Description
Cauliflower Mac and Cheese is a delicious low-carb alternative to traditional mac and cheese, featuring tender cauliflower florets smothered in a creamy, cheesy sauce topped with a crispy breadcrumb crust. This comforting casserole is perfect for a weeknight dinner and a great way to enjoy classic flavors with fewer carbs.
Ingredients
Main Ingredients
- 1 large head cauliflower, cut into small pieces (about the size of the thumb), equal to 6-7 cups
- 1 tbsp butter
- 1 tbsp flour
- ¾ cup milk
- ½ tsp garlic powder
- 1 tsp fine sea salt, to taste
- Black pepper, to taste
- 1 ½ cups shredded cheddar cheese, off the block
- ½ cup shredded gruyere cheese, off the block
Breadcrumb Topping
- ⅔ cup panko breadcrumbs
- 1 tbsp unsalted butter, melted
- ½ tsp fine sea salt
- Minced parsley, for garnish
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375ºF (190ºC). Grease a 9×9-inch casserole dish with butter or oil and set it aside to prepare for the cauliflower and cheese sauce.
- Boil Cauliflower: Bring a large pot of water to a boil. Add the cauliflower florets to the boiling water, ensuring they are fully submerged. Cook for about 4 minutes until tender but still firm. Drain thoroughly and pat dry to remove excess moisture, then transfer the cauliflower evenly into the prepared casserole dish.
- Make Cheese Sauce: In a medium saucepan over medium-high heat, melt the butter and sprinkle in the flour. Stir constantly to form a smooth roux. Gradually whisk in the milk to prevent lumps. Reduce heat to medium and cook the sauce, stirring occasionally, until it thickens, about 3-5 minutes. Add garlic powder, black pepper, and salt to taste. Remove from heat and whisk in the shredded cheddar and gruyere cheese until melted and smooth. Pour this rich cheese sauce evenly over the cauliflower in the casserole dish.
- Prepare Breadcrumb Topping: In a small bowl, combine the panko breadcrumbs, melted unsalted butter, and salt. Mix well until the breadcrumbs are evenly coated, then sprinkle them in an even layer over the top of the cheese-covered cauliflower.
- Bake: Place the casserole dish in the preheated oven and bake for 20 to 25 minutes, or until the breadcrumb topping is golden brown and crispy.
- Rest and Serve: Remove the dish from the oven and let it stand for about 10 minutes to set. Garnish with minced parsley before serving. Enjoy your creamy, cheesy cauliflower mac and cheese as a comforting low-carb meal!
Notes
- Use all-purpose flour or a gluten-free flour blend if needed.
- For a richer sauce, whole milk is preferred but you can substitute with 2% milk.
- To make this recipe gluten free, replace panko breadcrumbs with gluten-free breadcrumbs and ensure the flour is gluten-free.
- Patting the cauliflower dry after boiling is important to prevent a watery sauce.
- Shredding cheese from the block melts better than pre-shredded store-bought cheese, which often contains anti-caking agents.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
