I turned cauliflower and a creamy cheese sauce into a Cauliflower Mac And Cheese Casserole with a surprising trick that keeps it rich while cutting the carbs.
I can’t stop thinking about my AMAZING Cauliflower Mac And Cheese. It’s creamy and cheesy but not in the textbook way, it surprises you.
Using cauliflower and sharp cheddar gives it that guilty-pleasure vibe without feeling heavy, and sometimes I turn it into a silky Mac And Cheese With Cauliflower Puree for the kids, other times I keep the florets whole because texture matters. People call it Low Carb Cauliflower Cheese when they want to justify seconds.
I know, sounds too good to be true, but trust me, you’ll be tempted to hide the baking dish.
Ingredients
- Cauliflower: low calorie, high fiber, adds vegetable bulk and mild nutty flavor, keeps it lighter
- Sharp cheddar: gives tangy, savory bite, high in protein and calcium, also makes it gooey
- Gruyere or mozzarella: creamy melt, nutty or milky notes, stretches nice when heated
- Cream cheese: adds silkiness, a little richness, makes sauce cling, slightly tangy
- Milk and cream: balance between light and rich, provides calcium, makes sauce smooth
- Butter: boosts flavor, helps with roux, adds fat so mouthfeel is luxurious
- Parmesan: salty, nutty finish, adds umami and sharpness without overpowering
- Dijon mustard: little tang and depth, wakes up flavors, not really spicy
Ingredient Quantities
- 1 large head cauliflower, about 2 lbs, cut into florets
- 3 tbsp unsalted butter
- 3 tbsp all purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 oz cream cheese, room temp
- 2 cups sharp cheddar, shredded
- 1 cup Gruyere or mozzarella, shredded
- 1/2 cup Parmesan, grated
- 1 tsp Dijon mustard
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp Worcestershire sauce (optional)
- Salt and black pepper to taste
- 1 cup extra shredded cheddar for topping
- 2 tbsp melted butter for dotting the top (optional)
- 2 tbsp chopped chives or parsley for garnish (optional)
How to Make this
1. Preheat oven to 375°F (190°C). Cut 1 large head cauliflower (about 2 lbs) into florets, then blanch in salted boiling water 4 to 6 minutes until just fork tender, drain well and pat dry so it doesnt water down the sauce.
2. While the cauliflower cooks, grate your cheeses from the block if you can, fresh-shredded melts way better than the bagged stuff. Reserve 1 cup extra shredded cheddar for the topping.
3. Melt 3 tbsp unsalted butter in a medium saucepan over medium heat, stir in 3 tbsp all purpose flour and cook 1 minute to make a roux, whisking so it doesnt burn.
4. Slowly whisk in 1 1/2 cups whole milk and 1/2 cup heavy cream, bring to a gentle simmer and cook until slightly thickened, about 3 to 5 minutes. If it gets too thick add a splash more milk.
5. Turn heat low and stir in 2 oz room temp cream cheese until smooth, then add 2 cups sharp cheddar, 1 cup Gruyere or mozzarella, and 1/2 cup grated Parmesan, stirring until melted and silky. Add 1 tsp Dijon mustard, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp Worcestershire sauce (optional), and salt and black pepper to taste. Taste and adjust seasoning, the cheese levels vary so you might need more salt.
6. Fold the drained cauliflower florets into the cheese sauce so everything is coated, if the sauce seems too thin just simmer a minute longer to thicken, if too thick add a little milk.
7. Transfer the cheesy cauliflower to a buttered 9×13 or similar baking dish, smooth the top and sprinkle the reserved 1 cup extra shredded cheddar evenly over it. Dot with 2 tbsp melted butter if you want a richer, browner top.
8. Bake at 375°F (190°C) for 18 to 25 minutes until bubbly and the top is golden. If you want extra browning pop it under the broiler 1 to 2 minutes but watch closely so it doesnt burn.
9. Let rest 5 minutes so the sauce sets a bit, then sprinkle 2 tbsp chopped chives or parsley for color and serve warm. This keeps in the fridge 3 to 4 days and reheats great, just add a splash of milk when warming so it doesnt dry out.
Equipment Needed
1. 9 x 13 inch baking dish for the casserole
2. Large pot for blanching the cauliflower
3. Colander plus clean kitchen towels or paper towels to drain and pat dry so it dont water down the sauce
4. Medium saucepan to make the cheese sauce
5. Whisk for the roux and smoothing the sauce
6. Box grater for shredding cheeses fresh
7. Chef knife and cutting board to cut the cauliflower into florets
8. Wooden spoon or heatproof spatula for stirring
9. Measuring cups and spoons and a kitchen thermometer if you like to check temps
FAQ
AMAZING Cauliflower Mac And Cheese Recipe Substitutions and Variations
- Whole milk: swap with 2% plus 1 tbsp melted butter per cup to mimic the fat, or use unsweetened oat or soy milk if you need a dairy free option; sauce might be a little thinner so simmer a bit longer.
- Heavy cream: use half and half 1:1 for a milder richness, or make a quick sub with whole milk plus melted butter (for 1/2 cup cream use 1/2 cup milk + 2 tbsp melted butter) heat gently so it doesn’t separate.
- Cream cheese: replace with mascarpone 1:1 for similar creaminess, Neufchatel for lower fat, or blended silken tofu for a dairy free version (add a pinch salt and a squeeze lemon to brighten).
- All purpose flour (for the roux): use a cornstarch slurry instead — about 2 tbsp cornstarch to replace 3 tbsp flour (mix with cold milk before adding), or use a 1:1 gluten free flour blend if you need GF; this helps avoid lumps.
Pro Tips
1. Pat the cauliflower completely dry after blanching. Any leftover water will water down the sauce and make it thin, so press with paper towels or spread on a clean tea towel and let steam escape for a minute or two. Wet florets = soggy bake, its that simple.
2. Grate cheese from the block and chill it for about 10 minutes before shredding so it flakes cleanly instead of turning into a mushy mess. Then let the shreds sit out a few minutes before adding to the sauce so they melt evenly and dont seize up.
3. Keep the heat low when adding cheese. Take the sauce off the direct heat or drop to the lowest setting, add cheese in small handfuls and stir until silky. If the sauce looks grainy or broken, whisk in a splash of warm milk slowly to bring it back together.
4. Taste and tweak before baking. Cheeses vary a lot in salt and sharpness so you might need more salt, mustard or a little Worcestershire to cut the richness. A tiny pinch of acid or extra Dijon can stop the dish from tasting flat.
5. For a golden, crunchy top sprinkle a bit of buttered breadcrumbs or extra cheddar and dot with melted butter, then finish under the broiler for 1 to 2 minutes while watching closely. Let it rest about 5 minutes after baking so the sauce firms up and doesnt run when you serve.
AMAZING Cauliflower Mac And Cheese Recipe
I turned cauliflower and a creamy cheese sauce into a Cauliflower Mac And Cheese Casserole with a surprising trick that keeps it rich while cutting the carbs.
6
servings
617
kcal
Equipment: 1. 9 x 13 inch baking dish for the casserole
2. Large pot for blanching the cauliflower
3. Colander plus clean kitchen towels or paper towels to drain and pat dry so it dont water down the sauce
4. Medium saucepan to make the cheese sauce
5. Whisk for the roux and smoothing the sauce
6. Box grater for shredding cheeses fresh
7. Chef knife and cutting board to cut the cauliflower into florets
8. Wooden spoon or heatproof spatula for stirring
9. Measuring cups and spoons and a kitchen thermometer if you like to check temps
Ingredients
-
1 large head cauliflower, about 2 lbs, cut into florets
-
3 tbsp unsalted butter
-
3 tbsp all purpose flour
-
1 1/2 cups whole milk
-
1/2 cup heavy cream
-
2 oz cream cheese, room temp
-
2 cups sharp cheddar, shredded
-
1 cup Gruyere or mozzarella, shredded
-
1/2 cup Parmesan, grated
-
1 tsp Dijon mustard
-
1/2 tsp paprika
-
1/2 tsp garlic powder
-
1/4 tsp onion powder
-
1/4 tsp Worcestershire sauce (optional)
-
Salt and black pepper to taste
-
1 cup extra shredded cheddar for topping
-
2 tbsp melted butter for dotting the top (optional)
-
2 tbsp chopped chives or parsley for garnish (optional)
Directions
- Preheat oven to 375°F (190°C). Cut 1 large head cauliflower (about 2 lbs) into florets, then blanch in salted boiling water 4 to 6 minutes until just fork tender, drain well and pat dry so it doesnt water down the sauce.
- While the cauliflower cooks, grate your cheeses from the block if you can, fresh-shredded melts way better than the bagged stuff. Reserve 1 cup extra shredded cheddar for the topping.
- Melt 3 tbsp unsalted butter in a medium saucepan over medium heat, stir in 3 tbsp all purpose flour and cook 1 minute to make a roux, whisking so it doesnt burn.
- Slowly whisk in 1 1/2 cups whole milk and 1/2 cup heavy cream, bring to a gentle simmer and cook until slightly thickened, about 3 to 5 minutes. If it gets too thick add a splash more milk.
- Turn heat low and stir in 2 oz room temp cream cheese until smooth, then add 2 cups sharp cheddar, 1 cup Gruyere or mozzarella, and 1/2 cup grated Parmesan, stirring until melted and silky. Add 1 tsp Dijon mustard, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp Worcestershire sauce (optional), and salt and black pepper to taste. Taste and adjust seasoning, the cheese levels vary so you might need more salt.
- Fold the drained cauliflower florets into the cheese sauce so everything is coated, if the sauce seems too thin just simmer a minute longer to thicken, if too thick add a little milk.
- Transfer the cheesy cauliflower to a buttered 9×13 or similar baking dish, smooth the top and sprinkle the reserved 1 cup extra shredded cheddar evenly over it. Dot with 2 tbsp melted butter if you want a richer, browner top.
- Bake at 375°F (190°C) for 18 to 25 minutes until bubbly and the top is golden. If you want extra browning pop it under the broiler 1 to 2 minutes but watch closely so it doesnt burn.
- Let rest 5 minutes so the sauce sets a bit, then sprinkle 2 tbsp chopped chives or parsley for color and serve warm. This keeps in the fridge 3 to 4 days and reheats great, just add a splash of milk when warming so it doesnt dry out.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 340g
- Total number of serves: 6
- Calories: 617kcal
- Fat: 51.5g
- Saturated Fat: 31.2g
- Trans Fat: 0.25g
- Polyunsaturated: 4g
- Monounsaturated: 16g
- Cholesterol: 146mg
- Sodium: 759mg
- Potassium: 424mg
- Carbohydrates: 14.3g
- Fiber: 3.2g
- Sugar: 5g
- Protein: 27.8g
- Vitamin A: 667IU
- Vitamin C: 33mg
- Calcium: 776mg
- Iron: 0.7mg