Description

A rich, creamy, and low-carb take on the classic comfort dish, this Cauliflower Mac and Cheese swaps pasta for roasted cauliflower without sacrificing flavor. Each bite is coated in a luscious blend of cheddar, Gruyere, and Monterey Jack cheeses for a cozy, keto-friendly meal or side.

Ingredients

1 large head (or 2 small heads) cauliflower, cut into bite-sized pieces

2 tbsp olive oil

1/2 tsp salt

1/4 tsp freshly ground black pepper

1 tsp garlic powder

1/4 tsp onion powder

1 1/2 cups heavy whipping cream (or a mix of milk and cream)

4 oz cream cheese, cut into small cubes

1 cup shredded cheddar cheese

1 cup shredded Gruyere cheese

1/2 cup shredded Monterey Jack cheese

1/4 tsp paprika (optional, plus more for garnish)

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Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with foil or parchment paper.
Place cauliflower pieces on the sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
Roast for 15–20 minutes until softened and lightly golden.
Meanwhile, in a large pot over low heat, add heavy cream and cream cheese. Whisk until the cream cheese melts completely and the mixture is smooth.
Add cheddar, Gruyere, and Monterey Jack cheeses, stirring continuously until the sauce is creamy and smooth.
Mix in garlic powder, onion powder, and paprika (if using). Whisk until well combined, then remove from heat to avoid overcooking.
Add roasted cauliflower to the cheese sauce and stir until all pieces are thoroughly coated.
Serve immediately, garnished with a sprinkle of paprika or extra cheese if desired.

Notes

Use different cheeses like pepper jack for spice or mozzarella for extra stretch.

Add roasted broccoli or spinach for a veggie-packed variation.

Replace part of the cream with milk or almond milk for a lighter sauce.

Reheat gently on the stovetop with a splash of milk or cream to restore creaminess.

Not recommended for freezing; sauce may separate after thawing.

Nutrition

Serving Size: 1/6 of recipe
Calories: 320
Sugar: 4g
Sodium: 410mg
Fat: 27g
Saturated Fat: 17g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 3g
Protein: 13g
Cholesterol: 85mg