Last Updated on November 29, 2020 by Kathryn Donangelo
This Cauliflower Mac and Cheese will satisfy all of your mac and cheese cravings! Roasted cauliflower is coated in a cheesy sauce and is simply the best!
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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.
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. Cauliflower has been trending for years since it’s low carb, nutritious, and satisfies carb cravings.
WHAT YOU NEED TO MAKE THE BEST CAULIFLOWER MAC AND CHEESE
- Cauliflower
- Olive oil
- Salt + pepper
- Garlic powder
- Onion powder
- Heavy whipping cream
- Cream cheese
- Cheddar cheese
- Monterey Jack cheese
- Gruyere cheese
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 few minutes.
MAKING THE CHEESE SAUCE
This is my favorite part! You can 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 heavy whipping cream and cream cheese (make sure to cut into pieces so it melts faster) in a saucepan 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 on the cheese sauce 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.
ROASTING THE CAULIFLOWER
I prefer to have my cauliflower cut into smaller pieces so they are tender. 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.
LOOKING FOR OTHER SIDE DISH RECIPES? TRY THESE!
- Loaded Cheesy Twice Baked Potato Bake
- Roasted Garlic Parmesan Brussels Sprouts
- Zucchini Corn Fritters
- Herb-Roasted Sweet Potatoes
- Garlic Parmesan Smashed Potatoes
CAN’T GET ENOUGH?
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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).
- 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
- 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
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!
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.
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 🙂
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!