Cauliflower mac and cheese swaps the pasta for tender cauliflower florets in a sauce of cream cheese, heavy cream and sharp cheddar. The cauliflower is boiled briefly, folded into the cheese mixture, topped with Parmesan and baked in a 9×13 inch dish until bubbly and golden. It serves 6 and takes 45 minutes, with 15 minutes of prep and 30 of cooking.
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The sauce is mixed cold in a bowl rather than cooked on the stove, which keeps the recipe simple. The card lists 5 grams of carbohydrates per serving.
What Goes into the Sauce
- Cauliflower (1 medium head, in florets): takes the place of the pasta. Look for a firm, bright white head with no brown spots, and cut the florets to a similar size so they cook evenly.
- Sharp cheddar (2 cups, shredded): the main cheese flavor.
- Cream cheese (1 cup, softened) and heavy cream (1 cup): the base that makes the sauce rich and smooth.
- Seasoning: 1 teaspoon each of garlic powder, onion powder and Dijon mustard, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of paprika if you like. The Dijon adds a hint of tang.
- Parmesan (1/2 cup, grated): goes on top and bakes into a golden crust.
Cooking the Cauliflower
Heat the oven to 375°F (190°C). Wash the cauliflower, cut it into bite-sized florets and boil them in a large pot of salted water for 5 to 7 minutes, until tender. They should be tender but not mushy, and overcooking gives a soggy texture. Drain them and set them aside to cool slightly.
Mixing and Baking
In a large bowl, mix the cream cheese, cream, garlic powder, onion powder, Dijon, salt and pepper with a whisk or an electric mixer until smooth. Stir in the cheddar, then fold in the cauliflower gently so every piece is coated.
Spread the mixture in a greased 9×13 inch baking dish, sprinkle the Parmesan over the top and bake for 25 to 30 minutes, until the cheese is bubbly and golden brown. Let it rest for a few minutes before serving, which lets the flavors settle.
Ways to Change It
- Bacon or ham: mix cooked bacon or diced ham in before baking.
- Other cheeses: mozzarella for stretch, or pepper jack for a spicy kick.
- Vegetables: fold in fresh spinach or steamed broccoli along with the cauliflower.
What to Serve with It
A side salad of mixed greens, cherry tomatoes and cucumbers with an olive oil and vinegar dressing gives a crisp contrast to the creamy bake. Steamed asparagus or green beans with salt and pepper also work. For a drink, try sparkling water with lemon or a cup of herbal tea.
Time and Nutrition
Prep is 15 minutes, cooking is 30 minutes and the total is 45 minutes. One serving has 320 calories, 28 grams of fat (16 grams saturated), 5 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 12 grams of protein and 500 milligrams of sodium.
FAQ
Can I make it ahead of time?
Yes. Assemble the dish up to a day in advance, cover it tightly with plastic wrap and refrigerate. Bake it straight from the refrigerator and add a few extra minutes to the baking time.
How long do leftovers keep?
About 3 to 4 days in an airtight container in the refrigerator. Reheat in the oven or microwave until warmed through.
Can I freeze it?
Yes. After baking, cool it completely and move it to a freezer-safe container, where it keeps for up to 2 months. Thaw it in the refrigerator overnight and bake until heated through.
What can replace the cream cheese?
Mascarpone or Greek yogurt give a similar creamy texture, though the flavor will change slightly.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Cauliflower Mac & Cheese: A Creamy, Guilt-Free Delight!
Ingredients
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 5-7 minutes until tender. Drain and set aside.
In a large mixing bowl, combine the cream cheese, heavy cream, garlic powder, onion powder, Dijon mustard, salt, and black pepper. Mix until smooth.
Stir in the shredded cheddar cheese until well combined.
Add the cooked cauliflower to the cheese mixture and gently fold until the cauliflower is evenly coated.
Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the grated Parmesan cheese over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for a few minutes before serving.
Notes
For added flavor, mix in cooked bacon or diced ham before baking.
Substitute different cheeses like mozzarella or pepper jack for a unique twist.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 320 calories |
| Sugar Content | 2g |
| Sodium Content | 500mg |
| Fat Content | 28g |
| Saturated Fat Content | 16g |
| Unsaturated Fat Content | 0g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 5g |
| Fiber Content | 2g |
| Protein Content | 12g |
| Cholesterol Content | 80mg |