Why You’ll Love This Recipe

I love this recipe because it gives me all the satisfaction of a traditional mac and cheese while staying low-carb and keto-friendly. The roasted cauliflower soaks up the luscious cheese sauce beautifully, making it hard to believe there’s no pasta involved. It’s easy to make, quick to prepare, and always hits the spot whether I serve it as a main dish or a hearty side. Plus, I can play around with the cheese mix to suit my mood—sharp cheddar for tang, Gruyere for richness, and Monterey Jack for creaminess.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 head cauliflower, cut into small bite-size pieces (think the size of gnocchi). 1 large head OR 2 small heads
2 Tbsp. olive oil
1/4 tsp. freshly ground black pepper
1/2 tsp. salt
1 tsp. garlic powder
1/4 tsp. onion powder
1 1/2 cup heavy whipping cream (I sometimes use milk or a mix of both to equal 1 1/2 cups total)
4 ounces cream cheese, cut into small cubes or pieces
1 cup shredded cheddar cheese
1 cup gruyere cheese
1/2 cup shredded Monterey Jack cheese
1/4 tsp. paprika (optional)

Directions

1. I preheat the oven to 425°F and line a baking sheet with foil or parchment paper. I place the cauliflower pieces on the sheet, drizzle them with olive oil, salt, and pepper, and toss to coat well. I roast for 15–20 minutes until the cauliflower is softened and some pieces are lightly golden.

2. While the cauliflower is roasting, I prepare the cheese sauce. In a large pot over low heat, I add the heavy cream and cream cheese, whisking until the cream cheese melts completely.

3. I add the cheddar, Gruyere, and Monterey Jack cheeses, stirring until the sauce becomes smooth and creamy. I mix in the garlic powder, onion powder, and paprika (if using), then whisk vigorously once it starts to simmer. I remove the sauce from the heat immediately to prevent overcooking.

4. I add the roasted cauliflower to the pot and stir until every piece is generously coated with the cheese sauce.

5. I serve it immediately and, if I’m feeling fancy, sprinkle a little extra paprika on top for color and a hint of spice.

Servings and Timing

This recipe makes 6 servings.

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• When I want to switch it up, I mix in different cheeses like pepper jack for a kick or mozzarella for extra stretch.

• For a vegetarian twist with extra veggies, I mix in roasted broccoli or spinach before coating everything in the sauce.

• If I prefer a lighter sauce, I replace some of the heavy cream with milk or unsweetened almond milk.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it on the stovetop over low heat, stirring in a splash of milk or cream to bring back the creaminess. It can also be microwaved in short intervals, stirring occasionally. I avoid freezing this dish, as the cheese sauce tends to separate when thawed.

FAQs

Can I use frozen cauliflower?

Yes, I can use frozen cauliflower, but I make sure to thaw and drain it well before roasting to prevent excess moisture.

How do I make the sauce extra creamy?

I find that using full-fat cream cheese and heavy cream gives the smoothest, richest texture. Whisking continuously also helps create a silky sauce.

Can I bake it after mixing?

Definitely. Baking gives it a golden, bubbly top. I simply pour the mixture into a baking dish, top with extra cheese, and bake until lightly browned.

What’s the best cheese combination?

My favorite blend is cheddar, Gruyere, and Monterey Jack—it’s balanced and flavorful. But I sometimes add Parmesan or mozzarella depending on what I have.

How can I make it spicier?

I like to add a pinch of cayenne pepper or a few dashes of hot sauce into the cheese sauce for an extra kick.

Is this dish keto-friendly?

Yes, it’s completely keto-friendly since cauliflower replaces pasta and the sauce is made with high-fat, low-carb ingredients.

Can I use milk instead of cream?

Yes, I can use milk or even half-and-half, but the sauce will be slightly thinner. I just watch it closely to avoid curdling.

How do I prevent the sauce from turning grainy?

I melt the cheese slowly over low heat and whisk continuously. Overheating can cause the cheese to separate or turn gritty.

Can I make it ahead of time?

Yes, I prepare the sauce and roast the cauliflower ahead, then combine and heat them together just before serving for the best texture.

What can I serve it with?

I like serving it alongside grilled chicken, steak, or even as a hearty side with roasted vegetables. It also makes a satisfying vegetarian main dish.

Conclusion

This Cauliflower Mac and Cheese gives me all the rich, creamy, and cheesy comfort I crave without the heaviness of pasta. I love how the roasted cauliflower adds a subtle nuttiness that pairs perfectly with the luscious sauce. It’s quick, low-carb, and endlessly customizable—perfect for when I want comfort food that still feels wholesome and satisfying.