Cozy Cauliflower Mac and Cheese

Cauliflower Mac and Cheese is rich, cheesy, and absolutely satisfying without the carbs! This recipe swaps pasta for tender roasted cauliflower, bathed in a dreamy cheese sauce made with sharp cheddar, smoked gouda, and cream cheese.

Love More Mac and Cheese Recipes? Try My One Pot Chili Mac and Cheese or this Mac and Cheese Soup next.

Why You’ll Love This Recipe

• Rich and indulgent: Three types of cheese create a velvety, irresistible sauce that coats every floret
• Naturally low-carb and keto-friendly: All the creamy comfort with no pasta or flour
• Simple and forgiving: Just roast, stir, and bake—perfect for weeknight dinners or potlucks
• Family favorite: Even picky eaters won’t miss the noodles when they taste this golden, bubbly goodness

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Ingredients You’ll Need

For the Cauliflower:

• 1 large head of cauliflower, cut into florets
• 1 tablespoon olive oil (or avocado oil for extra keto benefits)

For the Cheese Sauce:

• 1 cup heavy cream
• 8 ounces cream cheese, diced
• 1 1/2 cups extra-sharp cheddar cheese, shredded (divided)
• 1 cup smoked gouda cheese, shredded

Seasonings:

• 1 teaspoon garlic powder
• 1 teaspoon ground mustard
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne pepper (optional, for a gentle kick)

For Topping:

• Reserved cheddar cheese (about 3/4 cup)
• Fresh parsley, chopped (optional garnish)

Why These Ingredients Work

Roasted cauliflower forms the hearty base, soaking up all that creamy cheese sauce while holding its shape beautifully. Roasting instead of steaming brings out a slightly nutty, caramelized flavor that makes this dish truly special.

Heavy cream and cream cheese work together to create an ultra-smooth, luxurious sauce that clings to every floret. The cream cheese adds body and tang, while the heavy cream keeps everything silky and pourable.

Extra-sharp cheddar brings bold, tangy flavor, while smoked gouda adds a subtle smokiness that makes this mac and cheese taste gourmet. Together, they melt into pure comfort with layers of complex flavor.

Garlic powder, ground mustard, and a hint of cayenne enhance the cheesy richness without overpowering it. The mustard adds depth and brightness, while the cayenne wakes everything up just a bit.

Essential Tools and Equipment

• Baking sheet (for roasting cauliflower)
• Parchment paper (to line the baking sheet)
• Medium saucepan (for making the cheese sauce)
• Whisk or wooden spoon
• 9×9-inch casserole dish (for baking)
• Measuring cups and spoons

Step-by-Step Instructions

Step 1: Preheat and Prep the Cauliflower

Preheat your oven to 350°F. Line a baking sheet with parchment paper and arrange the cauliflower florets in a single layer. Drizzle with olive oil and toss gently to coat every piece evenly.

Step 2: Roast the Cauliflower

Pop the cauliflower into the oven and roast for about 18 minutes, or until the florets are tender and just starting to turn golden at the edges.

Step 3: Start the Cheese Sauce

While the cauliflower roasts, pour the heavy cream into a saucepan and heat over medium heat until it starts to simmer. Whisk it often to prevent scorching and keep the cream moving.

Step 4: Add Cream Cheese

Toss in the diced cream cheese and stir continuously until it melts completely into the cream. You’ll see the sauce start to get thick and dreamy as the cream cheese dissolves.

Step 5: Melt in the Cheeses

Reduce the heat to low and stir in half of the cheddar cheese (about 3/4 cup) and all of the smoked gouda. Whisk gently until the cheese melts into a smooth, silky sauce with no lumps.

Step 6: Season the Sauce

Sprinkle in the garlic powder, ground mustard, sea salt, black pepper, and cayenne pepper if you’re using it. Stir everything together and let it cook for 3–4 minutes to let the flavors blend beautifully and deepen.

Step 7: Combine Cauliflower and Cheese Sauce

Add the roasted cauliflower to the cheese sauce and gently fold everything together until each floret is coated in that luscious, cheesy goodness. Be gentle so the florets don’t break apart.

Step 8: Transfer to Casserole Dish

Spoon the cheesy cauliflower mixture into your 9×9-inch casserole dish and spread it out evenly. This is where the magic really happens as everything comes together.

Step 9: Top with Extra Cheese

Sprinkle the remaining cheddar cheese (about 3/4 cup) over the top. This layer will melt into a golden, bubbly crown that everyone fights over.

Step 10: Bake and Broil

Bake for 20 minutes until the cheese is melted and bubbling. If you want a beautifully browned top, pop it under the broiler for 2–3 minutes—but watch it closely so it doesn’t burn.

Step 11: Garnish and Serve

Let the casserole rest for about 5 minutes before serving. Sprinkle with fresh chopped parsley if you like a pop of color and freshness that balances the richness.

You Must Know

The cauliflower needs to be tender but not mushy when you roast it—overcooked florets will turn to mush when you toss them in the sauce. Check them at 15 minutes to be safe, especially if your florets are on the smaller side.

Use freshly shredded cheese for the smoothest, creamiest sauce. Pre-shredded cheese has additives that prevent it from melting properly and can make the sauce grainy instead of silky.

Personal Secret: Let the baked casserole rest for 5 minutes before digging in. The sauce thickens up just a bit as it cools, making each serving hold together beautifully on the plate instead of sliding around.

Pro Tips & Cooking Hacks

• Use high-quality cheese: Freshly grated sharp cheddar and smoked gouda make all the difference in flavor and texture
• Don’t overcook the cauliflower: You want tender florets with a little bite, not soft and mushy pieces that fall apart
• Adjust the heat level: Skip the cayenne for a milder dish, or add a pinch more if you like a spicy kick
• Make it extra indulgent: Crumble crispy bacon on top before baking for added flavor and crunch
• Swap the gouda: Try mozzarella for extra creaminess or parmesan for a sharper, nuttier flavor profile

Flavor Variations & Suggestions

Switch up the cheese by using gruyere, fontina, or even pepper jack for a spicy twist. Each cheese brings its own personality to the dish and creates a whole new flavor experience.

Add crunch by topping the casserole with crushed pork rinds or almond flour mixed with melted butter before baking. It creates a crispy, breadcrumb-like topping that’s totally keto and adds texture contrast.

Stir in extras like cooked bacon, diced ham, or sautéed mushrooms for a heartier meal. Spinach or broccoli florets also work beautifully alongside the cauliflower for extra veggies and nutrients.

Make it smoky by adding a pinch of smoked paprika to the cheese sauce or using all smoked cheddar instead of regular cheddar. The smoky flavor pairs wonderfully with roasted cauliflower.

Make-Ahead Options

This casserole is perfect for meal prep and busy weeknights. You can roast the cauliflower and make the cheese sauce up to 1 day ahead—store them separately in the fridge so the florets don’t get soggy.

When you’re ready to bake, just combine the cauliflower and sauce, transfer to the casserole dish, top with cheese, and bake as directed. You might need to add 5 extra minutes to the baking time if everything is cold from the fridge.

You can also freeze the assembled casserole before baking for up to 2 months. Thaw overnight in the fridge, then bake as instructed for an easy weeknight dinner.

What to Serve With Cauliflower Mac and Cheese

This dish is rich and satisfying enough to be a meal on its own, but it also pairs beautifully as a side. Serve it alongside grilled chicken, juicy steak, or roasted pork chops for a complete dinner that feels special.

For lighter pairings, try a crisp Caesar salad, roasted asparagus, or garlic green beans. The freshness balances the creamy richness perfectly and keeps the meal from feeling too heavy.

If you’re keeping it keto-friendly, serve with keto bread or fathead rolls to soak up every last bit of that cheesy sauce. It’s the kind of meal that makes everyone happy.

Allergy Information

This recipe is naturally gluten-free and perfect for anyone avoiding wheat or grains. It contains dairy in the form of cream, cream cheese, and multiple cheeses, so it’s not suitable for dairy-free diets without substitutions.

For a dairy-free version, substitute the heavy cream with full-fat coconut cream and use dairy-free cheese alternatives. Keep in mind that dairy-free cheeses may not melt as smoothly or taste quite as rich.

This dish is also vegetarian and can easily be made nut-free by avoiding any almond flour toppings if you add them as a variation.

Storage & Reheating

Store leftover cauliflower mac and cheese in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it sits, but it will loosen up when you reheat it properly.

To reheat, microwave individual portions for 1–2 minutes, stirring halfway through. You can also reheat the entire casserole in a 350°F oven for 15–20 minutes until warmed through and bubbly again.

For frozen casserole, thaw overnight in the fridge before reheating. Add a splash of heavy cream when reheating if the sauce seems too thick or dried out.

Questions I Get Asked A Lot

Can I use frozen cauliflower instead of fresh?

Yes, but make sure to thaw it completely and pat it very dry with paper towels before roasting. Frozen cauliflower holds more water and can make the dish watery if not properly drained.

My cheese sauce turned grainy, what happened?

This usually means the heat was too high when melting the cheese or you used pre-shredded cheese with anti-caking agents. Always use low heat and freshly grated cheese for the smoothest results.

Can I substitute half-and-half for heavy cream?

Yes, half-and-half will work, but the sauce won’t be quite as rich and creamy. It’s a good lighter option if you prefer, though the texture will be slightly thinner.

How do I make this spicier?

Add more cayenne pepper to the cheese sauce, or sprinkle red pepper flakes on top before baking. You could also use pepper jack cheese instead of cheddar for built-in heat throughout.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Cauliflower Mac and Cheese turned out.