Cauliflower Macaroni and Cheese

This cauliflower macaroni and cheese is a healthy, low-carb riff on the rich and creamy classic. Even kids are clamoring for more.

A blue casserole dish filled with cauliflower macaroni & cheese with a yellow ladle and a bowl of herbs and napkin on the side.

This grown-up cauliflower macaroni and cheese swaps cauliflower in for pasta. Before you grimace, hold on. The luxuriously creamy cheese sauce makes it every bit as comforting as a bowl of warm cheesy noodles. And while it’s not quite the same as mac and cheese made with pasta, it’s still going to disappear in minutes. With requests for more.–Angie Zoobkoff

Cauliflower Macaroni and Cheese

  • Quick Glance
  • (1)
  • 30 M
  • 30 M
  • Serves 4 to 6
5/5 - 1 reviews
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Ingredients


Directions

Set a large pot of water over high heat and bring to a boil. Add the cauliflower and cook until tender, 5 to 7 minutes. Drain in a colander.

In the same pot over medium heat, mix together the cream, cream cheese, butter, mustard, paprika, salt, and pepper and cook, stirring, until smooth, 2 to 3 minutes.

Add the Cheddar and Monterey Jack cheese and stir until the cheese is melted and the mixture is smooth, 1 to 2 minutes.

Stir in the cauliflower until completely coated in the sauce.

Transfer to a large dish, sprinkle with parsley, and serve.

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    TOP IT WITH BREAD CRUMBS

    • Tux variation

      To give this creamy cauliflower dish a little extra crunch, top the finished casserole with about 1/2 cup of seasoned bread crumbs or panko and slip it under the broiler until toasted, 1 to 2 minutes.

    Recipe Testers' Reviews

    This was different from my usual cauliflower and cheese and we enjoyed it. It didn’t feel very heavy for having a cheese sauce. The mustard flavor was a little forward, but I love mustard. On the other hand, my husband isn’t a huge mustard fan, and it didn’t bother him.

    With the cream cheese and heavy cream, I expected the sauce to be somewhat thicker than it was, though. The paprika wasn’t that noticeable, but I used sweet and not a stronger- flavored variety.

    My cauliflower was pretty large but not enormous and there was more sauce than cauliflower.

    This is a tasty side dish that goes together in under 30 minutes. The dish is well seasoned. For an even greater depth of flavor, I recommend using a full-flavored sharp NY cheddar that you grate yourself. The sauce does get a little watery, most likely related to the residual water in the boiled cauliflower, so next time instead of boiling the cauliflower I will roast it. I also think the dish benefited from a little time under the broiler just before serving. I like those crusty brown spots and enhanced flavor that the broiler offers.

    A metal skillet filled with cauliflower macaroni & cheese, garnished with parsley.

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    Comments

    1. Wowww! This looks so yummy! I’m a big fan of cauliflower. I can’t wait to think about making it right now. Thanks for your recipe, I’ll make this dish tomorrow.

      1. I loved this dish, Stacey. Maybe a little bit too much as I ate almost an entire head in one sitting!

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