Homemade Cauliflower “Mac & Cheese”

Why You’ll Love This Recipe

I love how quick and easy this recipe is—it’s done in under 30 minutes and uses simple ingredients I usually have on hand. The sauce is velvety and full of sharp cheesy flavor, and the cauliflower holds up perfectly without becoming mushy. It’s great as a side dish or even as a main course when I’m in the mood for something comforting and low-carb. Plus, it’s gluten-free and vegetarian-friendly, which makes it an easy win for a variety of diets.

Ingredients

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

1 large head cauliflower, cut into bite-sized florets
1 tablespoon butter
3/4 cup heavy cream
1 teaspoon garlic powder
1/2 teaspoon mustard powder
Salt and black pepper, to taste
1 1/2 cups shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
Optional garnish: chopped parsley, red pepper flakes

Directions

1. I bring a large pot of water to a boil and cook the cauliflower florets for about 5–6 minutes, just until they’re fork-tender. Then I drain them well and set them aside.

2. In a large saucepan over medium heat, I melt the butter and add the heavy cream, garlic powder, mustard powder, salt, and pepper. I stir it all together and let it simmer gently for 3–4 minutes.

3. I add the shredded cheddar and Parmesan cheese, stirring until the sauce is smooth and creamy.

4. I gently fold the cooked cauliflower into the cheese sauce, making sure every piece is coated.

5. I let it simmer on low for another 2–3 minutes to let the flavors blend.

6. I serve it warm, topped with a sprinkle of chopped parsley or red pepper flakes if I want a little extra color or heat.

Servings and timing

This recipe makes 4 servings.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories per serving: 290 kcal

Variations

When I want a baked version, I transfer the finished dish to a casserole dish, top it with a bit more cheese, and broil it for a few minutes until bubbly and golden. I’ve also stirred in cooked bacon, jalapeños, or sautéed mushrooms for extra flavor. If I’m dairy-free, I use a plant-based cream and cheese alternative—it still turns out creamy and delicious.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a saucepan or microwave, adding a splash of cream or milk to loosen up the sauce if needed. I avoid freezing it, since the texture of the cauliflower and cheese sauce changes after thawing.

FAQs

Can I use frozen cauliflower?

Yes, I can use frozen cauliflower. I just make sure to cook and drain it well to avoid excess moisture in the final dish.

What type of cheese works best?

Sharp cheddar is my favorite for bold flavor, but I’ve also used Gruyère, Fontina, or a blend of cheeses for a gourmet twist.

Is this dish keto-friendly?

Absolutely. It’s low in carbs and high in fat, making it perfect for a keto or low-carb lifestyle.

How do I prevent the cheese sauce from becoming grainy?

I keep the heat low and stir constantly when melting the cheese. Adding it gradually into the warm cream also helps create a smooth sauce.

Can I make it ahead of time?

Yes. I prepare it as directed, store it in the fridge, and reheat just before serving. It’s best fresh but still delicious the next day.

Conclusion

This Homemade Cauliflower “Mac & Cheese” is my go-to when I want a cheesy, comforting dish that’s also low-carb and quick to make. It’s rich, flavorful, and incredibly satisfying without the heaviness of traditional mac and cheese. Whether I serve it as a side or enjoy it as a main, it never fails to deliver comfort in every bite.