Cauliflower Mac and Cheese? Cauliflower pretending to be pasta? Bold move — but this one pulls it off. It’s rich, cheesy, and so good you’ll forget there isn’t a single noodle hiding underneath.
I’ve tested this version again and again until the sauce baked up creamy, clingy, and golden — comfort food, minus the carbs.
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5-Star Review
"Great way to cook cauliflower, sauce is great!"
-Coley S.
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Cauliflower Mac and Cheese is simple to make, is a true crowdpleaser, and is the ultimate side dish. It's creamy and cheesy and just wonderful. BUT, it's lightened up just a bit from the swapping of the pasta for cauliflower.
As a side dish for weeknight dinner or for the holiday table, you've just got to try it!
Why It’s a Keeper:
- Comfort food without the carb crash.
- Creamy sauce that clings to every bite.
- Bakes up bubbly, golden, and irresistible.
- Family-approved — even the cauliflower skeptics.
What Goes In It
Cauliflower - Make sure your head of cauliflower is compact and dense. The leaves should be bright green and not yellow. Minimal browning of the cauliflower is ok and is more than likely just oxidation. You can cut that away. However, do not use cauliflower heads that are soft.
Cheese - I love the combo of gouda and cheddar for this recipe. The flavor and melty quality are so good!
Herbs and Spices - Salt, pepper, granulated garlic, granulated onion, and some dried dill weed are my go-to seasonings for my cauliflower mac and cheese. Use your favorites or even an all-purpose seasoning to your taste.
Substitutions and Flavor Variations
Play with the cheeses. Use what you have on hand and your favorite. Pepper jack would give this recipe a lovely kick. Monterey Jack is an all-time favorite around here and melts beautifully. Brie, parmesan, even Boursin would be so good! Have fun with this!
Add broccoli! Broccoli and cauliflower are long-time friends and cook very similarly. Add some to the baking dish along with the cauliflower and carry on with the recipe as written.
Sautéed mushrooms and onions are an amazing addition to cauliflower mac and cheese. Just stir them in with the cheese sauce and bake!
Add protein. A little rotisserie chicken, cooked ground beef, ground chicken, or ground turkey for serving to turn this into a full meal!
A little buffalo sauce and softened cream cheese stirred in before baking would give you the flavors of a Buffalo Mac and Cheese!
Make it spicy. Red chili flakes are also a fantastic garnish at the end of this Cauliflower Mac and Cheese.
Use pork rind breadcrumbs - Make this recipe lower carb by using a pork rind breadcrumb for the topping. You'll still get that wonderful crunch, but the yoga pants will be happier.
How to Pull It Off (Like a Pro)
When picking out the head of cauliflower, make sure it is heavy, thick, and very firm. The leaves should be green, not wilted, moldy or yellow. If there are a few small spots of brown, you can cut those off as that's more than likely just a bit of oxidation.
DO NOT USE PRE-SHREDDED CHEESE. I've said it once, I'll say it a million times. shred it yourself. If you use the stuff in the bag, this recipe will be gloopy and gross. No one wants that. You'll save money, too.
Melt the cheese into the sauce off of the heat or on very, very low heat. This prevents the sauce from becoming grainy.
Skip The Chaos, Make Ahead
To make ahead, prepare the recipe to the point of the second bake, but do not go further. Cover the dish and place in the refrigerator for up to 1-2 days until ready to bake.
When you are ready, let it sit out on the countertop about 30 minutes before you're ready to cook to allow it to come up to room temp a bit. Finish as instructed in the recipe card below.
Cauliflower Mac and Cheese Recipe
Ingredients
- 6-8 cups cauliflower, cut into bite-sized pieces 1½-2 heads of cauliflower depending on size
- 1-2 tablespoon avocado oil
- 4 tablespoon butter
- 4 tablespoon all-purpose flour or your favorite GF flour blend
- 2 cups whole milk, warm
- 1½ teaspoon kosher salt
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- ½ teaspoon dried dill weed
- ½ teaspoon fresh ground pepper
- 1 cup gouda cheese, grated
- 1 cup cheddar cheese
Crunchy Topping
- 4-5 strips bacon, diced
- 1 cup panko breadcrumbs I used a roasted garlic flavor
- ½ cup parmesan cheese, grated
Instructions
Prep the Cauliflower
- Add the cauliflower to a 9x13 baking dish along with the avocado oil. Add kosher salt and fresh ground pepper, to taste. Bake in a preheated 400° oven for 30 minutes, stirring halfway. If you like more of a steamed cauliflower flavor, bake covered with foil. I am Team Steamed Cauliflower, so I cook mine covered. If you like more of a roasted cauliflower flavor, bake uncovered.
Make the Cheese Sauce
- Melt the butter in a large skillet and whisk in the flour. Cook this for a few minutes to get rid of any raw flour taste. Add the warm milk in increments, whisking continuously to prevent clumps.
- Once all the milk has been incorporated, add in the kosher salt, pepper, granulated garlic, granulated onion, and dried dill weed. Taste for salt levels, adding some if you would like.
- Slowly, and off of the heat, add the cheddar and gouda cheese. Whisking continuously until the cheese is melted and thoroughly incorporated.
The Crunchy Topping
- Cook the bacon in a skillet on medium-high heat until crisp. Toss in the panko and stir around for a few minutes letting the panko absorb the bacon fat. This lets it become super crispy.
Finishing
- Lower the oven temperature to 350°
- Combine the cheese sauce and the cooked cauliflower in the original 9x13 baking dish. Top with parmesan cheese and the panko/bacon situation. Bake for an additional 20 minutes or until nice and bubbly.
- Enjoy!
Notes
Nutrition
How To Pile It On
This wonderfully cheesy one-pan, low-carb cauliflower mac and cheese is great with just about anything and I mean anything. Serve is alongside herb roasted chicken, oven baked salmon, and even with a roasted prime rib for special occasions.
And, if you're just wanting a big bowl of comfort, enjoy this cauliflower mac and cheese just by itself. It's so good you don't really need much else. Maybe just another sprinkle of cheese to gild the lily.
Reheat, Repeat, Rejoice
Storage: This cauliflower mac and cheese recipe, if stored in an airtight container in the fridge, will stay good for up to 3 days.
I do not recommend freezing this dish. The cauliflower does not freeze and thaw well for this particular dish and can turn into mush. Likewise, the cheese sauce can turn a bit funky and can separate, too.
Reheating: Cover leftovers with a damp paper towel and microwave on low in small increments until warmed through. If using this method, the topping will not stay crispy.
Reheating in the oven, allow portion to reheat in an oven-safe dish, uncovered, on 300°. If you're want the topping to stay crispy, I recommend this method.
You Asked, I Answered
Can you make this recipe gluten-free?
You can easily make this cauliflower mac and cheese recipe gluten-free by using GF flour and GF panko. They're both easy to find in stores and online.
How can I avoid a watery cauliflower mac and cheese?
To avoid a watery, soupy Cauliflower Mac and Cheese, make sure you remove any excess water that accumulates during the first round in the oven. Cauliflower has a lot of water in it and cooking it can result in a lot of water at the bottom of the baking dish. Strain the liquid away or use a paper towel to blot it out.
Excess liquid is the enemy of the rich and creamy sauce. You can even put the par cooked cauliflower in a dish towel and squeeze out any excess moisture.
Also, let the finish mac and cheese cool for about 15-20 minutes after the final bake. This will let the sauce thicken up as well!
Can I use frozen cauliflower?
Absolutely! You simply need to thaw it, remove any excess moisture, and carry on with the recipe as written.
If you purchase frozen cauliflower that is in a microwavable bag, you can cook it according to package instruction, remove any excess moisture, and finish the recipe while skipping the first baking step.
Can I add pasta?
Yes, you can. Stir in your favorite cooked pasta (just barely al dente) to the cauliflower and cheese sauce and bake as instructed.
Thank you!
I am so incredibly happy that you are here! I hope you try my Cauliflower Mac and Cheese recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok!
I absolutely love seeing each and every one of your kitchen masterpieces. It makes my heart so happy! And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
Other Recipes You'll Love
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Creamy Garlic Mashed Potatoes - The very best creamy mashed potatoes ever. I can't even with how good they are!
Creamy Vegetable Soup - A soup full of basics, but in a combination that creates a flavor explosion! Simple and surprisingly slurpable!
Creamy Baked Mac and Cheese - The full-octane, high-carb version of this cauliflower mac and cheese dish, it's dangerously good! It's the all-time comforting side dish!
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