I recently prepared a Cauliflower Mac And Cheese Casserole that completely transformed my view of comfort food. The tender cauliflower and rich cheese sauce come together in an unexpected marriage of flavors with a satisfying crunchy topping. I was surprised by how indulgent each bite felt yet remained refreshingly light.
I’ve always been intrigued by giving classic recipes a new twist. This AMAZING Cauliflower Mac And Cheese blew my mind from the first bite.
I like to start with 1 large head cauliflower, chopped into bite-size florets, which serves as the base of this low carb version. Then, I melt 2 tbsp unsalted butter and quickly mix in 2 tbsp all-purpose flour to build a rich roux before slowly whisking in 1 1/2 cups whole milk.
Next, I fold in 1 cup shredded sharp cheddar cheese, 1/2 cup shredded mozzarella cheese, along with 1/2 tsp garlic powder and 1/2 tsp mustard powder to add a punch of flavor. I adore how this dish explores creative boundaries, reminding me of recipes like Mac And Cheese With Cauliflower Puree and Baked Cauliflower And Cheese, while still staying true to a hearty, cheesy casserole feel.
The optional Parmesan and breadcrumbs on top deliver an extra crunch that makes it uniquely satisfying.
Why I Like this Recipe
I really love how this recipe gives me the comfort of mac and cheese but with a healthier twist thanks to the cauliflower. The creamy blend of cheddar and mozzarella mixed with garlic and mustard powder always makes every bite taste rich and satisfying. I also enjoy the crunch from the optional Parmesan and breadcrumbs, which adds a fun texture that’s not too heavy. Lastly, it’s a straightforward recipe that doesn’t take forever to make and always makes me feel like a chef in my own kitchen.
Ingredients
- Cauliflower: provides fiber, vitamins, and a slightly nutty flavor that is healthy.
- Milk: offers creaminess, protein, and helps form a smooth, delish sauce.
- Cheddar cheese: gives a sharp, tangy taste plus rich protein and calcium.
- Mozzarella: melts beautifully, lending a mild, gooey texture to every bite.
- Butter and flour: create a roux that adds creamy body and delightful richness.
- Breadcrumbs: optional crunchy topping offering extra texture and a light carb boost.
- Garlic and mustard powder: infuse warm spices that brighten the cheese sauce and the cauliflower.
- Overall, these ingredients combine to create a guilt free, creamy, and flavorful dish.
Ingredient Quantities
- 1 large head cauliflower, chopped into bite-size florets
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 tsp garlic powder
- 1/2 tsp mustard powder
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional for topping)
- 1/4 cup breadcrumbs (optional for an extra crunch)
How to Make this
1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Boil a pot of salted water and cook the cauliflower florets until they are just tender, about 5-7 minutes. Drain well.
3. In a large saucepan, melt the butter over medium heat, then mix in the flour and stir for about 1 minute.
4. Slowly pour in the milk and whisk continuously until the sauce thickens, around 3-4 minutes.
5. Lower the heat and stir in the cheddar and mozzarella cheeses until they melt into a smooth sauce.
6. Season the sauce with garlic powder, mustard powder, salt and pepper to taste.
7. Mix the cooked cauliflower with the cheese sauce until evenly coated.
8. Transfer the cauliflower mixture to your baking dish.
9. If using, sprinkle the grated Parmesan cheese and breadcrumbs on top for added crunch.
10. Bake in the oven for about 15-20 minutes or until the top is bubbly and slightly golden. Enjoy!
Equipment Needed
1. Oven – for baking your dish at 375°F
2. Baking dish – to hold and cook the assembled cauliflower
3. Large pot – for boiling salted water to cook the cauliflower
4. Colander – to drain your cauliflower florets
5. Large saucepan – for making the cheese sauce
6. Whisk – to mix in the milk gradually and help thicken the sauce
7. Cutting board and knife – for chopping the cauliflower into bite-sized pieces
8. Measuring cups and spoons – to get the right amounts of milk, butter, flour, cheeses and spices
9. Spatula or wooden spoon – to stir and mix the ingredients in the saucepan
10. Grater – if you are using Parmesan cheese and want it freshly grated
FAQ
AMAZING Cauliflower Mac And Cheese Recipe Substitutions and Variations
- If you don’t have unsalted butter, try using the same amount of margarine or even olive oil
- If you’re out of all-purpose flour, you can use a gluten free blend (like rice flour) or mix in a little cornstarch for thickening
- Whole milk can be replaced with almond milk or soy milk if you’re looking for a lighter or dairy free alternative
- For the sharp cheddar cheese, you could use Colby jack for a similar taste even if its a tad milder
- If you’d rather change up the topping, swap the Parmesan with Pecorino cheese for a unique flavor kick
Pro Tips
1. Make sure to dry the cauliflower after boiling so that the cheese sauce sticks well and doesn’t get watery which can happen if there is still too much water on the veggies
2. When you are whisking in the milk, keep stirring constantly to avoid those frustrating lumps which tend to form if you are not careful
3. Experiment with a tiny pinch of smoked paprika or even a dash of cayenne pepper into the cheese sauce if you like a little kick, sometimes it makes the flavors pop up more
4. For an extra crunch and flavor kick, lightly toast the breadcrumbs before you sprinkle them on, this simple step can really change the textural experience of the dish
AMAZING Cauliflower Mac And Cheese Recipe
I recently prepared a Cauliflower Mac And Cheese Casserole that completely transformed my view of comfort food. The tender cauliflower and rich cheese sauce come together in an unexpected marriage of flavors with a satisfying crunchy topping. I was surprised by how indulgent each bite felt yet remained refreshingly light.
4
servings
350
kcal
Equipment: 1. Oven – for baking your dish at 375°F
2. Baking dish – to hold and cook the assembled cauliflower
3. Large pot – for boiling salted water to cook the cauliflower
4. Colander – to drain your cauliflower florets
5. Large saucepan – for making the cheese sauce
6. Whisk – to mix in the milk gradually and help thicken the sauce
7. Cutting board and knife – for chopping the cauliflower into bite-sized pieces
8. Measuring cups and spoons – to get the right amounts of milk, butter, flour, cheeses and spices
9. Spatula or wooden spoon – to stir and mix the ingredients in the saucepan
10. Grater – if you are using Parmesan cheese and want it freshly grated
Ingredients
-
1 large head cauliflower, chopped into bite-size florets
-
2 tbsp unsalted butter
-
2 tbsp all-purpose flour
-
1 1/2 cups whole milk
-
1 cup shredded sharp cheddar cheese
-
1/2 cup shredded mozzarella cheese
-
1/2 tsp garlic powder
-
1/2 tsp mustard powder
-
Salt and pepper to taste
-
1/4 cup grated Parmesan cheese (optional for topping)
-
1/4 cup breadcrumbs (optional for an extra crunch)
Directions
- Preheat your oven to 375°F and lightly grease a baking dish.
- Boil a pot of salted water and cook the cauliflower florets until they are just tender, about 5-7 minutes. Drain well.
- In a large saucepan, melt the butter over medium heat, then mix in the flour and stir for about 1 minute.
- Slowly pour in the milk and whisk continuously until the sauce thickens, around 3-4 minutes.
- Lower the heat and stir in the cheddar and mozzarella cheeses until they melt into a smooth sauce.
- Season the sauce with garlic powder, mustard powder, salt and pepper to taste.
- Mix the cooked cauliflower with the cheese sauce until evenly coated.
- Transfer the cauliflower mixture to your baking dish.
- If using, sprinkle the grated Parmesan cheese and breadcrumbs on top for added crunch.
- Bake in the oven for about 15-20 minutes or until the top is bubbly and slightly golden. Enjoy!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 4
- Calories: 350kcal
- Fat: 20g
- Saturated Fat: 11g
- Trans Fat: 0.5g
- Polyunsaturated: 2g
- Monounsaturated: 5g
- Cholesterol: 60mg
- Sodium: 400mg
- Potassium: 500mg
- Carbohydrates: 25g
- Fiber: 5g
- Sugar: 5g
- Protein: 15g
- Vitamin A: 500IU
- Vitamin C: 50mg
- Calcium: 250mg
- Iron: 1.5mg
