Baked Cauliflower Mac and Cheese

A low carb alternative to traditional mac and cheese

Recipe By: Madeline
Prep: 10 minCook: 45 minTotal: 55 minutes
Servings: 8 servings 1x


  • 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


  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.