Keto Cauliflower Mac and Cheese

Name: Keto Cauliflower Mac and Cheese
Prep time: 15 min
Cook time: 35 min
Yield: 6

keto low-carb cauliflower cheese comfort food casserole vegetarian

This indulgent keto version of mac and cheese uses cauliflower florets instead of pasta, smothered in a rich, creamy cheese sauce that delivers all the comfort food satisfaction with just 6g net carbs per serving.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 35

Ingredients

1 large (900g)1 large (2 lbs) cauliflower head, cut into bite-sized florets
240ml1 cup heavy cream
115g4 oz cream cheese, softened
225g2 cups sharp cheddar cheese, shredded
115g1 cup mozzarella cheese, shredded
60g1/2 cup Parmesan cheese, grated
45g3 tbsp unsalted butter
5ml1 tsp garlic powder
2.5ml1/2 tsp onion powder
2.5ml1/2 tsp dry mustard powder
2.5ml1/2 tsp sweet paprika
5ml1 tsp kosher salt
1.25ml1/4 tsp white pepper
30ml2 tbsp fresh chives, chopped

Instructions

Preheat oven to 190°C (375°F). Grease a 23x33cm (9x13-inch) baking dish.
Bring a large pot of salted water to a boil. Add 1 large (900g)1 large (2 lbs) cauliflower head florets and cook for 8-10 minutes until just tender but still firm. Drain well and pat dry.
In a large saucepan over medium heat, melt 45g3 tbsp unsalted butter. Add 240ml1 cup heavy cream and 115g4 oz cream cheese, whisking until smooth.
Add 5ml1 tsp garlic powder, 2.5ml1/2 tsp onion powder, 2.5ml1/2 tsp dry mustard powder, 2.5ml1/2 tsp sweet paprika, 5ml1 tsp kosher salt, and 1.25ml1/4 tsp white pepper. Whisk until combined.
Gradually add 225g2 cups sharp cheddar cheese and 115g1 cup mozzarella cheese, whisking constantly until melted and smooth. Remove from heat.
Add drained cauliflower to the cheese sauce and gently fold to combine, ensuring all florets are coated.
Transfer mixture to the prepared baking dish and sprinkle with 60g1/2 cup Parmesan cheese.
Bake for 20-25 minutes until bubbly and golden brown on top.
Let rest for 5 minutes before serving. Garnish with 30ml2 tbsp fresh chives.

Ingredients

id: cauliflower_head metric: 1 large (900g) imperial: 1 large (2 lbs) name: cauliflower head, cut into bite-sized florets
id: heavy_cream metric: 240ml imperial: 1 cup name: heavy cream
id: cream_cheese metric: 115g imperial: 4 oz name: cream cheese, softened
id: sharp_cheddar metric: 225g imperial: 2 cups name: sharp cheddar cheese, shredded
id: mozzarella_cheese metric: 115g imperial: 1 cup name: mozzarella cheese, shredded
id: parmesan_cheese metric: 60g imperial: 1/2 cup name: Parmesan cheese, grated
id: unsalted_butter metric: 45g imperial: 3 tbsp name: unsalted butter
id: garlic_powder metric: 5ml imperial: 1 tsp name: garlic powder
id: onion_powder metric: 2.5ml imperial: 1/2 tsp name: onion powder
id: dry_mustard metric: 2.5ml imperial: 1/2 tsp name: dry mustard powder
id: paprika metric: 2.5ml imperial: 1/2 tsp name: sweet paprika
id: salt metric: 5ml imperial: 1 tsp name: kosher salt
id: white_pepper metric: 1.25ml imperial: 1/4 tsp name: white pepper
id: fresh_chives metric: 30ml imperial: 2 tbsp name: fresh chives, chopped

Instructions

Preheat oven to 190°C (375°F). Grease a 23x33cm (9x13-inch) baking dish.
Bring a large pot of salted water to a boil. Add {cauliflower_head} florets and cook for 8-10 minutes until just tender but still firm. Drain well and pat dry.
In a large saucepan over medium heat, melt {unsalted_butter}. Add {heavy_cream} and {cream_cheese}, whisking until smooth.
Add {garlic_powder}, {onion_powder}, {dry_mustard}, {paprika}, {salt}, and {white_pepper}. Whisk until combined.
Gradually add {sharp_cheddar} and {mozzarella_cheese}, whisking constantly until melted and smooth. Remove from heat.
Add drained cauliflower to the cheese sauce and gently fold to combine, ensuring all florets are coated.
Transfer mixture to the prepared baking dish and sprinkle with {parmesan_cheese}.
Bake for 20-25 minutes until bubbly and golden brown on top.
Let rest for 5 minutes before serving. Garnish with {fresh_chives}.

Tips

Cauliflower Prep: Don't overcook the cauliflower - it should be tender but still hold its shape. Overcooked cauliflower becomes mushy.

Moisture Control: Pat cooked cauliflower completely dry to prevent watery mac and cheese. Excess moisture dilutes the cheese sauce.

Cheese Quality: Use freshly shredded cheese for the smoothest sauce. Pre-shredded cheese contains anti-caking agents that can affect texture.

Sauce Consistency: The cheese sauce should be thick enough to coat the cauliflower but not so thick it becomes gluey.

Make-Ahead: Can be assembled up to a day ahead and refrigerated. Add 10 minutes to baking time if cooking from cold.

Carb Count: Approximately 6g net carbs per serving, making it perfect for ketogenic diets.

Protein Boost: Add cooked bacon, ham, or rotisserie chicken for extra protein and flavor.

Storage: Leftovers keep refrigerated for 4 days and reheat well in the microwave or oven.