This creamy cauliflower mac and cheese is just the thing when you crave the familiar comfort food but prefer to minimize carbs.
It's one of those magical recipes that help you avoid feeling deprived while on a low-carb diet. It's amazingly similar to the real thing!
![Cauliflower mac and cheese is served in a white bowl.](https://healthyrecipesblogs.com/wp-content/uploads/2022/02/cauliflower-mac-and-cheese-1-2022.jpg)
This mac and cheese is so good. It's creamy and comforting. A bowl of it really hits the spot whenever I crave the classic dish. It's ready in just 30 minutes, making it a great choice for a weeknight dinner.
The cheese sauce is thick and marvelous, and as long as you keep the cauliflower florets tender-crisp, coating them in the sauce and biting into them closely mimics the experience of eating the real thing.
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Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Fresh cauliflower: Cut into small florets. Frozen cauliflower florets are an acceptable substitution, but fresh tastes better.
- Heavy cream: I tried to make this recipe with half-and-half. Nope. Heavy cream is definitely better.
- Mustard: I use Dijon mustard. It's creamier, thicker, and less vinegary than yellow mustard.
- Spices: Garlic powder and cayenne pepper. The cayenne adds a very subtle kick. The dish is not spicy.
- Shredded cheddar cheese: I prefer sharp or extra-sharp cheddar.
- Black pepper: To finish the dish. Freshly ground tastes best.
Variations
The best way to vary this recipe is to add various spices and herbs. Try adding a pinch of dried thyme - it's really good. Sometimes, I add a pinch of smoked paprika for a lovely smoky flavor.
You can also use different cheeses instead of cheddar. Good options include Colby, Gruyere, and Gouda.
Instructions
Scroll down to the recipe card for detailed instructions. Here's an overview of the steps needed to make this recipe:
Trim the cauliflower and divide it into small florets. Steam the cauliflower in the microwave until tender-crisp. When the cauliflower is ready, place it in a serving dish, cover it (or keep it in the oven on "warm"), and make the cheese sauce.
To make the cheese sauce, heat the heavy cream with Dijon mustard and seasonings, then gradually mix in the cheese, stirring over low heat just until it melts and the sauce thickens.
The last step is to pour the sauce over the cauliflower florets and gently mix. That's it!
Expert Tip
There's no need to add flour to the sauce to thicken it. The sauce thickens beautifully. I suspect that using store-bought pre-shredded cheese helps the sauce thicken, because of the anti-caking agent added to these cheeses (powdered cellulose in the Whole Foods brand, potato starch in many grocery store brands).
If you're shredding your own cheese and feel the sauce is too thin, add ¼ to ½ cup more cheese.
Another option is to mix a teaspoon of cornstarch (gluten-free if needed) with a teaspoon of cold water and add that to the sauce. Increase the heat to medium so that the sauce bubbles gently, and mix until the sauce thickens. The small amount of cornstarch adds about 2 grams of carbs to the entire dish. Unlike flour, you don't need to use a significant amount, so you won't taste the starch in the sauce.
Recipe FAQs
I recommend you start with one cup and see if you need to add more. It's best to measure the cheese by weight (4 ounces) rather than by volume to ensure you use enough cheese to thicken the sauce.
If the sauce is not thick enough, add ¼ to ½ cup more cheese (1 or 2 ounces).
Unlike Swiss cheese or mozzarella, cheddar doesn't become stringy easily.
But if you'd like to make sure your cheese sauce doesn't become stringy, stir it over low heat just until the cheese is melted and no longer than that. You could also squeeze a teaspoon of fresh lemon juice into the sauce.
Dijon mustard, an acidic ingredient, also helps prevent stringiness. So use it! It adds flavor AND helps with the texture.
Yes. You can make this recipe even easier by buying a bag of pre-cut and washed florets. However, if the pre-cut florets are large, you should chop them into smaller florets.
It doesn't taste like the real thing, but it's very close and an excellent substitute. However, it will only work if you like cauliflower, since the cauliflower flavor does come through.
Serving Suggestions
Any main dish that pairs well with regular mac and cheese will pair well with this version. Here are a few examples:
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them, covered, in the microwave.
You can also freeze this dish for up to three months. I recommend freezing it in microwave-safe containers, in individual portions, and then microwaving those portions.
More Cauliflower Recipes
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Recipe Card
Cauliflower Mac and Cheese
Ingredients
- 1 medium cauliflower head Cut into small florets (6 cups, 20 ounces of florets)
- ½ cup heavy cream
- 2 teaspoons Dijon mustard
- ½ teaspoon garlic powder
- â…› teaspoon cayenne pepper
- 1 cup shredded cheddar cheese (4 ounces)
- ¼ teaspoon black pepper
Instructions
- Place the cauliflower florets in a large microwave-safe bowl. Add ¼ cup of water. Cover and microwave on high until tender-crisp, about 7 minutes. Drain the cauliflower, then return it to the bowl and cover to keep warm.
- In a medium saucepan, whisk together the heavy cream, Dijon mustard, garlic powder, and cayenne. Heat over low heat, stirring occasionally.
- When the cream mixture starts bubbling on the edges, add the grated cheese gradually, mixing it in slowly and patiently with a rubber spatula.
- Keep heating the cheese sauce over very low heat, stirring gently, until the cheese is completely melted and the sauce is smooth and slightly thickened.
- Pour the cheese sauce over the cauliflower florets and gently toss to combine. Season with freshly ground black pepper and serve.
Video
Notes
- If you feel that the cheese sauce is too thin, you can add ¼-1/2 cup more cheese. Alternatively, mix a teaspoon of cornstarch (gluten-free if needed) with a teaspoon of cold water, add it to the sauce, increase the heat to medium so that the sauce starts to gently bubble, and mix until thickened.
- I don't add salt to this dish because Dijon mustard and cheddar are very salty. But you can add salt to taste if you wish.Â
- You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them, covered, in the microwave. You can also freeze this dish for up to three months. I recommend freezing it in microwave-safe containers, in individual portions, and then microwaving those portions.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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