Cheesy Cauliflower Mac Comfort (Printer-friendly)

Low-carb creamy cauliflower mac with a blend of sharp cheddar and mozzarella, baked to golden perfection.

# Required Ingredients:

→ 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 (substitute coconut flour for nut-free)
04 - 1 cup whole milk (240 ml) or unsweetened almond milk for lower carb
05 - 1 cup shredded sharp cheddar cheese (120 g)
06 - 1/2 cup shredded mozzarella cheese (60 g)
07 - 1/4 cup grated Parmesan cheese (25 g)
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/4 teaspoon ground mustard (optional)
11 - Salt and pepper, to taste

→ Topping

12 - 1/4 cup grated Parmesan cheese (25 g)
13 - 1/4 cup shredded cheddar cheese (30 g)
14 - 1 tablespoon chopped fresh parsley (optional)

# How-To Steps:

01 - Preheat the 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 with paper towels.
03 - Place the drained cauliflower evenly into the prepared baking dish.
04 - In a medium saucepan over medium heat, melt butter. Whisk in almond flour and cook for 1 minute. Gradually whisk in milk until the mixture is smooth and slightly thickened, about 2 to 3 minutes.
05 - Reduce heat to low. Stir in cheddar, mozzarella, and Parmesan cheeses until melted and smooth. Add garlic powder, onion powder, ground mustard if using, salt, and pepper; mix well.
06 - Pour the cheese sauce evenly over the cauliflower in the baking dish. Stir gently to coat all pieces.
07 - Sprinkle the remaining Parmesan and cheddar cheeses evenly over the top.
08 - Bake in the preheated oven for 15 to 20 minutes until bubbly and golden on top.
09 - Remove from oven, garnish with chopped parsley if desired, and serve hot.

# Expert Suggestions:

01 -
  • It delivers that creamy, cheesy comfort you crave without derailing your carb goals.
  • The whole thing comes together in under an hour, making weeknight dinners feel fancy without the fuss.
  • It's foolproof enough that even if you've never made a cheese sauce from scratch, this version will come out silky and perfect.
02 -
  • Pat your cauliflower dry after blanching—I learned this the hard way when watery florets diluted my entire sauce and left me disappointed.
  • Keep your cheese sauce on low heat while melting the cheeses, or they'll separate and become grainy instead of smooth and luxurious.
  • Don't skip the blanching step; raw cauliflower won't finish cooking properly in the oven time given, and you'll end up with crunchy bites that break the texture.
03 -
  • Use a whisk, not a spoon, when building your roux and sauce—it breaks up lumps as they form and saves you from grainy results.
  • Grate your own cheese from a block instead of using pre-shredded if you can; it melts more smoothly because it doesn't have the anti-caking agents that pre-shredded cheese contains.
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