Cheesy Cauliflower Mac Delight (Print Version)

Low-carb cauliflower baked with rich, creamy cheese sauce, perfect for a cozy main dish.

# What You 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 (or coconut flour for nut-free option)
04 - 1 cup whole milk (or unsweetened almond milk for lower-carb)
05 - 1 cup shredded sharp cheddar cheese (about 4 ounces)
06 - ½ cup shredded mozzarella cheese (about 2 ounces)
07 - ¼ cup grated Parmesan cheese (about 1 ounce)
08 - ½ teaspoon garlic powder
09 - ½ teaspoon onion powder
10 - ¼ teaspoon ground mustard (optional)
11 - Salt and pepper, to taste

→ Topping

12 - ¼ cup grated Parmesan cheese (about 1 ounce)
13 - ¼ cup shredded cheddar cheese (about 1 ounce)
14 - 1 tablespoon chopped fresh parsley (optional)

# How-To Steps:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 4 to 5 minutes until just tender. Drain thoroughly and pat dry using paper towels.
03 - Place the drained 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 smooth and slightly thickened, about 2 to 3 minutes.
05 - Reduce heat to low. Stir in cheddar, mozzarella, and Parmesan cheeses until fully melted and smooth. Add garlic powder, onion powder, ground mustard, salt, and pepper; blend well.
06 - Pour the cheese sauce evenly over the cauliflower in the baking dish and gently stir to coat.
07 - Sprinkle reserved Parmesan and cheddar cheeses evenly over the top.
08 - Bake uncovered for 15 to 20 minutes or until bubbly and golden brown.
09 - Optionally garnish with chopped fresh parsley before serving warm.

# Expert Advice:

01 -
  • It tastes like indulgent mac and cheese but won't derail your low-carb goals, which feels like getting away with something delicious.
  • The whole thing comes together in 45 minutes, making it perfect for weeknight dinners when you're tired but still want something impressive.
  • Roasted cauliflower soaks up the cheese sauce in a way that somehow feels more elegant than pasta ever did.
  • You can customize it endlessly with different cheeses or a quick broil for extra crispness whenever the mood strikes.
02 -
  • Drying the cauliflower after boiling is absolutely critical—I learned this the hard way when watery sauce pooled at the bottom of my first attempt and ruined the whole texture.
  • Don't skip the low heat when melting cheese, because high heat makes cheese separate and get grainy, turning your beautiful sauce into something sad and broken.
  • Almond flour needs that initial minute-long cook with butter or it stays gritty instead of creating a smooth thickening base, so that step feels small but matters enormously.
03 -
  • A pinch of smoked paprika stirred into the sauce adds depth and a subtle smokiness that makes people ask what your secret ingredient is.
  • Make the sauce in a separate pot and pour it warm over the cauliflower instead of mixing in the baking dish—this prevents any cold spots and guarantees even coating.
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