Cauliflower Mac and Cheese

Cauliflower Mac and Cheese is roasted cauliflower florets, smothered in a perfectly seasoned, rich, and creamy cheddar cheese sauce, and baked to perfection.

Course side, vegetable, vegetable casserole

Cuisine American

Keyword cauliflower mac and cheese keto, cauliflower mac and cheese recipe, how to make cauliflower mac and cheese, how to make mac and cheese with cauliflower, keto cauliflower mac and cheese, keto mac and cheese cauliflower

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 405kcal

Author Beth Pierce

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 9x13-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.

Nutrition