Cheesy Cauliflower Mac (Print Version)

Creamy cauliflower florets baked in a rich, cheesy sauce for a satisfying low-carb main dish.

# 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 (substitute coconut flour for nut-free option)
04 - 1 cup whole milk (use unsweetened almond milk for lower carb alternative)
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 freshly ground black 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)

# How To:

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. Blanch cauliflower florets 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 continuously until smooth and slightly thickened, about 2 to 3 minutes.
05 - Reduce heat to low. Stir in cheddar, mozzarella, and Parmesan cheeses until melted and sauce is smooth. Season with garlic powder, onion powder, ground mustard (if using), salt, and pepper.
06 - Pour cheese sauce evenly over the cauliflower in the baking dish, stirring gently to coat all florets.
07 - Sprinkle additional Parmesan and cheddar cheeses on top.
08 - Bake uncovered for 15 to 20 minutes until the sauce is bubbly and the topping is golden brown.
09 - Optionally garnish with chopped fresh parsley. Serve immediately while warm.

# Expert Tips:

01 -
  • It's genuinely creamy and satisfying, proving low-carb doesn't mean boring.
  • Ready in 45 minutes, which means weeknight dinner without the stress.
  • The recipe works perfectly for meal prep and tastes even better the next day.
02 -
  • Pat your cauliflower completely dry after boiling or the final dish will be diluted and watery instead of creamy and luscious.
  • Low heat when melting the cheese prevents it from breaking into grainy, separated bits—this learned the hard way, and the difference is everything.
  • Don't skip the almond flour roux step; it's what makes this legitimately creamy without cream, and it thickens in a way milk alone simply cannot.
03 -
  • Use freshly shredded cheese rather than pre-shredded; the anti-caking agents in bagged cheese prevent it from melting smoothly and evenly.
  • Taste the cauliflower before it goes into the oven—it should taste slightly salted and just tender, because these flavors matter and carry through to the final dish.
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