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Overhead view of a bowl of cauliflower mac and cheese with a fork beside it.
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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 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course, Side Dish
Cuisine: American
Servings: 5 servings
Calories: 337kcal
Author: Justin Coit

Equipment

  • Baking dish

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