5.0 from 3 votes
Cauliflower Mac and Cheese
Cauliflower "Mac" and Cheese is a low carb version of classic mac and cheese thanks to tender cauliflower florets and the ultimate creamy sauce. It will become a new family favorite you can serve for weeknight dinner.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6
Calories: 280 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 large head cauliflower cut into small pieces (about the size of the thumb), equal to 6-7 cups
- 1 tbsp butter
- 1 tbsp flour see notes
- 3/4 cup milk see notes
- 1/2 tsp garlic powder
- 1 tsp fine sea salt to taste
- black pepper to taste
- 1 1/2 cups shredded cheddar cheese off the block
- 1/2 cup shredded gruyere cheese off the block
Breadcrumb Topping
- 2/3 cup panko breadcrumbs
- 1 tbsp unsalted butter melted
- 1/2 tsp fine sea salt
- minced parsley for garnish
Instructions
- Preheat oven to 375ºF and grease 9x9 casserole dish with butter or oil. Set aside.
- Boil Cauliflower: Bring a large pot of water to boil. Place cauliflower florets in pot (making sure water is covering cauliflower) and cook for 4 minutes. Cauliflower should be tender but not too soft. Drain and pat dry, then transfer to prepared dish.
- Make cheese sauce: In a medium saucepan over medium-high heat, add butter and flour. Stir constantly until well combined. Slowly add in milk, whisking until combined. Reduce heat to medium and allow mixture to thicken, stirring occasionally, about 3-5 minutes. Add garlic, pepper, and salt. Add cheese and whisk until cheese is melted and sauce is smooth. Pour over cauliflower in dish.
- Make breadcrumbs: In a small bowl, mix together breadcrumbs, butter, and salt. Scatter into one even layer over cauliflower.
- Bake: Bake for 20-25 minutes, or until breadcrumbs are golden brown. Let dish stand for 10 minutes before serving.
Cup of Yum
Notes
- MAKE AHEAD - prepare the cauliflower and the cream sauce up to 2 days in advance and store separately in the fridge. Combine and bake as instructed on the day you are going to serve.
- STORAGE - leftover cauliflower mac can be stored tightly covered with plastic wrap or in an airtight container in the fridge for 4 days. We do not recommend freezing.
- REHEAT - cover with aluminum foil and reheat in a low oven (300 degrees F) for 15-20 minutes, until warm. OR, reheat individuals portions in the microwave.
Nutrition Information
Calories
280kcal
(14%)
Carbohydrates
15g
(5%)
Protein
15g
(30%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
54mg
(18%)
Sodium
963mg
(40%)
Potassium
518mg
(15%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
610IU
(12%)
Vitamin C
68mg
(76%)
Calcium
394mg
(39%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 280
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 15g | 5% |
| Protein | 15g | 30% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 54mg | 18% |
| Sodium | 963mg | 40% |
| Potassium | 518mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 610IU | 12% |
| Vitamin C | 68mg | 76% |
| Calcium | 394mg | 39% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.