Cheesy Cauliflower Mac Low-Carb (Printable)

Low-carb cauliflower florets baked in a rich, melted cheese sauce with savory seasoning.

# What Goes In:

→ Vegetables

01 - 1 large head cauliflower, cut into bite-sized florets (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 (4 ounces)
06 - 1/2 cup shredded mozzarella cheese (2 ounces)
07 - 1/4 cup grated Parmesan cheese (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 (1 ounce)
13 - 1/4 cup shredded cheddar cheese (1 ounce)
14 - 1 tablespoon chopped fresh parsley (optional)

# How to Make It:

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 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 melted and smooth. Add garlic powder, onion powder, ground mustard, salt, and pepper.
06 - Pour cheese sauce evenly over cauliflower and gently stir to coat.
07 - Sprinkle additional Parmesan and cheddar cheeses on top.
08 - Bake for 15 to 20 minutes until bubbly and golden.
09 - Sprinkle chopped parsley over the dish if desired and serve hot.

# Expert Advice:

01 -
  • It satisfies that deep mac and cheese craving without leaving you sluggish afterward.
  • The cauliflower soaks up the sauce like little sponges, so every bite is creamy and rich.
  • You can have it on the table in under an hour, even on a weeknight.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip drying the cauliflower after boiling, wet florets will water down your sauce and ruin the texture.
  • Whisk the milk in slowly when making the roux or you'll end up with lumps that won't smooth out.
  • Use freshly shredded cheese instead of pre-shredded, the anti-caking agents in bagged cheese can make your sauce grainy.
03 -
  • Add a pinch of smoked paprika to the sauce for a subtle smoky depth that makes people ask what your secret is.
  • Broil the top for the last 2 to 3 minutes to get those crispy, caramelized cheese edges that everyone fights over.
  • If you're feeding picky eaters, don't mention the cauliflower until after they've finished their plates.
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