Cauliflower Mac and Cheese
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
405 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Cauliflower Mac and Cheese
Description
Cauliflower Mac and Cheese begins by roasting cauliflower florets tossed in olive oil, salt, and pepper until they become tender and develop mild browning, which adds depth to their mild flavor. Meanwhile, the cheese sauce is crafted by melting butter and gradually whisking in cornstarch and milk to create a smooth, thickened base. Dijon mustard, garlic powder, and paprika season the sauce, which is then combined with sharp yellow and white cheddar cheeses until fully melted.
The sauce is poured over the roasted cauliflower and stirred to coat evenly before transferring back to the oven to bake until the top is golden and bubbly. The result is a creamy yet slightly textured dish with cheesy richness balanced by the cauliflower's roast flavor. This variation offers a lower-carb, vegetable-heavy alternative to traditional macaroni and cheese.
This dish pairs well as a side for various mains or can be a vegetarian main itself. Leftover portions should be stored in airtight containers and reheat well in the microwave or on the stovetop. The recipe notes include details on possible ingredient substitutions and original pasta-based methods if desired for variety.
Ingredients
- 1 large head cauliflower cut into small florets
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon cornstarch
- 1 tablespoon butter salted
- 1 ½ cups milk whole or 2%
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 cup cheddar cheese yellow, shredded
- 1 cup White Cheddar Cheese shredded
Instructions
- Preheat the oven to 375°F.
- Place the cauliflower florets, olive oil, salt, and pepper in a 8x11 baking dish and toss to combine. Bake for 20-25 minutes, or until the cauliflower is tender and slightly browned. Set aside.
- In a large saucepan, melt the butter over medium heat. Whisk the cornstarch and water in a small bowl and gradually add it to the melted butter until combined. Gradually whisk in the milk. Continue to whisk until the mixture thickens and starts to bubble. Stir in the Dijon mustard, garlic powder, and paprika.
- Remove from heat and stir in the cheeses until they are completely melted and the sauce is smooth.
- Pour the cheese mixture over the baked cauliflower and stir to coat the florets evenly. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Notes
- Store leftovers in an airtight container for 3-4 days in the refrigerator.
- Alternative shredded cheeses can be used in place of cheddar.
- Dairy-free milk alternatives like unsweetened almond milk can substitute regular milk.
- Butter can be replaced with olive oil if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 405kcal | 20% |
| Carbohydrates | 18g | 6% |
| Protein | 20g | 40% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 75mg | 25% |
| Sodium | 795mg | 33% |
| Potassium | 822mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 866IU | 17% |
| Vitamin C | 101mg | 112% |
| Calcium | 562mg | 56% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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