Cauliflower Mac & Cheese

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Cauliflower mac & cheeseI came across this recipe when I was trying to find recipes that substituted cauliflower instead of rice or potatoes. Check out my recipe for Cauliflower Pork Fried Rice. It never occurred to me that it could be used as a substitute for macaroni.

A little bit of info about cauliflower.  A small head of cauliflower equals 1 to 1-1/2 pound of cauliflower, or approximately 2 cups chopped. One medium head will be 1-3/4 to 2-1/4 pounds, or 3 cups chopped.  A large head will yield approx. 4 to 6 cups of florets.  One 10-ounce package of frozen cauliflower will equal 2 cups chopped.  The following recipes assume a large head of cauliflower equals 4 to 6 cups chopped florets.

I usually only make this for myself when I’m making regular mac & cheese for the boys (husband and two sons). This was a small head of cauliflower, and I only used half of it. I also halved the cream/cheese ingredients. It turned out to be two big one-cup servings, although the recipe is for six to eight servings.

First, I cut up the cauliflower florets into bite-size pieces.

I boiled the cauliflower for about five minutes, but you can also steam them in the microwave.

Drain thoroughly. If you prefer, you can press more of the moisture out with paper towels.

Spray casserole dish and add cooked cauliflower.

In a small pot, add heavy whipping cream and cream cheese, simmer on medium-low heat, and stir.

Add 1-1/2 cups of cheese.

Stir until mixture is completely melted.

Pour cheese mixture over cauliflower and stir.

Top casserole with remaining 1/2 cup of cheese.

Bake at 350 for 10 to 15 minutes, until browned and bubbly.

I had this with pan-fried hot dogs…Yum!

5.0 from 1 reviews
Cauliflower Mac & Cheese
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • Kosher salt, as needed for boiling water, plus ½ teaspoon
  • 1 large head cauliflower; cut florets into small pieces
  • Vegetable oil spray
  • 1 cup heavy cream
  • 2 ounces cream cheese, cut into small pieces
  • 1-1/2 teaspoons Dijon mustard
  • 2 cups shredded sharp Cheddar, put ½ cup aside for topping the casserole
  • ¼ teaspoon pepper
  • ⅛ teaspoon garlic powder (optional)
  • Equipment: 8 by 8-inch baking dish
  1. Preheat oven to 375 degrees.
  2. Bring a large pot of water to a boil. Season the water with salt.
  3. Cook the cauliflower in boiling water until crisp-tender, about 5 minutes. Drain well and press as much water out as possible. The original recipe said to place between several layers of paper towels to dry, but I find that to be too time consuming and really not necessary.
  4. Spray the baking dish with vegetable oil spray.
  5. Transfer the drained cauliflower to the baking dish and set aside.
  6. Heat the cream and cream cheese in a small saucepan, on low heat, then whisk in mustard until smooth.
  7. Stir in 1-1/2 cups of the cheese, salt, pepper and garlic, and stir just until the cheese melts, about 1 to 2 minutes.
  8. Remove from heat, pour over the cauliflower, and stir to combine.
  9. Top with the remaining ½ cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.
  10. This dish is very rich and cream cheesy. I would suggest serving as a side dish, rather than as a meal in itself. However, as a meal in itself, I bet it would be great with some added chopped ham.
Nutrition Information
Serving size: 1 cup Calories: 352 Fat: 29 Saturated fat: 19 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 10 Sugar: 4 Sodium: 507 Fiber: 4 Protein: 12 Cholesterol: 100


Bon appétit!

This recipe was inspired by

For more of my low carb side dishes, such as Cauliflower Pork Fried Rice, and Creamy Low Carb Coleslaw, and Fresh Green Beans with Bacon, check out

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One comment

  1. Susan says:

    I always make this when I’m making real macaroni & cheese for my guys (husband and sons who don’t eat low carb). While the Kraft mac & cheese is boiling, I have my cauliflower mac & cheese bubbling in the oven. I no longer miss real pasta. It’s so good!

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