Cheesy Cauliflower Mac Dish (Print Version)

Creamy cauliflower florets baked in a rich cheese sauce with a golden, cheesy topping.

# Ingredient List:

→ Vegetables

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

→ Sauce

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

→ Topping

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

# Recipe Steps:

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 and pat dry with paper towels.
03 - Place the cauliflower evenly in the prepared baking dish.
04 - In a medium saucepan over medium heat, melt butter. Whisk in almond flour and cook for 1 minute. Gradually whisk in milk until the sauce is smooth and slightly thickened, about 2 to 3 minutes.
05 - Reduce heat to low. Stir in cheddar, mozzarella, and Parmesan cheeses until melted and smooth. Season with garlic powder, onion powder, ground mustard, salt, and pepper.
06 - Pour cheese sauce evenly over cauliflower, stirring gently to coat thoroughly.
07 - Sprinkle additional Parmesan and cheddar cheeses over the top.
08 - Bake uncovered for 15 to 20 minutes or until bubbly and golden.
09 - Optionally garnish with chopped fresh parsley. Serve hot.

# Expert Suggestions:

01 -
  • It delivers all the creamy, cheesy satisfaction of classic mac and cheese without the carb crash afterward.
  • Cauliflower becomes tender and almost sweet when roasted, soaking up the sauce like a sponge.
  • You can have this on the table in under an hour, making it perfect for busy weeknights.
  • Its endlessly adaptable, so you can swap cheeses or add spices depending on what you have on hand.
02 -
  • Drying the cauliflower thoroughly after blanching is critical, or the sauce will turn thin and soupy instead of clinging to the florets.
  • Dont skip the step of cooking the almond flour in the butter, it gets rid of any raw flour taste and helps the sauce thicken properly.
  • Use freshly shredded cheese instead of pre-shredded bags, which contain anti-caking agents that can make the sauce grainy.
03 -
  • If your sauce seems too thick, whisk in a splash more milk until it reaches the consistency you want.
  • Broiling at the end is the secret to getting that irresistible golden, bubbly crust that makes everyone reach for seconds.
  • Taste the sauce before pouring it over the cauliflower and adjust the salt, pepper, or spices so its seasoned just right.
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