Description

Baked Cauliflower Mac and Cheese is a creamy, cheesy, and low-carb comfort food that replaces traditional pasta with tender cauliflower florets. It features a rich blend of cheeses including cheddar, mozzarella, cream cheese, and Parmesan, seasoned with Dijon mustard and spices, baked until bubbling and golden brown. Perfect as a hearty vegetarian main or flavorful side dish, this recipe is easy to customize and delivers a satisfying, comforting meal without the carbs of regular macaroni and cheese.

Ingredients

Cauliflower

1 large head of cauliflower, cut into bite-sized florets (about 6 cups)

Cheese Sauce

1 cup sharp cheddar cheese, shredded
1/2 cup cream cheese (softened)
1 cup heavy cream
2 tbsp unsalted butter
1/2 cup Parmesan cheese, grated
1 cup mozzarella cheese, shredded

Seasonings

1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
1 tsp salt
1/2 tsp freshly ground black pepper

Topping and Garnish

Additional shredded cheese (cheddar or mozzarella), about 1/2 cup for topping
Fresh chives, chopped, for garnish

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
Prepare Cauliflower: Cut the cauliflower into bite-sized florets. Steam or boil them until they are just tender but not mushy, about 5-7 minutes. Drain thoroughly to remove excess water, allowing the florets to stay firm enough to hold texture during baking.
Make Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Add the heavy cream and softened cream cheese, stirring constantly until the cream cheese has completely melted and the mixture is smooth.
Add Cheeses and Seasonings: Stir in the shredded cheddar, Parmesan, and mozzarella cheeses until melted and the sauce becomes smooth. Add Dijon mustard, garlic powder, onion powder, paprika, salt, and black pepper. Lower the heat and simmer gently, stirring regularly, until the sauce thickens to a creamy consistency.
Combine Cauliflower and Sauce: Add the drained cauliflower florets to the cheese sauce, stirring carefully to coat each piece evenly without breaking them apart.
Transfer to Baking Dish: Grease a baking dish lightly with butter or cooking spray. Pour the cauliflower and cheese mixture into the dish, spreading it evenly.
Add Topping: Sprinkle the additional shredded cheese evenly over the top to create a golden crust once baked.
Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese on top is bubbly and golden brown.
Rest and Garnish: Remove the dish from the oven and allow it to rest for a few minutes before serving. Garnish with freshly chopped chives for color and flavor.
Serve Warm: Serve warm as a delicious low-carb side or vegetarian main dish.

Notes

To avoid watery mac and cheese, ensure the cauliflower is well-drained after cooking.
You can substitute or add other cheeses like Monterey Jack or Gruyère for different flavor profiles.
For a crunchy topping, add crushed pork rinds or chopped nuts before baking.
Add cooked bacon, ham, or chicken to make the dish non-vegetarian.
Store leftovers in an airtight container in the fridge for up to 4 days and reheat gently with a splash of cream.
Frozen cauliflower can be used—thaw and drain well before preparation.
This dish is keto-friendly due to the cauliflower replacing pasta.
Make ahead by assembling the dish, refrigerating it, and baking when ready.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American