Description
This Cauliflower Mac and Cheese will satisfy all of your mac and cheese cravings! Roasted cauliflower is coated in a rich, creamy cheese sauce and baked to perfection. Low-carb, keto-friendly, and absolutely delicious!
Ingredients
- 1 head cauliflower – cut into small bite-size pieces (1 large 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 cups heavy whipping cream – or use milk, or a combination of both
- 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)
Instructions
1. Preheat oven to 425°F. Line a baking sheet with foil or parchment paper.
2. Place the cauliflower pieces on the baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat evenly.
3. Roast the cauliflower for 15-20 minutes until softened and slightly browned.
4. While cauliflower roasts, heat heavy cream and cream cheese in a large pot over low heat. Whisk until cream cheese is melted.
5. Add cheddar, gruyere, and Monterey Jack cheese. Stir until all cheese is melted and sauce is smooth.
6. Add garlic powder, onion powder, and paprika (if using). Whisk to incorporate and bring mixture to a gentle simmer, then remove from heat.
7. Stir in the roasted cauliflower pieces, mixing until they’re fully coated in the cheese sauce.
8. Serve immediately. Sprinkle extra paprika on top if desired.
Notes
You can mix and match cheeses as long as you use 2 1/2 cups total. Keep the heat low when making the cheese sauce to prevent it from separating or becoming too thick. Great as a low-carb main or a hearty side dish.