Cauliflower Mac and cheese is a favorite, no doubt. Kids love it, adults love it, it’s delicious and cozy, perfect from Monday to Sunday. Even though the classic elbow pasta shape goes along with the sauce in a natural and yummy way, sometimes we just want to make something different or to turn the traditional recipe into low-carb or gluten-free.
As cauliflower is healthy and possibilities are almost endless (the options to low-carb cauliflower recipes are many), why not prepare a low-carb cauliflower mac and cheese for any occasion? Everyone will love this low-carb mac and cheese, besides being a great way to introduce vegetables to kids. The method is almost the same, but instead of cooking the pasta, you will cook cauliflower florets al dente. If you are taking a strict low-carb diet, while preparing the sauce, pass cooking butter with flour and milk and reduce heavy cream until creamy.
If you enjoy crispy dishes, sprinkle some parmesan on top and bake it or broil until golden. A good cheese, one that melts and gives the cheesy sauce that mac and cheese lovers adore, is the key to success. Cheddar, gruèyere, and mozzarella are great choices. For a quicker meal, use frozen cauliflower florets and cook your mac and cheese over the fire, forgetting the oven step. You can prepare this vegetable and low-carb cauliflower mac and cheese in advance, keep it refrigerated for up to 2 days, you can heat it over the fire, or pop it in the oven for a nice crispy top before serving.
How to Make This Low-carb Cauliflower Mac And Cheese Recipe?
STEP 1 – Heat water in a large pot and, when boiling starts, add 1 tablespoon salt and cauliflower florets; let cook for 10 minutes or so, until thicker stems are tender, but firm to the bite; drain.
STEP 2 – Preheat the oven to 350ºF/180ºC/medium. Grease a medium-size baking dish with butter and set aside.
STEP 3 – Heat butter in a medium saucepan. Add onion (or garlic) and sauté until fragrant with a light golden brown. Add flour and stir to get a yellow bubbly paste. Put milk into the pan and, stirring all the time, cook until white sauce boils and thickens.
STEP 4 – Turn off the heat, mix half shredded cheese until melted. Add remaining cheddar, mix again until completely melted, and combine cauliflower florets. Season with salt and nutmeg to taste.
STEP 4 – Transfer to the baking dish and bake for about 20 (or broil) until the crust is golden brown.
NOTE For keto people: I used Fairlife 2% milk and regular old flour and it’s 7 net carbs which are maybe a little high depending on how you budget your macros, but still pretty easy to fit in especially if you make it a meal instead of a side like I did.