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.
This mac and cheese is creamy and comforting. A bowl hits the spot whenever I crave the classic dish. It's ready in 30 minutes, making it a great choice for a weeknight dinner. The cheese sauce is thick and marvelous, and if 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.
Ingredients and Substitutions
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- 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. You can use different melty cheeses instead of cheddar. Good options include Colby, Gruyere, and Gouda.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
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!
Tip: How to Thicken the Sauce
There's no need to add flour to the sauce to thicken it. It thickens beautifully. I suspect that using store-bought pre-shredded cheese helps 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
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 can 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 improves 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.
You can keep the leftovers in an airtight container in the fridge 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 microwaving those portions.
Serving Suggestions
Any main dish that pairs well with regular mac and cheese will pair well with this version. Here are a few examples:
Recipe Card
Cauliflower Mac and Cheese
Video
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
- ⅛ 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.
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.
- You can keep the leftovers in an airtight container in the fridge 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
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
