Cheesy Cauliflower Mac Dish (Printable version)

Creamy low-carb cauliflower baked with a rich, cheesy sauce for a comforting, satisfying meal.

# What You'll Need:

→ 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 for nut-free option)
04 - 1 cup whole milk (or unsweetened almond milk for lower carb)
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)

# Directions:

01 - Preheat the 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 thoroughly and pat dry with paper towels.
03 - Place the cooked 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 smooth and slightly thickened, about 2 to 3 minutes.
05 - Reduce heat to low. Stir in cheddar, mozzarella, and Parmesan cheeses until fully melted and smooth. Add garlic powder, onion powder, ground mustard if using, salt, and pepper; mix well.
06 - Pour cheese sauce evenly over cauliflower and gently stir to coat all pieces.
07 - Sprinkle grated Parmesan and shredded cheddar over the top.
08 - Bake for 15 to 20 minutes until the sauce is bubbly and the top turns golden brown.
09 - Optionally garnish with chopped parsley before serving warm.

# Expert Tips:

01 -
  • You get that creamy, cheesy comfort without the carb crash afterward.
  • It comes together in under an hour, which means weeknight dinners don't have to feel like a sacrifice.
  • The sauce is rich enough that you forget you're eating vegetables, but honest enough that you feel good about it.
02 -
  • Pat your cauliflower completely dry after boiling—moisture is the enemy of a silky sauce, and it'll make everything watery if you skip this step.
  • Don't rush the cheese-melting process; low heat and patience prevent grainy, broken sauce that tastes separated instead of creamy.
03 -
  • Make the sauce first while the cauliflower cooks, so you can pour it over hot vegetables and get them straight into the oven without losing heat.
  • If you're cooking for people with nut allergies, use coconut flour instead of almond flour and add it slowly while whisking—it thickens more aggressively.
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