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Home » Main Dishes » Cauliflower Mac and Cheese

Cauliflower Mac and Cheese

Published: Jul 19, 2022 by Justin Coit

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Made with only 8 simple ingredients, this Cauliflower Mac and Cheese recipe comes together quickly and easily. Cauliflower florets coated in a delicious cheesy sauce then baked until bubbly, you won’t even miss the heavy carbs with this veggie-packed meal.

A bowl of cauliflower mac and cheese with a fork beside it.
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Pinterest graphic of a close view of baked cauliflower mac and cheese in a baking dish.
Pinterest graphic of an overhead view of a baking dish with cauliflower mac and cheese with golden cheese on top.
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Pinterest graphic of a bowl of cauliflower mac and cheese.

Cheesy, comforting, and full of cauliflower, this cauliflower mac and cheese is a delicious low-carb version of the traditional mac and cheese. With bite-sized pieces of cauliflower coated in a gooey cheesy sauce, your whole family will love this recipe and won’t even notice the missing macaroni! 

Cauliflower is such a versatile vegetable and makes for a wonderful low-carb replacement for the traditional pasta in mac and cheese. It’s such a cozy and comforting dish that everyone will reach for seconds! You can serve this cheesy cauliflower dish as a meatless main or a side dish. Want another cauliflower recipe? Try my cauliflower tacos recipe, cauliflower steak recipe, or cauliflower tots recipe. 

Key Ingredients You Need

Ingredients needed to make cauliflower mac and cheese.
  • Cauliflower — It’s best to use fresh cauliflower instead of frozen for this mac and cheese. If you want to save time, you can buy pre-cut florets instead of cutting them yourself.
  • Flour — You will need to mix together the flour with butter to make a roux. The roux will be the base of your cheese sauce, making it smooth and creamy. 
  • Milk — Use whole milk to ensure the cheese sauce is creamy and flavorful.
  • Cheese — I use cheddar cheese but feel free to change things up with a different cheese. 

How to Make Cauliflower Mac and Cheese

Set of two photos of a baking dish being buttered and cauliflower added to a pot.

Step 1: Preheat the oven to 400 F and spray a 9” x 14” baking dish with olive oil spray or grease with butter.

Step 2: Fill a large pot with 1 to 2 inches of water and bring to a boil. Add the cauliflower and place the lid on the pot. Cook until tender, about 6 to 8 minutes. Drain and set aside.

Set of two photos showing flour and milk added to a skillet.

Step 3: In a large saucepan over medium heat, add the butter and cook until it has melted completely. Whisk in the flour and continue to cook for another 3 to 5 minutes, whisking constantly.

Step 4: While continuing to whisk, add the milk along with the salt, pepper, and garlic powder. Whisk for another 3 to 4 minutes or until it has slightly thickened.

Set of two photos showing cheese added to the skillet and the cauliflower mixture transferred to a baking dish.

Step 5: Turn off the heat and add the cheese, cooking until the cheese has completely melted. Add the cooked cauliflower and toss to coat well. 

Step 6: Pour the pan’s contents into a baking dish. Bake until golden, about 15 minutes. You can broil the dish for 2 to 5 minutes to make the top more browned.

A baking dish with cauliflower mac and cheese with golden cheese on top.

Tips For This Recipe

  • If you have the time, grate your own cheese for the smoothest result. 
  • Make sure you remove the saucepan from the heat source before adding the cheese in. Adding the cheese too soon will lead to the cheese breaking down into a gritty texture. 
  • When you mix in the cheese, avoid pouring it all in at once. Add around half a cup of cheese at a time into the saucepan, and whisk until it’s all melted before adding in another half cup. Repeat until all the cheese has melted into the sauce.
  • For a more decadent sauce, you can swap half the milk for heavy cream. 
  • If the sauce is not as thick as you prefer, you can add extra cheese to it. However, keep in mind that the cheese sauce will thicken as it cools. 
  • For an added crunch, you can put traditional breadcrumbs, panko breadcrumbs, or even crushed pork rinds on top of the mixture for a crispy crumb topping. 
  • When picking a head of cauliflower, choose one that’s dense and feels heavy for its size. It should be compact and firm. Avoid any with yellow or brown spots on them.
Close up view of cauliflower mac and cheese with some golden bits of cheese.

Frequently Asked Questions

What other cheese can I use?

Don’t feel limited to cheddar for this cauliflower-based mac and cheese. Try making this Havarti, white cheddar, mozzarella, or Monterey Jack. You can even use a combination of cheeses.

How do I store leftovers?

Wrap up the leftover mac and cheese or transfer it to an airtight container and store it in the fridge for up to 3 days.

Can I freeze this?

This cauliflower version of mac and cheese may not hold up well in the freezer as the sauce might separate. However, if you want to try freezing it, make sure to allow the dish to cool before transferring it to a freezer-safe container. 

IF YOU LOVE THIS RECIPE TRY THESE OUT!

  • A cauliflower pizza crust topped with sauce, cheese, and basil, cut into four slices.

    Cauliflower Pizza Crust

  • Overhead view of a bowl of cauliflower rice with green onions, a lemon wedge, and cauliflower florets around it with a pinch bowl of salt.

    How to Make Cauliflower Rice

  • A bowl of mashed cauliflower with chives on top by a linen napkin and wooden spoon beside it.

    Mashed Cauliflower

  • A bowl of vegan macaroni and cheese beside a white and blue linen and spoon.

    Vegan Mac and Cheese

  • Overhead view of a plate of cauliflower steak with parsley garnished on top.

    Cauliflower Steak

If you’ve tried this Cauliflower Mac and Cheese Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!

Overhead view of a bowl of cauliflower mac and cheese with a fork beside it.
Print Recipe
5 from 2 votes

Cauliflower Mac and Cheese

Made with only 8 simple ingredients, this Cauliflower Mac and Cheese recipe comes together quickly and easily. Cauliflower florets coated in a delicious cheesy sauce then baked until bubbly, you won’t even miss the heavy carbs with this veggie-packed meal.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Side Dish
Cuisine: American
Servings: 5 servings
Calories: 337kcal
Author: Justin Coit

Ingredients

  • 1 large head of cauliflower cut into florets
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups milk
  • 2 cups grated cheddar cheese
  • 1 tsp salt
  • ¼ tsp black pepper
  • ½ tsp garlic powder

Instructions

  • Preheat oven to 400 F and spray a 9" x 14” baking dish with olive oil spray or grease with butter.
  • Fill a large pot with 1 to 2 inches of water and bring to a boil. Add the cauliflower and place the lid on the pot. Cook until tender, about 6 to 8 minutes. Drain and set aside.
  • In a large saucepan over medium heat, add the butter and cook until it has melted completely. Whisk in the flour and continue to cook for another 3 to 5 minutes, whisking constantly.
  • While continuing to whisk, add the milk along with the salt, pepper, and garlic powder. Whisk for another 3 to 4 minutes or until it has slightly thickened.
  • Turn off the heat and add the cheese, cooking until the cheese has completely melted. Add the cooked cauliflower and toss to coat well.
  • Pour all of the contents of the pan into a baking dish. Bake until golden, about 15 minutes. Optional: broil for an additional 2 to 5 minutes to make the top browned.

Video

Notes

  • If you have the time, grate your own cheese for the smoothest result. 
  • Make sure you remove the saucepan from the heat source before adding the cheese in. Adding the cheese too soon will lead to the cheese breaking down into a gritty texture. 
  • When you mix in the cheese, avoid pouring it all in at once. Add around half a cup of cheese at a time into the saucepan, and whisk until it’s all melted before adding in another half cup. Repeat until all the cheese has melted into the sauce.
  • For a more decadent sauce, you can swap half the milk for heavy cream. 
  • If the sauce is not as thick as you prefer, you can add extra cheese to it. However, keep in mind that the cheese sauce will thicken as it cools. 
  • For an added crunch, you can put traditional breadcrumbs, panko breadcrumbs, or even crushed pork rinds on top of the mixture for a crispy crumb topping. 
  • When picking a head of cauliflower, choose one that’s dense and feels heavy for its size. It should be compact and firm. Avoid any with yellow or brown spots on them.

Nutrition

Calories: 337kcal | Carbohydrates: 17g | Protein: 17g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 849mg | Potassium: 693mg | Fiber: 3g | Sugar: 8g | Vitamin A: 752IU | Vitamin C: 81mg | Calcium: 479mg | Iron: 1mg
*Nutrition Disclaimer
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Hi, I’m Justin. By day I'm a commercial director and photographer but in my free time, I make deliciously clean comfort food for my family and friends.

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