Cheesy Cauliflower Mac (Print Version)

A creamy low-carb cauliflower dish with melted cheddar, mozzarella, and Parmesan cheeses baked to golden perfection.

# What You Need:

→ Vegetables

01 - 1 large head cauliflower, cut into bite-sized florets (approximately 1.5 lbs)

→ Sauce

02 - 2 tbsp unsalted butter
03 - 2 tbsp almond flour (substitute coconut flour for nut-free option)
04 - 1 cup whole milk (alternative: unsweetened almond milk for lower carb)
05 - 1 cup shredded sharp cheddar cheese (about 4 oz)
06 - 1/2 cup shredded mozzarella cheese (about 2 oz)
07 - 1/4 cup grated Parmesan cheese (about 1 oz)
08 - 1/2 tsp garlic powder
09 - 1/2 tsp onion powder
10 - 1/4 tsp ground mustard (optional)
11 - Salt and pepper, to taste

→ Topping

12 - 1/4 cup grated Parmesan cheese (about 1 oz)
13 - 1/4 cup shredded cheddar cheese (about 1 oz)
14 - 1 tbsp chopped fresh parsley (optional)

# How To Make:

01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 4 to 5 minutes until tender. Drain thoroughly and pat dry with paper towels.
03 - Place the drained cauliflower evenly in the prepared baking dish.
04 - In a medium saucepan over medium heat, melt the butter. Whisk in almond flour and cook for 1 minute. Gradually whisk in whole milk until the mixture is smooth and slightly thickened, about 2 to 3 minutes.
05 - Reduce heat to low. Stir in cheddar, mozzarella, and Parmesan cheeses until melted and smooth. Add garlic powder, onion powder, ground mustard (if using), salt, and pepper. Mix well.
06 - Pour the cheese sauce evenly over the cauliflower and gently stir to coat all pieces.
07 - Sprinkle the grated Parmesan and shredded cheddar evenly over the top.
08 - Bake for 15 to 20 minutes or until the sauce is bubbly and the top is golden brown.
09 - Optionally, garnish with chopped fresh parsley and serve immediately while hot.

# Expert Advice:

01 -
  • It delivers all the comfort of classic mac and cheese without the carb crash that follows.
  • Roasted cauliflower gets caramelized edges while staying creamy inside, creating two textures in one bite.
  • The three-cheese sauce is rich enough to feel indulgent but comes together in under ten minutes.
02 -
  • Undercooked cauliflower will stay watery and throw off your sauce consistency—go for the full 4–5 minutes and don't rush this step.
  • If your sauce breaks or looks grainy, it overheated; strain it through a sieve and start fresh with a cool saucepan, whisking in the broken mixture slowly.
  • The top won't brown much on its own, so broiling for 2–3 minutes at the end creates that crucial contrast between crispy edges and creamy inside.
03 -
  • Pat your cauliflower completely dry after blanching—moisture is the enemy of that creamy, clingy sauce.
  • Use a whisk, not a spoon, when building your sauce; it keeps everything smooth and prevents lumps before they start.
  • Taste the sauce before it goes into the oven, because you can't adjust seasoning once everything is baked together.
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