Cauliflower Mac and Cheese

This creamy cauliflower mac and cheese hits the spot when you crave the old familiar comfort food, but prefer to minimize carbs.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 170kcal

Place the cauliflower florets in a large microwave-safe bowl. Add ¼ cup of water. Cover and microwave on high until tender-crisp, 5-7 minutes, gently stirring midway. Be careful - the bowl will be hot and hot steam will escape when you remove the cover. Use oven mitts and place the hot bowl on a heatproof trivet.
Drain the cauliflower well in a colander, then return it to the dry bowl and cover to keep warm.
In a medium saucepan, whisk together the heavy cream, Dijon mustard, garlic powder, and cayenne pepper. 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.

If you feel that the cheese sauce is too thin, 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 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 microwaving those portions as needed.