Cauliflower Mac and Cheese is roasted cauliflower florets, smothered in a perfectly seasoned, rich, and creamy cheddar cheese sauce, and baked to perfection. This is a family favorite recipe and a great low-carb option for mac and cheese lovers.
This is one of our favorite go-to side dishes. It is as good as baked mac and cheese or instant pot mac and cheese, with fewer carbs and calories. Enjoy this tasty dish with buffalo chicken or pulled pork.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Cauliflower: You will need a large head or two smaller heads (about 1 1/2-2 lbs).
- Butter: unsalted or salted. If using salted butter, reduce the added salt to 1/4 teaspoon.
- Milk: preferably whole, but you can use 2% in a pinch.
- Cheddar: sharp, mild, or white, or any combination of these.
How to Make Cauliflower Mac and Cheese
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
Drizzle the cauliflower with olive oil and sprinkle it with salt and pepper. Roast it for about 20 minutes. While it is roasting, make the cheese sauce.
Melt the butter over medium-low heat. Whisk in the flour and cook for 2-3 minutes, while whisking. Slowly whisk in the milk until smooth. Continue cooking and whisking several times until thickened.
Stir in the garlic powder, onion powder, ground cayenne, and most of the cheese in several increments until smooth. Pour the cheese mixture over the roasted cauliflower. Sprinkle with the remaining cheese and bake for about 20-25 minutes. Garnish with chopped fresh parsley.
Preparation Tips and Storage
- If the casserole dish has any moisture after roasting the cauliflower, remove it. Tilting the casserole and using a paper towel to soak up the moisture is an easy way to do that.
- Warm the milk in the microwave at 20-30% power for 1-minute intervals until room temperature.
- Garnish the casserole with chopped fresh herbs like thyme, parsley, or rosemary.
- Store leftovers in an airtight container in the fridge. Reheat in the microwave at reduced power until warm.
Recipe Variations
- Vegetables: Add a few cups of chopped broccoli florets and roast them at the same time as the cauliflower. Follow the recipe as instructed. Add some frozen baby peas or sautéed zucchini at the same time as the cheese sauce.
- Spice it up: For a little heat, add some minced jalapeno, pickled jalapenos, or chopped green chiles.
- Protein: For a complete meal, add some cooked diced or shredded chicken or some cooked ground beef, turkey, pork, or chicken.
- Topping: Finish with a buttery cracker crumb topping like in this chicken cordon bleu casserole or panko bread crumb topping like in this spinach casserole.
More Cauliflower Casserole
Cauliflower Mac and Cheese
Ingredients
- 1½ tablespoons olive oil
- 1 large head cauliflower (1½-2 lbs) cut into bite-size pieces
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk warmed to room temperature
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground cayenne
- 8 ounces sharp cheddar, shredded (about 2 cups)
- 4 ounces white cheddar, shredded (about 1 cup)
- chopped fresh parsley garnish
Instructions
- Preheat oven to 400 degrees,
- Place the cauliflower florets in a greased 9×13-inch casserole dish. Drizzle the cauliflower with olive oil and sprinkle it with salt and pepper. Roast it uncovered for 20 minutes.
- Melt the butter in a large skillet over medium-low heat. Whisk in the flour and cook for 2-3 minutes, while whisking. Slowly whisk in the milk until smooth. Continue cooking and whisking frequently until thickened.
- Stir in the garlic powder, onion powder, ground cayenne, 1½ cups shredded sharp cheddar cheese, and ¾ cup shredded white cheddar in several increments until melted and smooth. Pour the cheese mixture over the roasted cauliflower.
- Sprinkle with the remaining cheese and bake for 20-25 minutes or until the cheese is melted and lightly browned. Garnish with chopped fresh parsley.
Notes
- If there is any moisture in the casserole dish after roasting the cauliflower, remove it. Tilting the casserole and using a paper towel to soak it up is an easy way to do that.
- Warm the milk in the microwave at 20-30% power for 1-minute intervals until room temperature.
- Garnish the casserole with chopped fresh herbs like thyme, parsley, or rosemary.
- Store leftovers in an airtight container in the fridge. Reheat in the microwave at reduced power until warm.
ReeAnn
This cauliflower mac and cheese makes you feel a bit less guilty than mac and cheese made with pasta and it tastes just as good. The family loved it.
Beth Pierce
Thanks, ReeAnn! I love it too!
Julia
This is such a good way to get some hidden vegetables in without having to blend them up un the sauce. Thank you for sharing your recipe. It was delicious and even our picky kids enjoyed it.
Beth Pierce
I am so glad that they liked it.