Cauliflower replaces the pasta in this low-carb faux mac and cheese. If you’re cutting carbs, you will appreciate this cauliflower version. It’s a satisfying side dish, and the recipe is super easy to prepare. The dish is finished in the oven with extra cheese topping. You can also top it with a low-carb breadcrumb substitute for some satisfying crunch.
PrintLow Carb Cauliflower “Macaroni and Cheese”
Looking for a low-carb alternative to traditional mac and cheese? Try this cauliflower version for a healthier and equally delicious option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Vegetables, Side Dish, Low Carb
Ingredients
Scale
- 1 large head cauliflower, about 2 pounds
- 2/3 cup heavy cream
- 1 cup shredded mozzarella cheese, 4 ounces
- 1 cup shredded sharp cheddar cheese, 4 ounces, plus more for topping
- 1 teaspoon ground mustard powder
- 1/2 to 3/4 cup milk
- salt and freshly ground black pepper, to taste
Instructions
- Cut the cauliflower into small florets.
- Place a steaming basket in a large saucepan and add about an inch of water. Add the cauliflower and bring the water to a boil. Cover and cook for about 6 to 9 minutes, or until the cauliflower is tender. Drain and set aside.
- Meanwhile, heat the cream in another saucepan over medium-low heat. Add the cheese, garlic powder, and mustard powder. Stir until cheese has melted. Add 1/2 cup of milk. Add more milk, as needed.
- Taste and season with salt and freshly ground black pepper, to taste.
- Combine the sauce with the cauliflower; transfer to the prepared baking dish and sprinkle some cheddar cheese over the top.
- Bake for about 15 to 20 minutes, or until bubbly.
- Sprinkle with some cheddar cheese. Broil until the cheese has browned.
