chops: Tender pork chops covered in a savory gravy enhance the cheesy richness of the roasted cauliflower pieces in the cheesy sauce.
- Picanha Steak: A juicy, grilled picanha steak adds a satisfying, smoky contrast to the mac and cheese with cauliflower.
- Beer Can Chicken: Moist and flavorful, shredded beer can chicken adds a protein boost to the meal when added to the cheesy cream mixture.
Conclusion
As I’ve said on other recipes when my entire family not only devours the recipe in record time but then asks me to make it more often… I know that it is a super recipe. This cauliflower mac and cheese recipe falls squarely in this area. When I made the recipe to share with you on the blog, both my kids asked me again the next morning if I would make it again soon. That’s a winning recipe.
Now, I only make this when the weather starts to turn cooler. It is a hearty dish that can be served as a side dish or eaten as a main dish… I love the versatility of it. When the cool wind starts to blow, the idea of making a nice, warm dish of cauliflower mac and cheese is just so appealing. Whenever that idea comes into my head, I’m going to follow it and bring smiles to everyone at my table, guaranteed.
Please write in the comments any questions or suggestions you may have. Or, find me on Facebook or Instagram.
Other Side Dish Recipes To Try
Looking for more healthy cauliflower recipes that can serve as a side dish? Try these low carb dishes:
FAQs
It is exactly like traditional mac and cheese, but uses cauliflower florets instead of the traditional elbow noodles.
It is exactly like traditional mac and cheese, but uses cauliflower florets instead of the traditional elbow noodles.
If stored properly, cauliflower mac and cheese will last for about 5 days in the refrigerator. After that, it will turn soft and have a slightly unpleasant odor.
There are a number of reasons this could be happening. First, using frozen cauliflower florets. Frozen florets have a much higher water content. Second, boiling or steaming the cauliflower too long. Again, either of these instances raises the moisture content significantly
Cauliflower Mac and Cheese
Ingredients
- 1 head cauliflower cut into florets (approx 4 cups)
- 4 ounce cream cheese softened
- ¼ cup butter
- 2 cups cheddar cheese shredded and divided
- 1 cup heavy cream
- ¼ cup bacon chopped
- ¼ cup Parmesan grated
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Dijon mustard
- ¼ teaspoon smoked Paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
Instructions
Preparation Steps
- Add a couple drops of olive oil to your baking dish. Coat the dish well and set aside.
- Cut the cauliflower into bite-sized florets. I avoid using much of the stems. Add to a bowl and set aside.
- Gather up all the remaining ingredients for cooking.
- Preheat the oven to 375°F (190°C) with an open rack in the middle of the oven.
Cooking Steps
- Place the steamer basket into your pan with about ¾ of an inch of water. Add in the cauliflower to the steamer basket. Place on the stove over high heat, covered, for about 5-7 minutes. The cauliflower needs to be al dente (just slightly cooked).
- Remove the cauliflower from the pan and set aside. Discard the cooking water.
- Add in the butter and cream cheese. Place over low heat. Stir with a whisk until smooth.
- Add in the heavy cream, whisking until smooth. Repeat with the spices, salt and pepper.
- Add in 1.5 cups (approximately) of the cheddar cheese. Keep the heat low and gently stir until the cheese is melted.
- Add in ½ of the parmesan cheese and stir gently.
- Turn off the heat and add in the par-cooked cauliflower. Using the silicone spatula, gently fold the cauliflower into the creamy cheese sauce.
- Pour the cheesy cauliflower mixture into the prepared baking dish.
- Top with the remaining Parmesan cheese, then the cheddar cheese and the chopped bacon.
- Place in the oven and bake for 15 minutes. When the top is golden brown and the cheese is bubbling, remove from the oven.
- Allow the dish to cool for 5-10 minutes before serving. The cheese will thicken and everything will be just delicious.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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