Dinner

Cauliflower Mac and Cheese Recipe

ByLana Polati October 17, 2025October 17, 2025

Introduction

This cauliflower mac and cheese offers a delicious low-carb twist on a classic comfort dish. Roasted cauliflower is coated in a rich, creamy cheese sauce that satisfies cravings without the pasta. It’s easy to make and perfect for a cozy weeknight meal.

A white bowl filled with multiple pieces of roasted cauliflower, showing a light golden brown roasted color with some crispy edges. The cauliflower pieces are uneven in size, some with a slightly darker brown that shows crispiness. A silver spoon rests inside the bowl on the right side, partly under the cauliflower. In the background on the right, there is a small glass bowl holding bright yellow shredded cheddar cheese. The surface under the bowl is white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 head cauliflower, cut into small bite-size pieces (about the size of gnocchi) (1 large head OR 2 small heads)
2 Tbsp. olive oil
1/4 tsp. freshly ground black pepper
1/2 tsp. salt
1 tsp. garlic powder
1/4 tsp. onion powder
1 1/2 cup heavy whipping cream (or a combination of milk and cream to total 1 1/2 cups)
4 ounces cream cheese, cut into small cubes
1 cup shredded cheddar cheese
1 cup gruyere cheese
1/2 cup shredded Monterey Jack cheese
1/4 tsp. paprika (optional)

Instructions

Step 1: Preheat your oven to 425°F. Place the cauliflower pieces on a baking sheet lined with foil or parchment paper. Drizzle with olive oil, then sprinkle with salt and pepper. Toss to coat evenly. Roast for 15-20 minutes until the cauliflower is softened and some pieces are slightly browned.
Step 2: While the cauliflower roasts, heat a large pot over low heat. Add the heavy cream and cream cheese, whisking gently until the cream cheese melts completely. Stir in the cheddar, gruyere, and Monterey Jack cheeses. Keep stirring until all the cheese is melted and the sauce is smooth. Add garlic powder and onion powder, then whisk again vigorously once the sauce reaches a simmer. Remove from heat.
Step 3: Add the roasted cauliflower to the cheese sauce and stir thoroughly to coat each piece. Serve immediately for the best texture and flavor. Optionally, sprinkle with paprika for a little extra color and mild spice.

Tips & Variations

For a lighter sauce, substitute half the heavy cream with whole milk or unsweetened almond milk.
Add a pinch of cayenne pepper if you prefer a spicier kick.
Use gluten-free breadcrumbs on top and broil for a few minutes to add a crunchy topping.
Try swapping gruyere with mozzarella for a different cheese flavor.

Storage

Store leftover cauliflower mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally and adding a splash of milk or cream to loosen the sauce if it thickens.

How to Serve

The image shows a close-up of a white cooking pot filled with creamy macaroni and cheese. The macaroni is covered in a thick, smooth, bright yellow-orange cheese sauce with small bits of green herbs sprinkled throughout. A wooden spoon is scooping up a generous portion, showing the macaroni’s soft texture and the rich cheese coating. The pot sits on a white marbled surface, highlighting the warm and comforting look of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this recipe?

Yes, frozen cauliflower can be used but may release more water. Roast it well to help dry out excess moisture before mixing with the cheese sauce.

Is this recipe suitable for a low-carb diet?

Absolutely. Using cauliflower instead of pasta makes this dish lower in carbs while still delivering the creamy, cheesy comfort you expect from mac and cheese.