Description
Indulge in a creamy and cheesy low carb cauliflower mac and cheese that offers a delicious and satisfying comfort food alternative to traditional mac and cheese. This recipe uses cauliflower florets instead of pasta, combined with a rich blend of cheddar cheese, cream cheese, and spices, baked to perfection with a bubbly golden top – perfect for those seeking a gluten-free and low carb meal.
Ingredients
Scale
Base
- 1 large cauliflower head, cut into florets
- 2 cups shredded cheddar cheese
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt, to taste
- Black pepper, to taste
- Fresh chives, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prepare it for the casserole.
- Cook Cauliflower: In a large pot, bring water to a boil. Add the cauliflower florets and cook for 5–7 minutes until they are tender but still crisp. Drain the cauliflower well to remove excess water.
- Melt Butter and Cream Cheese: In a medium saucepan over medium heat, melt the butter. Add the softened cream cheese and stir continuously until the mixture becomes smooth and creamy.
- Add Cream and Spices: Whisk in the heavy cream along with garlic powder, onion powder, paprika, salt, and black pepper. Stir the mixture until heated through but avoid boiling.
- Incorporate Cheddar Cheese: Lower the heat to low, add the shredded cheddar cheese, and stir until the cheese is fully melted and the sauce is thick and smooth.
- Combine Sauce and Cauliflower: Mix the prepared cheese sauce with the drained cauliflower florets, ensuring the cauliflower is evenly coated.
- Bake: Transfer the cauliflower and cheese mixture to the prepared baking dish. Bake in the preheated oven for 15 minutes or until the top is bubbly and golden brown.
- Garnish and Serve: Remove from oven and sprinkle with freshly chopped chives. Serve hot and enjoy your comforting low-carb cauliflower mac and cheese.
Notes
- Do not overcook the cauliflower to prevent it from becoming mushy; it should be tender yet retain some firmness.
- Use full-fat cheeses and cream for richer flavor and creamier texture.
- Feel free to substitute cheddar with your favorite cheese such as Monterey Jack or Gouda.
- For extra crunch, sprinkle some gluten-free breadcrumbs on top before baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
