Baked Cauliflower Mac and Cheese

This Baked Cauliflower Mac and Cheese recipe is a delicious low carb alternative to mac and cheese. This easy dish is shockingly satisfying with a gooey cheese sauce and a crispy crumble top.

Swap out your macaroni noodles for cauliflower florets to make a keto mac and cheese!

Occasionally I will get a recipe idea in my mind and drop everything else to create it. That’s what happened with this baked cauliflower mac and cheese.

I looked up one of my favorite standard mac and cheese recipes and made little tweaks to make it low carb so that my girlfriend could enjoy it.

I swapped the noodles for some cauliflower and the bread crumb topping for some pork rinds and I was good to go!

This low carb baked cauliflower mac and cheese solves a problem that I consistently run into when attempting to eat lower carb. I can figure out breakfast and lunch no problem, but when it comes to dinner I struggle with the side dishes.

I will make a delicious piece of meat or fish, but I can only pair that with regular old broccoli and Brussels sprouts for so long.

This is a recipe for a low carb side dish that will certainly take dinner time up a notch or two!

What kitchen tools will I need to make this low carb side dish?

• Sharp knife
• Cutting board
• Stockpot
• Medium-sized casserole dish
• Measuring spoons
• Measuring cups
• Liquid measuring cup
• Wooden mixing spoon

What ingredients will I need to make this low carb mac and cheese?

• Medium head of cauliflower
• Butter
• Heavy cream
• Shredded cheddar cheese
• Salt
• Pepper
• Cassava flour
• Pork rinds or pork panko

Let’s make Baked Cauliflower Mac and Cheese!

To begin, preheat oven to 350F. Then, cut cauliflower into bite size pieces – each floret can be cut into 3-4 pieces.

Next, place cauliflower in a large pot with water and a steamer basket and steam until soft enough to pierce with a fork, but not too soft, about 10 minutes.

Then, remove steamed cauliflower from the pot and drain water and set the cauliflower aside. Return the pot to the stove over med-low heat.

Next, add butter to the pot. As soon as the butter melts fully, add the cassava flour and a splash of cream to the pot.

Then, whisk vigorously until a paste forms. Pour in the remainder of the cream, salt, and pepper and mix thoroughly.

Leave the pot on burner, but turn off the heat and pour in 2 cups of cheese. Then, mix continuously until the cheese melts.

.Next, add the steamed cauliflower to the cheese mixture and toss until all pieces are coated. Pour cheese and cauliflower mixture into a greased medium casserole dish and top with more cheese and crumbled pork rinds

Finally, bake in the oven for 25 minutes until the top is browned and the cheese is bubbling.

Enjoy immediately or store in the refrigerator for up to 5 days.

How long will this baked mac and cheese last in the refrigerator?

You can save this dish in the refrigerator right in the casserole dish and reheat in the oven when ready. Store in the refrigerator for up to 5 days.

Please find the full recipe down below and if you try it out, share your creation with me on Instagram!

Recipe

Baked Cauliflower Mac and Cheese

★★★★★ 5 from 2 reviews

A low carb alternative to traditional mac and cheese

Recipe By: Madeline

Prep: 10 minCook: 45 minTotal: 55 minutes

Print Pin it Rate recipe Save recipe

Servings: 8 servings 1x

1x2x3x

Ingredients

• 1 medium head of cauliflower
• 2 tbsp butter
• 1 tbsp cassava flour (or regular flour)
• 1 cup heavy cream
• 2 cups shredded cheddar cheese + more for topping
• 1 tsp salt
• 1/4 tsp pepper
• 1/2 cup crushed pork rinds or pork panko

Instructions

1. Preheat oven to 350F
2. Cut cauliflower into bite size pieces – each floret can be cut into 3-4 pieces
3. Place cauliflower in a large pot with water and a steamer basket and steam until soft enough to pierce with a fork, but not too soft about 10 minutes
4. Remove steamed cauliflower from the pot and drain water and set the cauliflower aside
5. Return the pot to the stove over med-low heat
6. Add butter to the pot
7. As soon as the butter melts fully add the cassava flour and a splash of cream to the pot
8. Whisk vigorously until a paste forms
9. Pour in the remainder of the cream, salt and pepper and mix thoroughly
10. Leave the pot on burner, but turn off the heat and pour in 2 cups of cheese
11. Mix continuously until the cheese melts
12. Add the steamed cauliflower to the cheese mixture and toss until all pieces are coated
13. Pour cheese and cauliflower mixture into a greased medium casserole dish and top with more cheese and crumbled pork rinds
14. Bake in the oven for 25 minutes until the top is browned and the cheese is bubbling
15. Enjoy immediately or store in the refrigerator for up to 5 days

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.