Creamy Cauliflower "Mac" and Cheese

This creamy cauliflower "mac" and cheese is a rich, cheesy, keto-friendly twist on classic comfort food, using tender-crisp cauliflower florets in place of pasta for all the cozy flavor without the carb crash.

Course Main Course, Side Dish

Cuisine American, Keto

Keyword cauliflower mac and cheese, gluten free, keto comfort food, keto mac and cheese, low-carb

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 360kcal

Equipment

Cutting board
Chef's knife
steamer basket
large pot with lid
large skillet or saucepan
Whisk
mixing spoon or spatula
Baking Dish
Oven

Ingredients

For the cauliflower

1 large head cauliflower cut into small bite-size florets
1 tablespoon olive oil
1/2 teaspoon fine sea salt for seasoning cauliflower

For the creamy cheese sauce

2 tablespoons unsalted butter
3/4 cup heavy whipping cream
2 ounces cream cheese cut into small cubes, at room temperature if possible
1 cup shredded sharp cheddar cheese freshly shredded for best melt
1/2 cup shredded gouda or mozzarella cheese or a mix, freshly shredded
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dry mustard powder
1/4 teaspoon smoked paprika optional, for subtle smoky flavor and color
1/4 teaspoon black pepper plus more to taste
1/4 teaspoon fine sea salt or to taste for the sauce

Optional toppings and mix-ins

2 slices bacon cooked and crumbled
1/2 cup cooked shredded chicken or ground beef optional, for added protein
1 tablespoon chopped fresh chives or parsley for garnish

Instructions

Preheat the oven to 375°F and lightly grease a medium baking dish with olive oil or butter.
Bring a large pot with about 1 inch of water to a simmer, place a steamer basket inside, add the cauliflower florets, cover, and steam until just tender crisp, about 5 to 7 minutes, then remove and let excess moisture evaporate.
Toss the steamed cauliflower with olive oil and the salt for the cauliflower, then arrange it in an even layer in the prepared baking dish.
Heat a large skillet or saucepan over medium heat and add the butter, letting it melt completely without browning.
Pour in the heavy whipping cream and add the cream cheese cubes, whisking frequently until the cream cheese is melted and the mixture is smooth and gently steaming.
Reduce the heat to low, then add the shredded cheddar and gouda or mozzarella a small handful at a time, whisking constantly and allowing each addition to melt before adding more to keep the sauce smooth and velvety.
Whisk in the garlic powder, onion powder, dry mustard powder, smoked paprika, black pepper, and salt for the sauce, then taste and adjust seasonings as desired.
Pour the hot cheese sauce evenly over the cauliflower in the baking dish, gently stirring or folding so the florets are thoroughly coated without breaking them apart.
If using bacon, chicken, or ground beef, sprinkle the cooked protein evenly over the sauced cauliflower and lightly fold it in, then smooth the top with a spatula.
Bake the cauliflower mac and cheese until the sauce is bubbly around the edges and lightly thickened, about 10 to 12 minutes, then remove from the oven.
Let the dish rest for about 5 minutes to set slightly, then garnish with chopped fresh chives or parsley before serving hot and creamy.
Store any leftovers in an airtight container in the refrigerator and reheat gently over low heat or in a low oven, adding a splash of cream if needed to loosen the sauce.

Notes

For the best texture, keep the cauliflower slightly firm when steaming so it does not become mushy after baking in the cheese sauce. If the cheese sauce ever starts to look grainy or separated, quickly whisk in a small spoonful of cream cheese over low heat until it becomes smooth again. You can vary the flavor by swapping in other low carb cheeses such as gruyère or parmesan, but always melt them slowly over gentle heat for the creamiest result.

Nutrition