Cheesy Cauliflower Mac (Print)

Tender roasted cauliflower smothered in a rich, cheesy sauce baked until bubbly and golden.

# What You Need:

→ Vegetables

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

→ Sauce

02 - 2 tbsp unsalted butter
03 - 2 tbsp almond flour (or coconut flour for nut-free)
04 - 1 cup whole milk (or unsweetened almond milk for lower carb)
05 - 1 cup shredded sharp cheddar cheese (about 4 oz)
06 - 1/2 cup shredded mozzarella cheese (about 2 oz)
07 - 1/4 cup grated Parmesan cheese (about 1 oz)
08 - 1/2 tsp garlic powder
09 - 1/2 tsp onion powder
10 - 1/4 tsp ground mustard (optional)
11 - Salt and pepper, to taste

→ Topping

12 - 1/4 cup grated Parmesan cheese (about 1 oz)
13 - 1/4 cup shredded cheddar cheese (about 1 oz)
14 - 1 tbsp chopped fresh parsley (optional)

# Directions:

01 - Preheat the 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 cooked cauliflower evenly in the prepared baking dish.
04 - Melt butter in a medium saucepan over medium heat. Whisk in almond flour and cook for 1 minute. Gradually whisk in milk, cooking until smooth and slightly thickened, about 2 to 3 minutes.
05 - Reduce heat to low and stir in cheddar, mozzarella, and Parmesan until melted and smooth. Season with garlic powder, onion powder, ground mustard (optional), salt, and pepper.
06 - Pour the cheese sauce evenly over the cauliflower and gently stir to coat all pieces.
07 - Sprinkle additional Parmesan and cheddar cheeses over the top.
08 - Bake for 15 to 20 minutes until the dish is bubbly and golden brown on top.
09 - Optionally, garnish with chopped fresh parsley. Serve immediately while hot.

# Helpful Hints:

01 -
  • You get that full, indulgent mac and cheese experience without the carb crash afterward.
  • It's done in under an hour, which means weeknight dinners don't require advance planning.
  • The cheese sauce works on literally anything roasted—broccoli, Brussels sprouts, even eggs.
02 -
  • Dry your cauliflower thoroughly after boiling or the sauce will separate and become thin and watery no matter what else you do.
  • Almond flour browns and can clump if you don't whisk it into the butter for a full minute before adding milk.
  • If your sauce breaks or looks grainy, don't panic; turn off the heat and whisk in a splash of cold milk to bring it back together.
03 -
  • Keep the milk slightly warm before whisking it in; cold milk hitting hot butter can cause lumps that are annoying to smooth out.
  • Taste the sauce before it goes into the oven and adjust seasoning aggressively because cheese will taste saltier once it bakes.
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