Cheesy Cauliflower Mac Delight (Printable Version)

Creamy cauliflower florets baked under a blend of sharp cheddar and mozzarella for a comforting low-carb main.

# What You'll Need:

→ Vegetables

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

# Directions:

01 - Preheat the oven to 400°F. Lightly grease a 9 by 13-inch baking dish.
02 - Boil a large pot of salted water. Add cauliflower florets and simmer for 4 to 5 minutes until just tender. Drain thoroughly and pat dry with paper towels.
03 - Place the drained 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 add milk while whisking until the mixture is smooth and begins to thicken, about 2 to 3 minutes.
05 - Lower heat to low. Stir in cheddar, mozzarella, and Parmesan until fully melted and smooth. Add garlic powder, onion powder, ground mustard (if using), salt, and pepper.
06 - Pour the cheese sauce evenly over the cauliflower. Stir gently to coat all pieces.
07 - Sprinkle the additional Parmesan and cheddar cheese evenly over the top.
08 - Bake for 15 to 20 minutes until the sauce bubbles and the topping is golden brown.
09 - Optionally garnish with chopped fresh parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes indulgent without the carb crash, so you can eat a full bowl and feel genuinely satisfied.
  • The roasted cauliflower gets slightly caramelized edges that add unexpected texture and a subtle sweetness the sauce needs.
  • Made in 45 minutes start to finish, it's faster than ordering takeout and way more impressive.
02 -
  • Pat your cauliflower completely dry after boiling—I learned this the hard way when watery cauliflower made my sauce thin and sad, and it took three extra minutes of simmering to salvage it.
  • Use almond flour, not regular flour, because almond flour integrates into the milk silkily while wheat flour can leave a grainy texture that catches between your teeth.
  • Don't skip the 'low heat' step when melting in the cheese; high heat breaks the fat and the cheese gets separated and greasy instead of smooth and clinging.
03 -
  • Make the sauce while the cauliflower is still hot from boiling—hot cauliflower helps the cheese sauce cling better and cook more evenly in the oven.
  • If your sauce ever looks separated or greasy, pull it off the heat immediately and whisk in a tablespoon of cold milk to bring it back together instead of trying to save it with more heat.
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