Baked Cauliflower Mac And Cheese

5 5 Published Aug 15, 2022, Updated Oct 27, 2024 This cauliflower mac and cheese recipe is perfect for anyone who is looking for a low-carb, healthier alternative to traditional macaroni and cheese or for parents who are trying to get their kiddos to eat more veggies. No matter the reason, this recipe is sure to become a new family favorite!

Why You’ll Love This Recipe

It’s a healthier, low-carb version of a comfort food classic! This dish comes together quickly with just 7 ingredients. It’s so cheesy and delicious, you won’t ever miss the noodles! It’s sure to be a hit with kiddos and adults alike.

Ingredients Needed

cauliflower – the star of the show! You’ll need one large or two smaller heads of cauliflower, chopped into florets. olive or avocado oil – for sautéing the onion. You can also use melted butter instead of oil if you prefer. yellow onion – adds a more delicious savory flavor to the dish. arrowroot powder – this will help make a thick and creamy cheese sauce. salt and pepper – to bring all the flavors together. unsweetened non-dairy milk – I used almond milk, but any dairy-free or dairy milk works. I would just avoid any milk that’s sweetened and coconut milk as that’ll change the flavor of this dish. sharp cheddar cheese – adds the tasty, cheesy goodness you’d expect from mac and cheese! I used a block of organic sharp cheddar cheese and shredded it myself, which I highly recommend! I prefer shredding my own cheese to buying it already shredded.

How to Make

Cook cauliflower: Place cauliflower florets in a large pot of water. Bring to a boil, reduce heat and simmer about 10-12 minutes until tender. Drain and set aside. Make sauce: In a large saucepan, sauté chopped onions until tender. Add arrowroot powder and salt and pepper, stirring to combine. Slowly whisk in almond milk and bring mixture to a boil. Whisk constantly until thick and creamy. Remove from heat and add cheese a little at a time, whisking in between, until it melts. Mix together: Add cooked cauliflower to cheese sauce and coat completely. Bake: Place mixture in a 9×13 baking dish and bake at 350°F for 25-30 minutes until bubbling and top starts to brown. Broil for 3-4 minutes to crisp up and brown the top more! Serve: Remove from oven and let cool slightly before digging in (even though it may be tempting … you don’t want to burn your mouth!). Enjoy!

Pro Tips

Skip the store-bought pre-shredded cheese and use hand-shredded cheese! I definitely recommend buying a block of cheese and grating it yourself. Fresh is always better and shredding the cheese takes no time at all. The pre-shredded store-bought cheeses typically contain preservatives like potato starch, natamycin and/or cellulose to prevent the shreds from clumping together in the bag. This will prevent your cheese from melting properly in the roux mixture and will likely lead to more of a grainy taste texture. To prevent watery cauliflower mac and cheese, you can pat the cauliflower dry with a paper towel or dishcloth after draining it before adding it to the sauce. Make sure you have removed your roux from the heat before adding in your shredded cheese! You don’t want to add your cheese to the sauce mixture if it’s still bubbling otherwise it could burn the cheese or result in a grainy texture.

Substitutions & Variations

Don’t have arrowroot powder? Use cornstarch! Both are gluten-free and will give the same results to this dish. You could also use 1:1 all-purpose gluten-free flour or all-purpose flour if you don’t need this recipe to be gluten-free. Spice it up – If you want to spice this dish up a bit (literally!) you can sprinkle some cayenne or crushed red pepper before diving in. Amp up the veggie count – Looking to add more veggies to this dish? Add some broccoli to the mixture before baking! Crisp it up – Want more of a crispy crunchy topping? Sprinkle on panko breadcrumbs or almond meal before baking. Swap the cheese – sharp cheddar cheese is my favorite for this recipe, but here are some other options that would work well in this dish as a substitute or in addition to the cheddar: white cheddar, gouda, monterey jack, pepper jack and gruyere. I also like mixing in parmesan cheese with the cheddar for some variety and added flavor! Amp up the flavor – add some additional spices to the mixture before baking. Some ideas: garlic powder, onion powder, paprika, chili powder and dried herbs like thyme and/or oregano. Looking for a vegan and/or dairy-free option? Try my vegan mac and cheese instead! I bet this sauce would be delicious poured over the cauliflower if you’re looking for a low-carb option.

What to Serve With Cauliflower Mac & Cheese

This cauliflower mac and cheese makes a great light “meatless Monday” dinner or lunch option, but I also think it would be amazing served alongside some protein for a more filling meal. Here are some ideas:

I recommend pairing it with an easy protein option like grass-fed beef hot dogs (hot dogs + mac and cheese = a kid’s favorite!), shrimp or chicken. It pairs perfectly with my grilled apple cider vinegar chicken. If you make it vegan-friendly, try pairing it with tempeh hot dogs, tofu crumbles, roasted chickpeas or this lentil loaf. You can also serve it alongside a salad for extra veggie goodness. I’d recommend one of these salads: garlicky kale salad, easy spinach salad or roasted sweet potato salad.

How to Store Leftovers

This baked cauliflower mac and cheese will keep in an airtight container in the fridge for up to 5 days. To reheat, add cauliflower mac and cheese to a saucepan and heat over medium-low, until warmed, stirring often to prevent burning. If needed, add a little bit of milk or water to thin out the sauce. Alternatively, you can reheat this in the microwave if you’re short on time.