Cauliflower Mac and Cheese: Perfectly rich, creamy and cheesy keto friendly Macaroni and Cheese made with Cauliflower! Get all of the decadence without the carbs and pasta!
This post may contain affiliate links. Read our disclosure policy.
I love to experiment with different ingredients and get creative in the kitchen. Since becoming a mother, my belief is that recipes should be easy to make, but full of flavor. My cauliflower mac and cheese recipe is uncomplicated and reminiscent of traditional southern mac and cheese – without the carbs!
Perks and Highlights of the Best Cauliflower Mac and Cheese
Cuisine Inspiration: Low-Carb Comfort Who said comfort food couldn’t be low-carb? Get ready for a dish that delivers all the heart-warming feels of your favorite mac without a trace of pasta in sight. It’s comfort food with a modern, carb-conscious twist!
Primary Cooking Method: Baking Get your oven mitts ready, folks! This dish transforms under the sultry heat of your oven, melding all those rich flavors and textures into cheesy, bubbly perfection.
Dietary Info: Vegetarian, Low-Carb, Gluten-Free Meatless, wheatless, and low on the carbs — but oh, honey, it’s high on flavor! Perfect for those keeping meals on the lighter side without skimping on the indulgence.
Key Flavor: Bold Cheesiness This ain’t your average cheese situation. We’re diving into a pool of deep, bold cheesy goodness that’s gonna wrap around those cauliflower florets like they were always meant to be together.
Skill Level: Easy-Breezy Kitchen newbies, don’t fret; this recipe is a walk in the culinary park. A few simple steps and you’ll have a dish that’ll make you look like a seasoned pro!
Special Perks:
- Sneak in Those Veggies: Not only is cauliflower a low-carb superstar, but it’s also packed with vitamins, fiber, and antioxidants. You’re not just making a meal; you’re crafting a nutrient-rich masterpiece!
- Forget the Carbs: Who needs pasta when cauliflower takes it to the next level? You won’t even miss the macaroni, promise. It’s low-carb comfort to the max.
- Flexibility is Key: Feel like tossing in some extra goodies? Go for it! This dish plays well with all sorts of add-ins — think bacon crumbles, jalapeños, or even more veggies.
- Meal Prep Friendly: Make it ahead, store it, and heat it up whenever you need a quick, scrumptious meal. It’s like a culinary hug just waiting for you in the fridge!
- Crowd-Pleaser: Low-carb or not, everyone digs into this dish with gusto. Perfect for family dinners, potlucks, or any event where deliciousness is required. It’s a universal delight!
Why substitute cauliflower for macaroni?
I absolutely love mac and cheese! It’s one of my favorite dishes, and you can be so creative with it! I love to experiment with different cheeses and flavors. Sometimes I may add seafood in it, bacon, or truffles for extra flavor. What’s unique about this recipe? It does not contain all the carbs due to the cauliflower substitution, is keto-friendly, but still gives you that amazing mac and cheese taste!
Ketogenic-friendly recipes are generally low in carbohydrates and higher in fats. Following a ketogenic diet helps you to burn fats more easily and is beneficial for weight loss. When you reduce your carb intake, your body enters a state called “ketosis” where your body burns fat for energy.
Ingredients
- Cauliflower Heads: Not one, but two whole heads! Make sure they’re washed and stripped down to their florets. This veg is about to become something un-veggie-lievably tasty!
- Salt, Black Pepper, & Garlic Powder: The classic trio for taste! Season to your heart’s desire because flavor town, here we come!
- Mascarpone Cheese: Oh, the creaminess, folks! This Italian wonder cheese takes our sauce to creamy dreamy levels.
- Large Eggs: Binding agents in the house! They keep everything nice and tight. No crumbles on our watch.
- Heavy Whipping Cream: Say hello to velvety richness! It’s the secret weapon for that ultra-luxurious texture.
- Shredded Cheeses: Triple threat alert! We’ve got creamy Havarti, smooth Colby Jack, and classic Mild Cheddar. This cheesy trinity is the soul of your dish.
- Fresh Chopped Parsley: A sprinkle for color, a dash for fresh herby kicks! It’s the garnish that seals the deal with a kiss of green.
How to make Cauliflower Mac and Cheese
- Set the Stage: Crank up your oven to 350 degrees because things are about to get heated!
- Steam Dream: Grab a pot, pour in about 2 inches of water, pop in a steamer basket, and get that H2O simmering. Toss in your cauliflower heads, cover, and let ’em steam for around 10 minutes – you’re looking for fork-tender vibes.
- Chop and Rock: Once those cauliflowers are nice and soft, chop ’em up into cute 1-inch chunks. Plant these little treasures in a baking dish, at least 9 inches – space is key!
- Season Like a Boss: Sprinkle that cauliflower with salt, pepper, and garlic powder. How much? Your taste buds are the limit.
- Custard’s Last Stand: In a bowl, play mix-master with the mascarpone cheese, eggs, and heavy cream until it’s smooth like a custard playlist.
- Mix and Mingle: Pour that creamy dream over your cauliflower, ensuring an even coat. Dive in with 2 cups of shredded cheeses, and mix it up.
- Cheese, Please!: Spread the last cup of shredded goodness on top. Hit it with a bit more pepper, because why not?
- Bake and Shake: Slide your dish into the oven and bake for 35 minutes, or until you’ve got that bubbly action going. Want a golden glow? Broil it for an extra 1-2 minutes.
- Garnish and Relish: Fancy it up with a sprinkle of fresh parsley.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
What type of cheeses should I use ?
My number one tip when making any mac and cheese is to use block cheese. Block cheeses are free from chemicals typically found in shredded cheeses. Shredded cheeses contain unhealthy additives used to prevent caking. You can easily grate block cheeses, and they add a creamier taste to your dish!
When I make mac and cheese, I love to try different cheeses. Some of my favorite cheeses to use are creamy havarti, gouda, gruyere, white cheddar, and mild and sharp cheddar. Mascarpone (Italian cream cheese) is also one of my favorite cheeses to use in mac and cheese.
How do I steam the cauliflower heads?
There are multiple ways to steam cauliflower heads. The goal is to soften the cauliflower prior to baking it. Keep in mind, unlike macaroni pasta, cauliflower produces a lot of its own moisture.
The first way is to use a large pot with a steamer basket over medium-high heat. With this method, add a couple of inches of water in the bottom of the pan, place the steamer basket on top of the pot and place the cauliflower in the basket. Afterwards, cover the pot with a lid. Steam the cauliflower heads for approximately 10 minutes.
If you do not have a steamer, another method is to place a metal colander over a large pot filled with two inches of water. With this method, you have to make sure the pot is large enough to hold the colander. Place a lid over the colander to make sure the cauliflower softens completely.
A third method is to simply fill a large pot with a couple of inches of water and place the cauliflower heads inside. Place the lid on top of the pot, steam for 10 minutes, and make sure to drain the excess water off the cauliflower once removed.
Lastly, you can use the microwave to steam your cauliflower! Fill the bottom of a microwave-safe bowl with water, and place the cauliflower heads inside the bowl. Cover the bowl with a lid, leaving a small corner open to vent, and microwave on high for 5 minutes or until the cauliflower is softened.
Storage and Reheating
Had your fill but still have leftovers of that delish Cauliflower Mac and Cheese? No problemo! Here’s the lowdown on how to store this creamy concoction so you can relive the yumminess all over again.
Cool It, Baby: First thing’s first, don’t jump the gun! Let your Cauli-Mac masterpiece cool down to room temperature after its hot date with your oven. Hot food in the fridge is a no-no — it brings up the temp and messes with the chill vibe (and safety!).
Airtight is Alright: Once it’s cool, spoon any leftovers into an airtight container — we’re keeping air and moisture at bay, folks. This step keeps your Cauli-Mac fresh and wards off those pesky fridge flavors.
Fridge Fun: Pop your airtight wonder into the refrigerator. It’ll stay tasty for 3 to 5 days, giving you plenty of time to enjoy those cheesy, creamy leftovers.
Freeze for Ease: Want to save some for a rainy day? You can totally freeze it! Just make sure it’s in a freezer-safe container (airtight again, pals). It’ll keep for about 2-3 months. Thaw it in the fridge overnight when you’re ready for round two.
Reheat and Eat: When you’re ready to dive back in, you can reheat it in the oven or microwave. If you’re going the oven route, 350 degrees for 20 minutes should do the trick — just until it’s heated through. Microwave folks, start with a 2-minute zap and add more time if needed.
Pro Tip: Add a splash of milk or cream during reheating to keep it creamy and dreamy, preventing it from drying out.
Remember, food safety is key, so if you’re ever in doubt, it’s safer to toss it out.
Best Mac and Cheese Recipes
If you love this recipe, you will also love my Broccoli Cheese Casserole, Southern Mac and Cheese, Lobster Macaroni and Cheese , Velvetta Mac and Cheese, White Cheddar Mac and Cheese and Slow Cooker Mac and Cheese!
Thank you Chanel Murphy of My Fabulous Food for sharing your amazing recipe!
Cauliflower Mac and Cheese
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 2 heads of cauliflower washed and leaves removed
- salt to taste
- black pepper to taste
- garlic powder to taste
- 1/2 cup mascarpone cheese
- 2 large eggs
- 1/4 cup heavy whipping cream
- 3 cups shredded cheeses I used creamy havarti, colby jack, and mild cheddar cheeses.
- Fresh chopped parsley for garnish
Instructions
- Preheat the oven to 350 degrees.
- Pour approximately 2 inches of water into a large pot with a steamer basket. Warm water over medium-high heat, and add cauliflower heads to the steamer basket. Cover the pot with a lid. Steam the cauliflower for approximately 10 minutes or until easily pierced.
- Once cauliflower is softened, chop the heads into small chunks that are approximately 1-inch in diameter. Place cauliflower chunks into a baking dish (at least 9 inches wide).
- Season cauliflower with salt, pepper, and garlic powder to taste. Set aside.
- In a medium bowl, whisk together the mascarpone cheese, eggs, and heavy cream to form a custard. Pour the custard into the cauliflower and mix until cauliflower is evenly coated.
- Mix 2 cups of shredded cheeses into the cauliflower mixture. Top the dish with the remaining cup of cheese. Season the top of the dish with additional pepper.
- Bake the cauliflower mac and cheese for 35 minutes or until bubbly. To brown the top cheese, broil for 1-2 additional minutes.
- Garnish with fresh parsley if desired.
pinterest 
facebook 
twitter 
email
Overall it is a good recipe. I compared it to other cauliflower Mac and cheese recipes before I began and preferred this method of steaming the cauliflower to soften the florets rather than roasting or using them raw. I broke the cauliflower into bite-sized florets first, washed them, then steamed them. I seasoned them to my taste as instructed. Since I had a larger casserole pan to fill, I made extra sauce. If I were to make the recipe again, I’d also season the mascarpone – cream- egg mixture too so that the seasoned cauliflower doesn’t lose flavor after pouring on the sauce. Bacon was an extra treat I added in too. Overall a good recipe and something different to serve.
Thanks so much, doll!
My family DESTROYED this dish!! No one even missed the pasta. Will definitely be putting this in our rotation.
Looks delicious How! How much frozen cauliflower should I use?