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White bowl filled with creamy cauliflower mac and cheese topped with red paprika.

Cauliflower Mac and Cheese

5 from 1 vote
Aliana Recipes
Rich and creamy Cauliflower Mac and Cheese made with roasted florets, gruyere, and cheddar. A comforting, low-carb dinner that comes together in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings:4 people
Course:Dinner
Cuisine:American
Calories:580kcal
Cost:$12
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 head cauliflower, cut into bite-sized pieces About the size of gnocchi
  • 2 tablespoon olive oil For roasting
  • ½ teaspoon salt To season cauliflower
  • ¼ teaspoon freshly ground black pepper Adds mild heat
  • 1 teaspoon garlic powder For savory depth
  • ¼ teaspoon onion powder Enhances flavor
  • 1 ½ cups heavy whipping cream Or use a mix of milk and cream
  • 4 oz cream cheese, cubed Softened for easy melting
  • 1 cup cheddar cheese, shredded Sharp cheddar works best
  • 1 cup gruyere cheese, shredded Adds nutty flavor
  • ½ cup Monterey Jack cheese, shredded Melts very smoothly
  • ¼ teaspoon paprika Optional garnish

Equipment

  • 1 Baking sheet For roasting cauliflower
  • 1 Large pot For making the sauce
  • 1 Whisk To smooth the sauce
  • 1 Chef’s knife To cut cauliflower

Method
 

  1. Preheat the oven to 425°F and arrange the cauliflower on a lined baking sheet.
  2. Toss the cauliflower with olive oil, salt, pepper, garlic powder, and onion powder until evenly coated. Roast for 15–20 minutes until tender and slightly browned.
  3. Whisk the heavy cream and cream cheese in a large pot over low heat. Continue stirring until the cream cheese melts completely.
  4. Stir in the cheddar, gruyere, and Monterey Jack cheeses until the sauce is smooth. Remove from heat immediately once bubbly.
  5. Fold the roasted cauliflower into the cheese sauce until every piece is thickly coated. Serve hot with a sprinkle of paprika.

Nutrition

Serving: 330g (1 bowl)Calories: 580kcalCarbohydrates: 12gProtein: 18gFat: 52gSaturated Fat: 32gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 160mgSodium: 850mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 45mgCalcium: 500mgIron: 1mg

Notes

Shred the cheese from a block rather than using pre-shredded bags; this prevents a grainy texture and ensures the sauce melts smoothly. If the sauce gets too thick, splash in a little extra cream.