Cheesy Cauliflower Mac Low-Carb (Printable Version)

Creamy low-carb cauliflower bake with sharp cheddar and mozzarella in a rich sauce.

# What You'll Need:

→ Vegetables

01 - 1 large head cauliflower, cut into bite-sized florets (approximately 1.5 lbs)

→ Sauce

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons almond flour (substitute coconut flour if nut-free)
04 - 1 cup whole milk (alternative: unsweetened almond milk for lower carb)
05 - 1 cup shredded sharp cheddar cheese
06 - 1/2 cup shredded mozzarella cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/4 teaspoon ground mustard (optional)
11 - Salt and pepper, to taste

→ Topping

12 - 1/4 cup grated Parmesan cheese
13 - 1/4 cup shredded cheddar cheese
14 - 1 tablespoon chopped fresh parsley (optional)

# Directions:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to boil. Cook cauliflower florets for 4 to 5 minutes until just tender. Drain and pat dry thoroughly with paper towels.
03 - Place the cauliflower evenly in the prepared baking dish.
04 - Melt butter in a medium saucepan over medium heat. Whisk in almond flour and cook for 1 minute. Gradually whisk in milk until mixture is smooth and slightly thickened, about 2 to 3 minutes.
05 - Reduce heat to low and stir in cheddar, mozzarella, and Parmesan cheese until melted and smooth. Add garlic powder, onion powder, ground mustard if using, salt, and pepper; mix well.
06 - Pour cheese sauce evenly over cauliflower and stir gently to coat.
07 - Sprinkle remaining Parmesan and cheddar cheese evenly over the top.
08 - Bake for 15 to 20 minutes until bubbly and golden on top.
09 - Optionally garnish with chopped fresh parsley before serving hot.

# Expert Hints:

01 -
  • It delivers all the creamy, cheesy comfort of the original without the carb crash that follows.
  • The cauliflower holds onto the sauce in a way that feels almost indulgent, like it was always meant to be this way.
  • You can have it on the table in under an hour, and it tastes like you spent all afternoon in the kitchen.
02 -
  • Drying the cauliflower after boiling is non-negotiable—wet florets will turn your cheese sauce into soup.
  • Don't walk away from the roux or it will burn, and once it does, you have to start over.
  • Use freshly shredded cheese instead of pre-shredded, which contains anti-caking agents that keep it from melting smoothly.
03 -
  • Undercook the cauliflower slightly during blanching because it will continue cooking in the oven and you don't want it to turn mushy.
  • Use a whisk to make the roux and add the milk, but switch to a wooden spoon when stirring in the cheese to avoid overworking it.
  • If the sauce seizes or looks grainy, pull it off the heat immediately and whisk in a tablespoon of warm milk to bring it back together.
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