Cheesy Cauliflower Mac Delight (Printable)

Creamy low-carb cauliflower mac with a rich, cheesy sauce and roasted florets.

# Ingredient List:

→ 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 Prepare:

01 - Preheat 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 and pat dry.
03 - Arrange the cooked cauliflower evenly in the prepared baking dish.
04 - In a medium saucepan over medium heat, melt butter. Whisk in almond flour and cook for 1 minute. Gradually add milk, whisking until smooth and slightly thickened, about 2 to 3 minutes.
05 - Reduce heat to low. Stir in cheddar, mozzarella, and Parmesan cheeses until melted and smooth. Add garlic powder, onion powder, ground mustard (if using), salt, and pepper. Mix well.
06 - Pour cheese sauce evenly over cauliflower and gently stir to coat.
07 - Sprinkle additional Parmesan and cheddar cheeses over the top.
08 - Bake for 15 to 20 minutes until bubbly and golden.
09 - Garnish with chopped parsley if desired and serve hot.

# Expert Suggestions:

01 -
  • It tastes indulgent without the usual pasta guilt that lingers afterward.
  • Ready in under an hour, which means weeknight dinner doesn't mean sacrificing something delicious.
  • The kind of dish that works just as well for meal prep as it does for feeding unexpected guests.
02 -
  • Don't overcook the cauliflower in step two—it finishes in the oven, and mushy florets make for a sad dish.
  • Whisk constantly when adding milk to the roux or you'll end up with lumps that no amount of stirring will fix later.
  • Block cheese shredded by hand melts infinitely better than pre-shredded, which has anti-caking agents that prevent a smooth sauce.
03 -
  • Fresh-grated cheese from a block melts silky smooth; pre-shredded varieties stay grainy because of the anti-caking powder.
  • Taste the sauce before baking and adjust seasonings then—it's much easier than trying to fix it after.
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