Name: Home Made Cauliflower “Mac & Cheese”
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 large head cauliflower, cut into bite-sized florets; 2 tablespoons butter; ¾ cup heavy cream; 2 ounces cream cheese; 1 teaspoon Dijon mustard (optional); 1 teaspoon garlic powder; ½ teaspoon onion powder; Salt and pepper, to taste; 1½ cups shredded sharp cheddar cheese; ½ cup shredded mozzarella (optional); Paprika or cayenne (optional, for heat)

Why You’ll Love This Recipe

I love how this dish delivers all the creamy, cheesy comfort of traditional mac and cheese but with a lighter, veggie-forward twist. It’s easy to prepare, loaded with flavor, and makes a great side dish or even a stand-alone meal. Whether I’m following a low-carb diet or just trying to eat more vegetables, this recipe hits the spot every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cauliflower, cut into bite-sized florets
Butter
Heavy cream
Cream cheese
Dijon mustard (optional, for depth of flavor)
Shredded cheddar cheese
Shredded mozzarella (optional for extra gooeyness)
Garlic powder
Onion powder
Salt and pepper
Paprika or cayenne (optional for a kick)

Directions

I bring a large pot of salted water to a boil and cook the cauliflower for 5–6 minutes until just fork-tender, then drain well and set aside.
In a large skillet or saucepan over medium heat, I melt the butter and stir in the cream, cream cheese, and Dijon mustard. I whisk until smooth and creamy.
I add the garlic powder, onion powder, salt, pepper, and a pinch of paprika or cayenne if I want a bit of heat.
Once the sauce is well combined, I stir in the shredded cheddar cheese (and mozzarella if using), cooking until everything is melted and smooth.
I gently fold the cooked cauliflower into the cheese sauce until fully coated.
At this point, I sometimes transfer the mixture to a baking dish, top with extra cheese, and broil for 3–5 minutes until bubbly and golden.
I serve hot, garnished with a sprinkle of fresh herbs or additional paprika if I’m feeling fancy.

Servings and Timing

This recipe yields about 4 servings. Prep time is around 10 minutes, and total cooking time is about 20 minutes, bringing the full time to 30 minutes.

Variations

Spicy Kick: I add chopped jalapeños or a dash of hot sauce for extra heat.
Bacon Upgrade: Crumbled cooked bacon stirred into the mix adds savory crunch.
Green Boost: I mix in some spinach or kale just before serving for extra nutrients.
Vegan Option: I substitute dairy ingredients with plant-based cream, vegan cheese, and butter.

Storage/Reheating

Leftovers store well in an airtight container in the fridge for up to 3 days. I reheat them in the microwave or on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce if needed. I avoid freezing, as the texture of the cauliflower can become mushy.

FAQs

Can I roast the cauliflower instead of boiling it?

Yes, and I actually like doing that when I want more flavor. Roasting gives the cauliflower a slightly caramelized edge and prevents any sogginess.

What’s the best cheese to use?

I prefer sharp cheddar for a bold flavor, but I often mix in mozzarella or Monterey Jack for added creaminess.

Is this keto-friendly?

Yes, this dish is naturally low in carbs and high in fat, making it perfect for a keto diet.

Can I use frozen cauliflower?

Absolutely. I thaw and drain it well before cooking to avoid excess moisture.

How do I make this ahead of time?

I prepare the dish up to the point of baking, cover it, and store it in the fridge. When ready to serve, I bake it until hot and bubbly.

Conclusion

This Home Made Cauliflower “Mac & Cheese” is a comforting, cheesy, and satisfying dish that proves vegetables can be just as indulgent as any pasta. It’s a go-to recipe for when I want a lighter version of a classic favorite, without sacrificing flavor or texture. Whether as a side or a main, this dish is always a winner at my table.