Name: Creamy Cauliflower Mac and Cheese: A Healthy Twist on Comfort Food Recipe
Prep time: 10 min
Cook time: PT-490433H43M34S
Total time: PT-490433H43M34S
Cuisine: American
Ingredients: 1 large head of cauliflower (or about 4 cups of florets); 2 cups shredded cheddar cheese (or more, for extra cheesiness); 1 cup milk (or dairy-free milk of choice for a dairy-free version); 2 tablespoons butter (or vegan butter for dairy-free); 2 tablespoons all-purpose flour (or gluten-free flour for a gluten-free version); 1/2 teaspoon garlic powder; 1/4 teaspoon ground mustard powder; Salt and pepper, to taste; 1/2 cup breadcrumbs (optional, for a crunchy topping); Fresh parsley, chopped (for garnish, optional)

Introduction

Creamy Cauliflower Mac and Cheese offers a lighter, healthier twist on the classic comfort food favorite. By replacing pasta with cauliflower, this dish delivers all the cheesy, creamy goodness with fewer carbs and added nutrients. It’s perfect for those seeking a veggie-packed, satisfying meal without sacrificing flavor.

A close-up view of a white rectangular baking dish filled with baked macaroni and cheese. The top layer is golden brown and crispy with scattered green herb pieces, likely parsley. Below the crusty top is a creamy, melted cheese layer that coats macaroni pasta, visible with its yellowish color and smooth texture. The dish rests on a white marbled surface with a blue-striped cloth partially visible on the right side. In the background, a small white bowl with chopped green herbs adds a fresh touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large head of cauliflower (about 4 cups of florets)

2 cups shredded cheddar cheese (or more for extra cheesiness)

1 cup milk (or dairy-free milk of choice)

2 tablespoons butter (or vegan butter for dairy-free)

2 tablespoons all-purpose flour (or gluten-free flour)

1/2 teaspoon garlic powder

1/4 teaspoon ground mustard powder

Salt and pepper, to taste

1/2 cup breadcrumbs (optional, for a crunchy topping)

Fresh parsley, chopped (optional, for garnish)

Instructions

Step 1: Chop the cauliflower into small florets. Boil in salted water for 8–10 minutes until tender. Drain well and set aside.

Step 2: In a saucepan, melt the butter over medium heat. Stir in the flour and whisk for 1–2 minutes to form a roux.

Step 3: Slowly add the milk while whisking to prevent lumps. Cook until the sauce thickens.

Step 4: Add garlic powder, ground mustard powder, salt, and pepper. Stir in the shredded cheddar cheese and whisk until smooth and creamy.

Step 5: Add the cooked cauliflower to the cheese sauce. Gently stir to coat, mashing slightly if you prefer a creamier texture.

Step 6 (Optional): Transfer the mixture to a greased baking dish. Sprinkle breadcrumbs on top if using. Bake at 375°F (190°C) for 15–20 minutes until golden and bubbly.

Step 7: Garnish with chopped fresh parsley before serving, if desired.

Tips & Variations

Use fresh cauliflower for the best texture; frozen works if thoroughly drained.

For a dairy-free version, substitute vegan butter and plant-based milk.

Add a pinch of smoked paprika or chili powder to the cheese sauce for extra flavor.

Use gluten-free flour and breadcrumbs to keep the dish gluten-free.

FAQs

Can I use frozen cauliflower instead of fresh?

Yes, frozen cauliflower works well as long as you drain it thoroughly to avoid excess moisture in the dish.

Is this recipe suitable for keto or low-carb diets?

Absolutely. Replacing pasta with cauliflower significantly lowers the carb content while keeping the creamy, cheesy comfort intact, making it a great option for keto or low-carb eating.