Best Cauliflower Mac and Cheese
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This Cauliflower Mac and Cheese recipe will satisfy all of your mac and cheese cravings! Roasted cauliflower is coated in a cheesy sauce and is simply the best. Serve this Creamy Cauliflower Mac as a meal or side dish!
Other cauliflower recipes to try is my Cauliflower Pizza Crust, Cheesy Cauliflower Soup, and Cauliflower Mashed Potatoes.
PIN The Best Cauliflower Mac and Cheese to try later!
cauliflower mac and cheese
This is the Best Cauliflower Mac and Cheese you can make. I have tested several different recipes and this is still by far my favorite. Totally satisfying, keto-friendly, low carb, and easy to make. It will even satisfy your picky eaters as it tastes just like your favorite ultimate comfort food.
This low carb side dish is on repeat at our house- we just can’t get enough. I love how cauliflower is a versatile vegetable and can be used in numerous recipes. Tender cauliflower florets are covered in a creamy sauce made with cheese and the best part is it’s veggie-packed.
If you love this recipe try my traditional mac and cheese recipes Skinny Chicken Mac and Cheese, Stovetop Mac and Cheese, and Baked Mac and Cheese!
Why You’ll Love This Recipe
HOW TO MAKE CAULIFLOWER MAC AND CHEESE
- Cauliflower – This recipe calls for one large head of cauliflower or two small heads. Fresh cauliflower is much better than frozen cauliflower rice for this keto cauliflower mac.
- Olive oil – You could really use any neutral oil that you have on hand.
- Salt + black pepper – One of the best parts of this recipe is the simplicity! It only requires minimal kitchen staple seasonings.
- Garlic powder – If you’re a huge fan of garlic, replace this with fresh minced garlic for a stronger flavor.
- Onion powder – Onion powder can also be increased or decreased based on personal preference.
- Heavy whipping cream – Helps add to the creaminess of your low carb cauliflower mac. You could also use whole milk if you prefer, it may change the consistency a bit. Sometimes I’ll use both and divide them in the recipe. I don’t recommend using a dairy free milk such as almond milk as the consistency will be different.
- Cream cheese – If you’re trying to keep this cheesy cauliflower recipe on the healthier side, use a low fat cream cheese.
- Cheese – I like to use a combination of Cheddar, Monterey Jack and Gruyere cheese, but feel free to choose whichever cheeses you prefer. It is also a great way to clean out the odds and ends in the fridge. I always recommend shredding your own cheese to help the cheese be extra melty.
MAC AND CHEESE SAUCE
This cheese sauce is my favorite and can eat it with just about any vegetable! It’s rich, thick, and has the comforting flavors of mac and cheese. This sauce is made with heavy cream, cream cheese, a combination of my favorite cheeses, and a few spices.
You can make this dish in about 30 minutes with only a few easy and simple steps. I like to wait until the cauliflower florets are done roasting before I make the cheese sauce so the cheese sauce doesn’t harden and only takes a couple of minutes.
ROASTING THE CAULIFLOWER
- Cutting the cauliflower into smaller uniform pieces will ensure they all cook at the same rate. I also love a few crispy pieces so I cut some into even smaller pieces. You can cut your cauliflower into bigger pieces if you prefer but you will have to roast them for a little longer or settle for a snap in the middle.
- Simply place the cauliflower pieces in an even layer on a large baking sheet lined with parchment paper or foil. Drizzle with olive oil, salt and pepper and roast cauliflower for 15-20 minutes until tender but not too soft- it should be al dente and have some crunch.
Optional:If you are a lover of that char, like me, you can opt to switch it over to broil for a quick blitz of heat. Make sure to keep a watchful eye to prevent burning- especially if you used parchment paper.
MAKING THE CHEESE SAUCE
After you’ve achieved tender cauliflower, it’s time to make the gooey sauce. This is my favorite part! Use your favorite cheese combinations as long as it equals 2 1/2 cups total. This cheese sauce is straightforward to make.
- Whisk together the cream and cream cheese (make sure to cut into pieces so it melts faster) in a saucepan on medium heat until combined.
- Add in the rest of the ingredients and vigorously whisk until combined and cheese is smooth. Once the sauce is melted, remove from heat immediately. It is important to keep an eye because you don’t want to over cook it otherwise it will turn into a solid. All stovetops vary so this cheese sauce may cook a little quicker or slower depending on your stove.
- The last step is to combine it all together! Combine the cream sauce with the cauliflower pieces, give it a good stir until they are well coated.
VARIATIONS
Cheese Variations– As stated in the recipe card, I prefer to use Cheddar, Monterey Jack and Gruyere cheese for this recipe. However, feel free to mix up the cheese to your liking. You could use parmesan cheese, mozzarella cheese, sharp cheddar cheese, white cheddar cheese, really anything that melts well. The more of a blend of cheeses, the more flavor sophistication. Add extra cheese if you wish.
Add Your Favorite Protein– Turn this delicious cauliflower mac into a main dish by adding some chicken or ground beef to it. You could even take it one step further by adding BBQ or buffalo sauce into the mix. Top with green onion and now you have a delicious buffalo cauliflower mac n cheese! Save time by buying a precooked rotisserie chicken at the store or using leftover chicken from another meal.
Add spice- If you want to add some heat, add chopped jalapeños, fresh or pickled, or diced green chiles to cheese sauce before tossing. Alternately, add 1 teaspoon of chili powder. Cayenne pepper, your favorite hot sauce, crushed red pepper flakes or paprika will also give heat and color.
Crunchies- Top your cauliflower mac with bread crumbs, nutritional yeast or crumbled cracker bits.
More Veggies– I try to sneak in more veggies wherever possible. This dish is great with green peas, sun dried tomatoes and even lightly sautéed mushrooms.
Tangy- Add a dollop of dijon mustard, sour cream, or prepared horseradish.
Storage & Leftovers
Store leftovers in an airtight container for up to 5 days.
To reheat, simply reheat in the microwave or even warm it up in the oven. If it seems a little dry, you could always add a splash of milk. You can also do this in a small saucepan over low heat on the stovetop.
make ahead
Make this into Baked Cauliflower Mac and add to a baking dish. Cover with foil and place in the refrigerator for up to 1-2 days until ready to bake.
OTHER SIDE DISH FAVORITE RECIPES
- Loaded Cheesy Twice Baked Potato Bake
- Roasted Garlic Parmesan Brussels Sprouts
- Zucchini Corn Fritters
- Herb-Roasted Sweet Potatoes
- Garlic Parmesan Smashed Potatoes
OTHER LOW-CARB RECIPES
- Sloppy Joe Stuffed Bell Peppers
- Zucchini Cheese “Bread”
- Baked Turkey Zucchini Meatballs
- P.F Chang’s Chicken Lettuce Wraps
- Spinach and Artichoke Spaghetti Squash
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The Best Cauliflower Mac and Cheese
Ingredients
- 1 head cauliflower, cut into small bite size pieces (think the size of gnocchi). 1 large head OR 2 small heads
- 2 Tbsp. olive oil
- 1/4 tsp. freshly ground black pepper
- 1/2 tsp. salt
- 1 tsp. garlic powder
- 1/4 tsp. onion powder
- 1 1/2 cup heavy whipping cream you could also use milk instead or use both, just divide them to equal 1 1/2 cups total.
- 4 ounces cream cheese; cut into small cubes or pieces
- 1 cup shredded cheddar cheese
- 1 cup gruyere cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 tsp. paprika (optional)
Instructions
- Preheat oven to 425 degrees F. Place the cauliflower on a baking sheet coated with foil or parchment paper. Drizzle olive oil, salt, and pepper on the cauliflower pieces and coat well. Bake for 15-20 minutes or until the cauliflower pieces or softened. Some pieces will be darker in color.
- Once the cauliflower is cooked, in a large pot on low heat add the heavy cream and the cream cheese. Whisk until the cream cheese is melted. Add the remaining cheeses and continue to stir until all cheeses are melted. Add the spices to the sauce and incorporate- this process is quick and will take a few minutes. Once the cheesy mixture is smooth and comes to a simmer, REMOVE FROM HEAT and vigorously whisk.
- Add the roasted cauliflower pieces and stir until all of the cauliflower pieces are coated. Serve immediately and enjoy! Sprinkle paprika on top if you want some extra spice!
Notes
- You can use any cheese combination that you prefer. Cheddar, Monterey Jack and Gruyere are my favorites for this recipe. Make sure to use a total of 2 1/2 cups total.
- It is important to keep an eye on the cheese sauce because you don’t want to over cook it otherwise it will turn into a solid.
Nutrition
This recipe was originally published on April 20, 2020. It was republished on January 6, 2022, to include additional information and photos.
Yummy! This recipe was a big hit here at the house! It was so delicious and tasty! Can’t wait to make this again!
Great recipe!! We love this even more than regular mac and cheese!
No matter which way I prepare it, my cauliflower Mac and Cheese always ends up soupy, with too much fluid after baking.
Hi Rebecca, thank you for your comment. It is very important to make sure you pat dry the cauliflower after you wash it- before you roast it. Also, if you use a smaller cauliflower, the sauce will seem like a lot. I hope this helps and thanks for trying my recipe!
This is the recipe I turn to when I’m craving something creamy, cheesy, and low carb! Love it!
We love roasted cauliflower in our home and I am sure we will love your version of mac-and-cheese with cauliflower. It looks so creamy and delicious.
This was amazing but instead of roasting the cauliflower in the oven I rubbed it with an olive oil and Cajun seasoning mixture and smoked it at 275 for 50 minutes the flavor was outstanding I couldn’t stop eating the cauliflower after it came off the smoker I will definitely be making this again
That is such a great idea Becky! I will have to try smoking the cauliflower the next time I make this recipe. So glad you loved this cauliflower Mac and cheese, thank you!
What is the carb count per serving for this recipe?
So sorry for missing your comment, I added the nutritional value per serving in the recipe card.
Mmmm we loved this so much! The addition of gruyere cheese in here too was delish! Thank you!
Thank you Tawnie! 🙂
You should not sleep on this! It’s freaking amazing!
Thank you so much!! 🙂
Wow this is truly the BEST recipe for mac and cheese. I’m loving that it’s low-carb, and your tip about waiting to prepare the cheese sauce until the cauliflower is done roasting is great! Thanks for such and amazing recipe!p
Thank you Patty! I’m so glad you loved the recipe!
Thanks for this recipe..was looking for a vegan mac and cheese recipe
Have been looking for a cauliflower mac and cheese recipe for a while now, and this one is so simple and delicious!
Yay thank you for trying my recipe!
what is the Nutritional value per serving? Following Keto.
Hello Anne! I Just added the nutritional value per serving in the recipe card for you 🙂
I need the serving size shown in cups rather than just 6 servings – 408 kcal per recipe. Than you so much!
This is wonderful… made it for a snack and love that no carbs involved… i think i needed a slightly bigger head of cauliflower, or maybe it’s cuz i munched on a couple pre cheese dunking….
I’m so glad you loved the recipe Kaylie, thank you for trying it! 🙂
Is the nutrition info per serving? Also how many serving does this make?
Hi Chadia!
Yes that is correct, the nutritional info is per serving and the whole recipe makes about 6 servings.
Enjoy and I hope you love this recipe!
Kathryn
This recipe sounds amazing. Can I make it and freeze it?
Hi Marta! Yes you can make this ahead and freeze the Mac and cheese for up to 3 months in an airtight container or heavy duty ziplock bag. If the Mac and cheese seems to be watery when reheating, add more cheese. I hope you love this recipe! 🙂
Hi, I’m trying this recipe for my son on Thanksgiving
I am wondering if it freezes well? It will only be him and me eating it, so I know we will have some leftovers.
Thank you for your help!!
Hi Lyn, that is great! You can freeze this Mac and Cheese for up to 3 months in an airtight container or heavy duty ziplock bag. They Mac and cheese may seem watery when reheating, if it does add more cheese. You can also keep this refrigerated for up to 3 days. I hope you love this recipe and Happy Thanksgiving!
Ok! Thank you for your speedy response (especially right around the holidays!)… I’m very excited to try this – my 4yo son has never had Mac & Cheese
I just wanted to come back and say this recipe is SO yummy! I had never cooked cauliflower (maybe never had it), but I prefer this now over traditional Mac & Cheese.
Thanks for the recipe and help!
Hi Lyn, I am so happy to hear that you loved it!! Thank you for trying my recipe and I hope you had a wonderful Thanksgiving!
Ratio of cauliflower to sauce was not equivalent. Came out very saucy, but delicious!
I made with mango habanero bacon and also added diced jalapeños. I wasn’t concerned about gluten free/keto, so I also added penne pasta and topped with panko bread crumbs, more crumbled bacon, and then added smoked paprika to the top. So yummy!
That all sounds like great additions to this Mac and cheese! So glad you loved it and I’ll have to try it with pasta! Thanks for trying my recipe 🙂
This will for sure be in the rotation! TracyThx for sharing this recipe!
Thank you Tracy! I hope you love this Cauliflower Mac and Cheese, it’s one of my favorites!
Hi Kathryn, This looks delicious! Do you know if we made a little extra sauce, if we would be able to bake it like a regular baked mac and cheese?
Hi Chelsea! Thank you so much. Yes you totally can, I’ve never tried it but it sounds delicious and want to try that now too! Let me know if you get a chance to make it. The cheese sauce is my favorite part of this recipe 🙂 Enjoy!
Your recipe sounds delicious! I have recipe for smoked “regular” Mac and cheese. Going to try it with your recipe. Should be yummy!
,
Make sure to use a really big head of cauliflower as the ratio In the above was wayyyy too cheesy. And that is coming from someone who loves cheese
Wow this was good. So decadent yet lower in carb, love it!
Thank you, Gina!
What a fabulous recipe! My new favorite way to cook cauliflower for sure! Kids devoured this. Thanks so much for sharing!
That is amazing! You are so welcome, I’m happy you all enjoyed this recipe!
Roasted cauliflower is such a wonderful addition to this mac and cheese recipe. I also love the combination of cheeses you picked for this sauce – so delicious.
Thank you so much! The cheese sauce is my absolute favorite!
This cauliflower mac and cheese is one of my very favourite comfort foods! My kids love it too.
So happy to hear that Beth! That is great your kids loved it too!
Love the idea of adding roasted cauliflower to a Mac & Cheese. Looking forward to trying your recipe this weekend. Thanks for sharing.
You’re welcome Sarah, enjoy!
Question: Would it work if follow all of the directions and then bake it in the oven? I’d like to also add crushed pork rinds with butter and Parmesan on top for a little extra crunch. Making this for Easter dinner!
Hi Marla! Yes, you could definitely do that 🙂 I bake this mac and cheese almost every time and it comes out delicious. I usually bake it at 350 degrees F. The pork rinds and parmesan sound like a delicious idea! I hope you enjoy this recipe and Happy Easter!
This recipe was so easy and it tasted amazing. I substituted regular Swiss cheese for the Gruyère cheese to keep the cost down. It tasted amazing. I give this recipe and highly recommend it.
This is a great cauliflower “mac” and cheese recipe! I made it with a few modifications to make it low carb and keto friendly. I used a keto-friendly cheese sauce and substituted cauliflower for the macaron
I’m so glad you loved this recipe! Thanks for letting me know you tried it!
Can you substitute frozen cauliflower instead of a fresh head of cauliflower??
Hi Raquel, you can substitute frozen cauliflower, just make sure to thaw the cauliflower completely and remove as much excess water as possible. I hope you love this recipe!
I used frozen. Thawed it in microwave first then roasted it as the recipe suggested. I found you will need three or four bags to have enough for all the cheese!! It is yummy
Pretty darn tasty. I added more salt to mine, but I like how crunchy- and not mushy- the cauliflower was for this recipe.
Thanks for your review Michaela, so glad you love this Cauliflower Mac and Cheese recipe! Using fresh cauliflower instead of frozen really helps add the crunch!
This is so freaking good!! I know there are 6 servings, but does anyone know how much a serving size is?
Are the calories per serving?
So yummy! My kids loved it too. I didn’t have Gruyère cheese on hand so I used mozzarella instead and it came out wonderfully.
Ok this was a pretty good recipe, and easy. i’ve tried others an this was by far tasty. Thank you
OMG!!!! This was amazing!! I actually ended up using smoked gouda cheese instead of geuyer but it was still great!! Definitely on the meal rotation list?
I like the recipe, but the webpage was very difficult to maneuver. Boxes kept popping up with ads and subscription requests as I was attempting to read. It was very annoying.
I just made this recipe and it was good but the heavy cream with the different cheeses were so liquid. How do I make it less watery?
We made this tonight and the sauce was incredibly soupy (even before we put the cauliflower in) – how would you recommend fixing this?
Also would be great if the fiber content could be included so we can figure net carbs for us keto peeps 🙂
Hello, I made this for the first time and it was amazing. It did have a lot of cheese sauce which I didn’t put it all on. I know that will depend on how much cauliflower you really use. Different heads are different sizes. The cheese sauce was good with the mixture of cheese that was in it. I’m wondering if you have made it with different cheeses. It had a little bit of a powdery grainy taste. Maybe from the gruyere? And was a bit stringy in texture. I’m just wondering if different cheeses might make a difference? I do plan on making again for Easter this weekend. I do love this recipe. The roasted cauliflower was wonderful! Thank you!
Hi Valerie, thank you so much! I’m so glad you loved this recipe 🙂 It does really depend on the size of the cauliflower head- I always recommend using 2 heads. Do you shred your cheese yourself? If not, that can be why you find the cheese sauce a bit grainy from the anti-caking agent in the store-bought shredded cheese. I also recommend shredding all the cheese yourself for an extra melty and smooth cheese sauce. Happy Easter!