Name: Cauliflower Mac and Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 large head cauliflower, cut into florets (about 6 cups); 2 tbsp butter; 2 tbsp all-purpose flour (or gluten-free flour); 1 cup milk (whole or 2%); 1/2 cup heavy cream (optional for extra creaminess); 1 1/2 cups sharp cheddar cheese, shredded; 1/2 cup mozzarella cheese, shredded; 1 tsp Dijon mustard; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp salt (or to taste); 1/4 tsp black pepper; 1/4 tsp paprika (optional); 1/4 cup breadcrumbs or panko (optional topping); 1 tbsp butter (for topping, optional); 1 tbsp chopped parsley or chives, for garnish

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Why You’ll Love This Recipe

You’ll love this recipe because it combines indulgence and nutrition. The cauliflower mimics the texture of pasta when cooked just right, and the cheesy sauce gives you that satisfying creaminess you crave. It’s lower in carbs, gluten-free (when using gluten-free ingredients), and suitable for picky eaters who might otherwise avoid vegetables. Plus, it’s easy to customize with mix-ins and toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cauliflower, cut into florets
Butter
All-purpose flour (or gluten-free flour)
Milk (whole or 2 %)
Heavy cream (optional, to increase creaminess)
Sharp cheddar cheese, shredded
Mozzarella cheese, shredded
Dijon mustard
Garlic powder
Onion powder
Salt
Black pepper
Paprika (optional)
Breadcrumbs or panko (optional topping)
Fresh parsley or chives (for garnish, optional)

Directions

Preheat oven and prepare cauliflower
Preheat your oven to 375 °F (190 °C). Lightly grease a baking dish. Steam or boil the cauliflower florets for about 5–7 minutes until just tender but not mushy. Drain well, and transfer the cauliflower to the baking dish, spreading it in an even layer.
Make the cheese sauce
In a medium saucepan over medium heat, melt the butter. Whisk in the flour to form a roux, cooking for about 1 minute without allowing it to brown. Gradually whisk in the milk (and cream, if using) until smooth. Continue whisking until the mixture thickens and bubbles gently (this takes 3–5 minutes).

Lower the heat and stir in the shredded cheeses a handful at a time, stirring until fully melted and the sauce is smooth. Add the Dijon mustard, garlic powder, onion powder, salt, pepper, and paprika (if using). Adjust seasoning to taste.
Combine cauliflower and sauce
Pour the cheese sauce over the prepared cauliflower in the baking dish, gently stirring so the florets are coated and partly submerged in sauce.
Add topping (optional)
If you like a crispy top, sprinkle breadcrumbs or panko evenly over the dish. You may dot a little extra butter on top over the crumbs to help browning.
Bake
Bake in the preheated oven for 20–25 minutes, or until the sauce is bubbling and the top is golden. If the topping browns too quickly, loosely tent with foil.
Garnish and serve
Remove from the oven and let rest for about 5 minutes. Garnish with chopped fresh parsley or chives before serving.

Servings and timing

Servings: 4 to 6
Preparation time: 10 minutes
Cooking / baking time: 25–30 minutes
Total time: approximately 35–40 minutes

Variations

Veggie mix-in: Fold in cooked broccoli, peas, or spinach for extra vegetables.
Protein-boost: Stir in chopped cooked bacon, ham, or cooked chicken for a more filling dish.
Spicy kick: Add a pinch of cayenne pepper, smoked paprika, or chopped jalapeños to the cheese sauce.
Vegan version: Use plant-based butter, a flour like chickpea or gluten-free, and vegan cheeses or a cashew-based cheese sauce.
Different cheeses: Try Gruyère, fontina, gouda, or Monterey Jack in place of or mixed with cheddar/meltable cheeses.
Crunchy topping alternatives: Use crushed potato chips, crushed cornflakes, or almond meal instead of breadcrumbs.

Storage/Reheating

Storage:
Allow the dish to cool to near room temperature, then cover with a lid or airtight film. Store in the refrigerator for up to 3–4 days.

If you want to freeze, it’s best to do so before baking (i.e. assemble but don’t bake). Cover tightly and freeze for up to 2 months. When ready, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.

Reheating:

Oven: Preheat to 350 °F (175 °C). Reheat the cauliflower mac and cheese covered for about 15 minutes, then uncover and bake a few extra minutes until bubbling.
Microwave: Reheat individual portions in a microwave-safe dish, covered loosely, for 1–2 minutes (stir once or twice mid-way). Add a splash of milk if needed to loosen the sauce.

FAQs

What kind of cauliflower is best to use?

Choose a firm head of cauliflower with tightly packed florets and no browning. Fresh cauliflower yields superior texture and flavor.

Can I boil the cauliflower instead of steaming?

Yes, you can boil it. Just don’t overcook—it should be fork-tender but hold its shape. Overcooked cauliflower becomes mushy in the bake.

Is this dish gluten-free?

It can be. Use a gluten-free flour (or cornstarch) in the roux and gluten-free breadcrumbs (or omit the topping). The rest of the ingredients are naturally gluten-free.

Can I use all cheddar or all mozzarella instead of mixing cheeses?

Yes, but mixing gives better flavor balance—cheddar provides sharpness and mozzarella gives stretch. You can adapt to taste or availability.

Can I make this ahead?

Absolutely. Prepare everything (steam cauliflower, make sauce, assemble) and refrigerate before baking. When ready to eat, bake as directed, adding 5–10 extra minutes if chilled.

Why is my sauce grainy or separated?

This may happen if the sauce is overheated, or cheese is added too quickly. Use moderate heat, stir continuously, and add cheese gradually off the heat if needed.

How can I boost the flavor?

Add a dash of nutmeg, a bit of Worcestershire sauce, mustard powder, or a handful of Parmesan cheese to deepen the taste.

Can I double or halve the recipe?

Yes. Adjust all ingredients proportionally and use a correspondingly sized baking dish. Baking time may vary slightly.

Will it work without baking, just stovetop?

You can mix steamed cauliflower and cheese sauce on the stove and serve immediately—skip the bake. You won’t get a browned top, but it still works as a creamy side dish.

How do I prevent a watery dish?

Make sure the cauliflower is well drained before combining. Don’t oversteam. Also, don’t make the sauce too thin. As it bakes and rests, it will thicken further.

Conclusion

This cauliflower mac and cheese is a smart, satisfying take on a classic. It’s creamy, comforting, and customizable according to your taste or dietary needs. Whether you’re looking to lighten up your meals or simply incorporate more vegetables, this dish hits all the right notes. Try it once — and it may become a new favorite!

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs

What kind of cauliflower is best to use?

Can I boil the cauliflower instead of steaming?

Is this dish gluten-free?

Can I use all cheddar or all mozzarella instead of mixing cheeses?

Can I make this ahead?

Why is my sauce grainy or separated?

How can I boost the flavor?

Can I double or halve the recipe?

Will it work without baking, just stovetop?

How do I prevent a watery dish?

Conclusion

Cauliflower Mac and Cheese

Ingredients

Instructions

Notes

Nutrition