I love turning comfort food into something a little lighter without losing the cozy, cheesy feeling, and this cauliflower mac and cheese does exactly that. Roasted cauliflower replaces pasta and gets coated in a creamy, rich cheese sauce that feels indulgent while still being veggie-forward. I make this when I want something warm, satisfying, and easy enough for a busy day.
Why You’ll Love This Recipe
I keep coming back to this recipe because it’s quick, simple, and incredibly comforting. The roasted cauliflower adds depth and texture, while the cheese sauce is smooth and flavorful. I also like that it works as both a main dish and a side, and it fits well into low-carb and gluten-free lifestyles without feeling like a compromise.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 large head cauliflower, cut into bite-size florets
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 cup heavy whipping cream
4 ounces cream cheese, softened
1 cup shredded cheddar cheese
½ cup shredded gruyere cheese
½ cup shredded Monterey Jack cheese
paprika, optional for garnish
Directions
I start by preheating the oven to 425°F (220°C). I toss the cauliflower florets with olive oil, salt, and pepper, then spread them evenly on a baking sheet. I roast them for about 20 minutes, stirring once, until they’re tender and lightly golden.
While the cauliflower is roasting, I prepare the cheese sauce. I heat the heavy cream and cream cheese in a saucepan over low heat, stirring until smooth. I then add the garlic powder and onion powder and mix well. Slowly, I stir in the shredded cheeses, a little at a time, until the sauce is creamy and fully melted.
Once the cauliflower is done, I add it directly to the cheese sauce and gently stir until every piece is well coated. I serve it immediately and sometimes finish it with a light sprinkle of paprika on top.
Servings And Timing
I usually get about 6 servings from this recipe. The total time is around 30 minutes, with roughly 10 minutes of prep and 20 minutes of cooking.
Variations
I like switching this recipe up depending on what I’m craving. Sometimes I use all sharp cheddar for a bolder flavor or add a bit of parmesan for extra richness. When I want more heat, I mix in red pepper flakes or a dash of hot sauce. I also enjoy adding extra vegetables like sautéed mushrooms, spinach, or broccoli to make it even heartier.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 5 days. When reheating, I warm it gently in the microwave or on the stovetop. If the sauce thickens too much, I add a small splash of milk or cream to bring it back to a creamy consistency.
FAQs
Can I make this recipe ahead of time?
I like roasting the cauliflower ahead and storing it in the fridge, then making the cheese sauce fresh before serving for the best texture.
Is this cauliflower mac and cheese gluten-free?
Yes, I make this dish gluten-free since it doesn’t use pasta or flour, as long as all the cheeses are gluten-free.
Can I use milk instead of heavy cream?
I can use whole milk, but the sauce will be less rich and creamy. Heavy cream gives me the best results.
How do I keep the cheese sauce from separating?
I always keep the heat low and add the cheese gradually, stirring constantly so it melts smoothly.
Can I freeze this dish?
I don’t usually freeze it because the cheese sauce can change texture, but it works best fresh or refrigerated.
Conclusion
I find this cauliflower mac and cheese to be the perfect balance of comfort and simplicity. It’s creamy, flavorful, and easy to adapt, making it a recipe I enjoy making again and again whether for a cozy dinner or a satisfying side dish.
A creamy, cheesy cauliflower mac and cheese that swaps pasta for roasted cauliflower, making it a cozy, low-carb, and gluten-free comfort food. Perfect as a main or side dish.
Total Time:30 minutes
Yield:6 servings
Ingredients
1 large head cauliflower, cut into bite-size florets
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 cup heavy whipping cream
4 ounces cream cheese, softened
1 cup shredded cheddar cheese
½ cup shredded gruyere cheese
½ cup shredded Monterey Jack cheese
paprika, optional for garnish
Instructions
Preheat the oven to 425°F (220°C).
Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20 minutes, stirring once, until tender and lightly golden.
In a saucepan over low heat, combine heavy cream and cream cheese, stirring until smooth.
Add garlic powder and onion powder, stirring well.
Gradually stir in cheddar, gruyere, and Monterey Jack cheese until melted and sauce is creamy.
Add the roasted cauliflower to the cheese sauce and stir to coat evenly.
Serve immediately, optionally garnished with a sprinkle of paprika.
Notes
Use all sharp cheddar for a stronger cheese flavor.
Add red pepper flakes or hot sauce for extra heat.
Mix in sautéed mushrooms, spinach, or broccoli to make it heartier.
Add a splash of milk or cream when reheating to restore creaminess.
Store in an airtight container in the fridge for up to 5 days.
