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My cauliflower mac and cheese provides all the creamy, cheesy, and hearty goodness of traditional mac and cheese, minus the carbs. It’s quick to make and is an impressive side dish.
Whenever I’m watching my carbs but craving comfort food, low-carb cauliflower mac n cheese is always a fabulous idea.
Instead of using traditional macaroni noodles, I replaced them with lightly cooked cauliflower. After covering it in a creamy low carb cheese sauce, I could barely tell that this was missing the pasta because let’s be real…the best part of mac and cheese is the cheesy sauce. It makes a fabulous vegetable side dish, or you can elevate it to make a meal on its own!
Table of Contents
Why I love this recipe
- It’s healthier. Besides the fact that this recipe uses cauliflower, it also contains significantly less cream and cheese than traditional macaroni and cheese recipes. It’s also gluten-free.
- One dish wonder. Like my cauliflower casserole, everything is baked in one dish, so clean up is an absolute breeze.
- Full of textures and flavors. You get the tender cauliflower florets, creamy sauce, and a generous layer of cheese. It’s rich, savory, and cheesy all at once.
If you love fun cauliflower recipes, try my cauliflower pizza crust, air fryer buffalo cauliflower, cauliflower steak, and buffalo cauliflower bites next.
★★★★★ REVIEW
“Arman, I made this for a roast dinner side dish, and everyone could not stop raving about it. Even the kids who despise their veggies had seconds and thirds.” – Suzanne
Ingredients needed
- Cauliflower florets. Chop the cauliflower into bite-sized pieces, so they all cook evenly. I always try to choose cauliflowers that have plenty of florets, as they have the best texture for mac and cheese.
- Cream. Most recipes call for at least two cups of heavy cream, but not my one. One cup is plenty to add some delicious, creamy goodness to each bite.
- Cream cheese. My secret ingredient! Adding a small amount of cream cheese adds a layer of creaminess without being overpowering.
- Cheese. I like to use a mix of mozzarella cheese and sharp cheddar cheese for both the stretchy goodness and the full-bodied flavor. Any good melting cheese works, and if possible, always shred the cheese by hand!
- Dijon mustard. Adds flavor and a lovely, subtle tang.
- Garlic and Onion powder. Adds some flavor without adding any fresh garlic or onion.
- Salt and Pepper. To taste! The amount suggested is a minimum. Add more as desired.
How to make Cauliflower Mac and Cheese
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Prep the cauliflower. Boil chopped cauliflower florets for 5 minutes until tender-crisp, then transfer to a large baking dish.
Step 2- Make the sauce. In a small saucepan over medium heat, add cream and cream cheese. Once bubbling at the edges, whisk until smooth. Add shredded cheese, spices, and Dijon mustard, and whisk until fully combined.
Step 3- Assemble. Pour the sauce over the cauliflower and stir well, ensuring it coats all the cauliflower thoroughly. Sprinkle extra cheese on top.
Step 4- Bake the cauliflower cheese for 15 minutes, or until bubbling and the cheese on top has melted.
Arman’s recipe tips
- Pat the cauliflower dry. This is the #1 reason why the mac and cheese is too watery. Ensure that once the cauliflower is cooked, you soak up all the excess moisture.
- Grate the cheese by hand. I know it sounds cumbersome, but shredding the cheese yourself melts so much better and gives the sauce that gorgeous thickness.
- Chop the florets into small pieces. Not only does this cook faster, but once the dish is baked, you get bits of cauliflower in every bite.
- Is the sauce too thin? Don’t fret. Just add more shredded cheese until it thickens.
- Is the sauce too thick? You can add a drop of milk or a touch more cream.
Storage instructions
To store: Place leftovers in an airtight container and store it in the fridge for up to five days.
To freeze: Store leftovers in a freezer-safe container for up to two months.
Frequently asked questions
You can easily fix watery mac and cheese by stirring through some shredded cheese and giving everything a good mix. Add more cheese on top, re-bake until golden, and you should see most of the liquid absorbed.
When made as written, this recipe has just 3 grams of net carbs per serving.
If you tried this Cauliflower Mac And Cheese Recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Cauliflower Mac and Cheese
Video
Ingredients
- 1 head cauliflower approximately 4 cups, finely chopped
- 1 cup cream
- 4 tablespoons cream cheese
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt to taste
- 1/2 teaspoon pepper to taste
- 1 tablespoon Dijon mustard
- 1 cup mozzarella cheese shredded
- 1 cup sharp cheddar cheese shredded
Instructions
- Preheat the oven to 180C/350F. Grease a 9 x 13-inch baking dish with cooking spray.
- In a microwave-safe bowl or in a large pot, add the finely chopped cauliflower and microwave or boil for 5 minutes, or until tender. Remove excess liquid and transfer the cauliflower into the baking dish.
- In a small saucepan, heat up the cream with the cream cheese on medium heat. Once the edges begin to bubble, quickly whisk together until combined. Add the mustard, onion powder, garlic powder, salt, and pepper. Add 1 1/2 cups of the shredded cheese and whisk for 2-3 minutes, until the cheese has melted. Remove from the heat.
- Pour the cheese sauce over the cauliflower and mix until combined. Cover with remaining shredded cheese and bake for 15 minutes or until bubbling and the cheese has melted.
Notes
- If you’d like extra cheesy cauliflower mac and cheese, remove halfway through, add extra shredded cheese on top, and bake a further 10 minutes.
- For some crunch, add some fun toppings like crispy panko breadcrumbs, diced bacon, crushed pork rind (if keto!), or other cheeses (parmesan cheese is fabulous).
- Swap out half the cauliflower for other vegetables, like broccoli, mushrooms, or zucchini.
Nutrition
Originally published October 2023, updated and republished April 2025
What can I use instead of youghurt?
Sour cream or cream cheese mixed with a small amount of cream