Cheesy Cauliflower Mac (Print)

Low-carb creamy cauliflower in a cheesy baked dish with sharp cheddar and mozzarella.

# Components:

→ Vegetables

01 - 1 large head cauliflower, cut into bite-sized florets (approximately 1.5 lbs)

→ Sauce

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons almond flour (substitute coconut flour for nut-free option)
04 - 1 cup whole milk (240 ml) or unsweetened almond milk for reduced carbs
05 - 1 cup shredded sharp cheddar cheese (120 g)
06 - ½ cup shredded mozzarella cheese (60 g)
07 - ¼ cup grated Parmesan cheese (25 g)
08 - ½ teaspoon garlic powder
09 - ½ teaspoon onion powder
10 - ¼ teaspoon ground mustard (optional)
11 - Salt and freshly ground black pepper, to taste

→ Topping

12 - ¼ cup grated Parmesan cheese (25 g)
13 - ¼ cup shredded cheddar cheese (30 g)
14 - 1 tablespoon chopped fresh parsley (optional)

# Directions:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 4 to 5 minutes until just tender. Drain thoroughly and pat dry with paper towels.
03 - Place the blanched cauliflower evenly in the prepared baking dish.
04 - In a medium saucepan over medium heat, melt unsalted butter. Whisk in almond flour and cook for 1 minute. Gradually whisk in whole milk until smooth and slightly thickened, about 2 to 3 minutes.
05 - Reduce heat to low. Stir in cheddar, mozzarella, and Parmesan cheese until melted and smooth. Add garlic powder, onion powder, ground mustard (if using), salt, and pepper; mix well.
06 - Pour cheese sauce evenly over the cauliflower in the baking dish. Gently stir to coat the florets completely.
07 - Sprinkle additional Parmesan and cheddar cheese evenly on top.
08 - Bake for 15 to 20 minutes until the sauce is bubbly and the topping turns golden.
09 - Optionally, garnish with chopped fresh parsley. Serve hot.

# Chef Secrets:

01 -
  • It delivers all the creamy, cheesy satisfaction of classic mac and cheese without the carb crash afterward.
  • The cauliflower becomes tender and sweet, soaking up the sauce like a sponge so every bite feels indulgent.
  • You can have it on the table in under an hour, making it perfect for weeknight cravings or last minute gatherings.
02 -
  • Drain and dry the cauliflower thoroughly after blanching, or the sauce will turn watery and slide right off the florets.
  • Whisk the milk into the roux gradually and keep stirring to avoid lumps that ruin the silky texture.
  • Taste the sauce before pouring it over the cauliflower, because cheese saltiness varies and you can always add more seasoning but you cant take it back.
03 -
  • Toast the almond flour in the butter until it smells nutty and golden, this small step adds a depth that elevates the entire sauce.
  • Use freshly shredded cheese instead of pre shredded bags, because the anti caking agents can make the sauce grainy and prevent it from melting smoothly.
  • For a crispier top, switch to broil for the last 2 to 3 minutes, but stay close and watch it like a hawk so it doesnt go from golden to burnt.
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