Cauliflower Mac and Cheese – Don’t Sweat The Recipe

Creamy, indulgent and cheesy.

Even the pickiest kid will like this dish. And the hesitant grownup not on a keto diet plan (my other half) will request this side meal on a regular basis. This recipe even fits a gluten-free diet!

Cauliflower Mac and Cheese

Cauliflower Mac and Cheese - Low carb, keto, creamy, cheesy and decadent! You don't need the pasta!

Preheat oven to 375 degrees F. then bring a large pot of water to a boil. Season the water with salt.

Chop the cauliflower into bite-size pieces, boil them for about 5 minutes.

Drain pipes extremely well, place back into the hot pot.

This will help dry up some of the wetness remaining.

Place the cauliflower in a baking dish.

Cauliflower Mac and Cheese - Low carb, keto, creamy, cheesy and decadent! You don't need the pasta!

How to Make Cauliflower Mac and Cheese Sauce

More Healthy & Deliceous Recipes



Bring the heavy cream to a simmer in a small pan over medium heat, and blend in the cream cheese and mustard till smooth. Stir in 1 1/2 cups of the cheese, salt, pepper, garlic powder and blend just up until the cheese melts about 1 to 2 minutes. If needed, Salt and pepper to taste.

Pour evenly over the cauliflower. Sprinkle with shredded cheddar cheese and bake.

Cauliflower Mac and Cheese - Low carb, keto, creamy, cheesy and decadent! You don't need the pasta!

Let cool about 5 to 10 minutes.

Cauliflower Mac and Cheese - Low carb, keto, creamy, cheesy and decadent! You don't need the pasta!

Serve and delight in without the carbohydrate regret. This is among those keto recipes you will make over and over once again!

How To Make The Cauliflower Mac and Cheese Dish

Preparation Time: 10minutes

Cook Time: 20mins

Overall Time: 30minutes

Course: gluten totally free, keto, low carbohydrate, Main dish, Side

Cuisine: American

Keyword: cauliflower mac and cheese, keto, low carb

Servings: 4

Calories: 429kcal

Author: Don’t Sweat The Recipe

  • 1/2 teaspoonkosher salt
  • 1 large head cauliflower, cut into bite-size pieces
  • 1 cupwhipping cream
  • 2 ouncescream cheese
  • 2 teaspoonsDijon mustard
  • 2 cupsshredded sharp cheddar, divided( reserve 1/2 cup for topping).
  • 1/4 teaspoon.newly ground black pepper.
  • 1/8 teaspoon.garlic powder.
  • Preheat oven to 375 degrees F.

  • Bring a large pot of water to a boil. Season the water with salt.

  • Spray an 8×8 baking dish with veggie oil spray.

  • Prepare the cauliflower in the boiling water till crisp-tender, about 5 minutes. Drain pipes well and put back into the hot pot for a couple of minutes. Transfer the cauliflower to the baking dish and reserved.

  • Bring the cream to a simmer in a little saucepan over medium heat, and whisk in the cream cheese and mustard up until smooth. Stir in 1 1/2 cups of the cheese, salt, pepper, and garlic and whisk just up until the cheese melts about 1 to 2 minutes. Salt and pepper to taste.

  • Eliminate from heat, pour over the cauliflower, and stir to combine.

  • Leading with the staying 1/2 cup cheese and bake till browned and bubbly, about 15 minutes.

  • Enable to cool about 5 minutes then serve.

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