Cheesy Cauliflower Mac Comfort (Print Version)

A creamy, low-carb cauliflower dish with rich melted cheeses, roasted and baked for comforting flavors.

# Components:

→ 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 alternative)
04 - 1 cup whole milk (use 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)

# Preparation Steps:

01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 4 to 5 minutes until just tender. Drain thoroughly and pat dry with paper towels.
03 - Place the prepared cauliflower evenly in the greased baking dish.
04 - In a medium saucepan over medium heat, melt butter. Whisk in almond flour and cook for 1 minute. Gradually whisk in milk until the mixture is smooth and slightly thickened, about 2 to 3 minutes.
05 - Reduce heat to low. Stir in cheddar, mozzarella, and Parmesan until completely melted and smooth. Add garlic powder, onion powder, ground mustard if using, salt, and pepper; mix well.
06 - Pour the cheese sauce evenly over the cauliflower. Stir gently to coat all florets.
07 - Sprinkle additional Parmesan and cheddar cheeses over the top.
08 - Bake in preheated oven for 15 to 20 minutes until bubbly and golden on top.
09 - Remove from oven, garnish with chopped parsley if desired, and serve hot.

# Expert Advice:

01 -
  • It satisfies that creamy, cheesy craving without the carb crash afterward.
  • The cauliflower gets tender and mild, letting the sharp cheddar shine through every bite.
  • You can have it on the table in under an hour, even on a busy weeknight.
  • The golden baked top adds a little crunch that makes each serving feel special.
02 -
  • Dry the cauliflower thoroughly after boiling or the sauce will turn thin and watery.
  • Whisk the milk into the roux slowly and steadily to prevent clumps from forming.
  • Taste the sauce before pouring it over the cauliflower, because some cheeses are saltier than others.
  • If you want a crispier top, switch the oven to broil for the last 2 to 3 minutes and watch it closely.
03 -
  • Don't skip patting the cauliflower dry, it's the difference between creamy and soupy.
  • Grate your own cheese from a block instead of using pre-shredded, it melts smoother and tastes fresher.
  • Let the dish rest for 5 minutes after baking so the sauce thickens up and doesn't run all over the plate.
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