Cheesy Cauliflower Mac Low-Carb (Printable)

Low-carb cauliflower florets baked in a rich, cheesy sauce for a comforting, satisfying dish.

# 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)
04 - 1 cup whole milk (or unsweetened almond milk for lower carb)
05 - 1 cup shredded sharp cheddar cheese (approximately 4 ounces)
06 - 1/2 cup shredded mozzarella cheese (approximately 2 ounces)
07 - 1/4 cup grated Parmesan cheese (approximately 1 ounce)
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 (approximately 1 ounce)
13 - 1/4 cup shredded cheddar cheese (approximately 1 ounce)
14 - 1 tablespoon chopped fresh parsley (optional)

# Method:

01 - Preheat 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 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 add milk, whisking until smooth and slightly thickened, about 2 to 3 minutes.
05 - Reduce heat to low and stir in cheddar, mozzarella, and Parmesan cheeses until melted and smooth. Season with garlic powder, onion powder, ground mustard (optional), salt, and pepper.
06 - Pour cheese sauce evenly over cauliflower and gently stir to coat.
07 - Sprinkle with additional Parmesan and cheddar cheeses.
08 - Bake for 15 to 20 minutes until bubbly and golden.
09 - Garnish with chopped parsley if desired and serve hot.

# Expert Advice:

01 -
  • It delivers all the creamy, cheesy comfort of mac and cheese without the carb crash afterward.
  • The roasted cauliflower soaks up the sauce like a sponge, giving you that same satisfying bite.
  • You can have it on the table in under an hour, perfect for busy weeknights when you need something hearty.
02 -
  • Drying the cauliflower after blanching is not optional, I learned this the hard way when my first batch turned into a watery mess.
  • Shred your own cheese from a block, the pre-shredded stuff has anti-caking agents that prevent a smooth melt.
  • Don't skip the roux step or rush it, that minute of cooking the flour in butter is what keeps your sauce from tasting raw.
03 -
  • Use a box grater or food processor to shred your cheese quickly and evenly, it makes a real difference in how smoothly it melts.
  • If you're cooking for a crowd, double the recipe and use two baking dishes so the cauliflower bakes in a single layer and gets evenly golden.
  • Let the dish rest for five minutes after baking, the sauce will thicken slightly and make serving much easier.
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