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Cauliflower Mac and Cheese Recipe

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4.4 from 55 reviews

This Cauliflower Mac and Cheese offers a healthier twist on the classic comfort food by substituting pasta with roasted cauliflower. The creamy cheese sauce made with sharp and white cheddar cheeses, enhanced with subtle spices, envelops tender cauliflower florets baked to perfection with a golden, bubbly cheese topping. A satisfying, flavorful dish perfect for family dinners and those seeking a lower-carb alternative to traditional mac and cheese.

Ingredients

Cauliflower

  • 1½ tablespoons olive oil
  • 1 large head cauliflower (1½-2 lbs), cut into bite-size pieces
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Cheese Sauce

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed to room temperature
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground cayenne
  • 8 ounces sharp cheddar, shredded (about 2 cups)
  • 4 ounces white cheddar, shredded (about 1 cup)

Garnish

  • Chopped fresh parsley

Instructions

  1. Preheat and Roast Cauliflower: Preheat your oven to 400 degrees Fahrenheit. Place the cauliflower florets in a greased 9×13-inch casserole dish. Drizzle the olive oil over the cauliflower and sprinkle with salt and freshly ground black pepper. Roast the cauliflower uncovered for 20 minutes until tender and starting to brown.
  2. Prepare Roux and Cheese Sauce: While the cauliflower roasts, melt the unsalted butter in a large skillet over medium-low heat. Whisk in the all-purpose flour and cook for 2-3 minutes, stirring constantly so the mixture doesn’t brown, creating a roux. Slowly whisk in the warmed milk until the mixture is smooth. Continue cooking and whisking frequently until the sauce thickens.
  3. Add Spices and Cheese: Stir in garlic powder, onion powder, and ground cayenne to the thickened sauce. Gradually add 1½ cups of shredded sharp cheddar and ¾ cup of shredded white cheddar in increments, stirring until all cheese is melted and the sauce is smooth.
  4. Combine Cauliflower and Cheese Sauce: Pour the creamy cheese sauce evenly over the roasted cauliflower in the casserole dish. Sprinkle the remaining shredded sharp cheddar (½ cup) and white cheddar (¼ cup) on top for a cheesy crust.
  5. Bake and Garnish: Bake the assembled casserole for 20-25 minutes, or until the cheese topping is melted and lightly browned. Remove from the oven and garnish with chopped fresh parsley before serving.

Notes

  • If any moisture collects in the casserole dish after roasting the cauliflower, remove it by tilting the dish and soaking it up with a paper towel to prevent sogginess.
  • To warm the milk, microwave at 20-30% power in 1-minute intervals until it reaches room temperature to avoid curdling in the sauce.
  • For added freshness and flavor, garnish the casserole with chopped fresh herbs like thyme, parsley, or rosemary.
  • Store any leftovers in an airtight container in the refrigerator. Reheat gently in the microwave at reduced power until warmed through.

Find it online: https://flavorspath.com/cauliflower-mac-and-cheese-recipe/