This cauliflower mac and cheese is my go-to when I want something cozy, creamy, and cheesy—but without the heaviness of traditional pasta. It’s packed with rich flavor, simple to make, and perfect for when I want a low-carb comfort dish that still tastes indulgent.
Why You’ll Love This Recipe
I love how this recipe transforms cauliflower into a cheesy, satisfying dish that doesn’t feel like I’m missing anything. It’s low-carb, kid-friendly, and ready in under 30 minutes. Whether I serve it as a side or the main event, it always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 large head of cauliflower, cut into bite-sized florets
2 tablespoons butter
1 cup heavy cream
2 ounces cream cheese
1½ teaspoons Dijon mustard
1½ cups shredded sharp cheddar cheese
½ cup shredded mozzarella cheese
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt and pepper to taste
Optional: 2 tablespoons grated Parmesan for topping
Directions
I bring a large pot of salted water to a boil, then cook the cauliflower florets for about 5 minutes, just until fork-tender. After draining, I set them aside to let the excess moisture release.
In a large skillet over medium heat, I melt the butter and stir in the heavy cream and cream cheese. I whisk it until the cream cheese fully melts and the sauce becomes smooth.
I stir in the Dijon mustard, garlic powder, onion powder, salt, and pepper to flavor the sauce.
Then I slowly add the shredded cheddar and mozzarella, stirring constantly until the cheese melts and the sauce is creamy.
I fold in the cooked cauliflower and gently mix until all the florets are well coated.
If I’m feeling fancy, I transfer everything to an oven-safe dish, sprinkle Parmesan on top, and broil it for 2–3 minutes for a bubbly, golden crust.
Servings and timing
This recipe makes 4 to 6 servings, depending on how I portion it. It takes about 10 minutes to prep and 20 minutes to cook, for a total time of approximately 30 minutes.
Variations
I swap sharp cheddar for Gruyère or smoked Gouda when I want a deeper flavor.
I sometimes add cooked chopped broccoli with the cauliflower for more veggies.
For extra spice, I stir in a pinch of cayenne or a dash of hot sauce.
I’ve also used a splash of vegetable broth in the cheese sauce to lighten it up a bit.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I microwave it in short bursts (about 30 seconds at a time), stirring each time to keep the sauce smooth. If it thickens too much, I just add a splash of cream or milk to loosen it.
FAQs
What cheeses melt best in this dish?
I like using sharp cheddar for flavor and mozzarella for creaminess. I’ve also used Gruyère or fontina for variety.
Can I make this dish dairy-free?
Yes, I’ve tried using dairy-free butter, cream, and cheese alternatives, and it turns out pretty creamy. Just be sure the cheese melts well.
Is it okay to skip the broiling step?
Definitely. The broiling adds a nice crust, but I often skip it when I want something quick—it’s just as tasty straight from the pan.
How do I keep the cheese sauce from getting grainy?
I always make sure to melt the cheese on low heat and stir constantly. Overheating or adding cheese too fast can make the sauce separate.
Can I use frozen cauliflower?
Yes, I’ve used frozen cauliflower before. I just steam it until tender, drain it really well, and continue with the recipe as usual.
Conclusion
When I’m craving something creamy and cheesy but still want to eat lighter, this cauliflower mac and cheese is the answer. It’s quick, easy, and endlessly customizable—perfect for weeknights or even as a holiday side. I never miss the pasta, and I always go back for seconds.
A creamy, cheesy, and low-carb cauliflower mac and cheese that’s cozy, flavorful, and ready in under 30 minutes. It’s the perfect comfort dish without the heaviness of traditional pasta.
Ingredients
1 large head of cauliflower, cut into bite-sized florets
2 tablespoons butter
1 cup heavy cream
2 ounces cream cheese
1½ teaspoons Dijon mustard
1½ cups shredded sharp cheddar cheese
½ cup shredded mozzarella cheese
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt and pepper to taste
Optional: 2 tablespoons grated Parmesan for topping
Instructions
Bring a large pot of salted water to a boil and cook cauliflower florets for about 5 minutes until fork-tender. Drain and set aside to release excess moisture.
In a large skillet over medium heat, melt the butter, then stir in the heavy cream and cream cheese. Whisk until smooth.
Add Dijon mustard, garlic powder, onion powder, salt, and pepper to the sauce and stir to combine.
Slowly add the shredded cheddar and mozzarella, stirring constantly until melted and creamy.
Fold in the cooked cauliflower and stir gently to coat evenly with the cheese sauce.
Optional: Transfer to an oven-safe dish, sprinkle Parmesan on top, and broil for 2–3 minutes until bubbly and golden.
Notes
Try swapping cheddar with Gruyère or smoked Gouda for a different flavor.
Broccoli can be added for more veggies.
Add cayenne or hot sauce for extra heat.
Use vegetable broth to lighten the cheese sauce if desired.
Store leftovers in an airtight container for up to 3 days in the fridge.
