Cauliflower mac and cheese is the ultimate comfort food without all the guilt. It’s creamy, cheesy, and filling with a satisfying texture and a crispy breadcrumb topping. Low-carb, low-calorie, and can easily be made gluten-free and dairy-free with a couple of simple substitutions. There are so many options for flavor adjustments and add-ins like veggies or spices. Make it your own and make it in less than 40 minutes!

I am a die-hard mac and cheese fan. It’s all I would eat as a kid, and I guess that kid never grew up, because I still eat it every chance I get! Using cauliflower here instead of pasta makes this a dish with essential nutrients instead of just carbs. It’s low in calories but high in vitamins C, K, and B6, as well as folate and fiber. Cauliflower mac is a great option for those following low-carb or keto diets and anyone looking to increase their vegetable intake.

Dietary Considerations

Cauliflower mac and cheese is incredibly versatile and can be adapted to fit various dietary needs. Making a few easy substitutions makes this recipe complaint with most dietary preferences.

Gluten-Free

Cauliflower is naturally gluten-free, making it an excellent choice for those with gluten sensitivities or celiac disease. Make sure to use gluten-free bread crumbs if you are using those.

Vegan or Dairy-Free

By using plant-based milk and cheese alternatives, you can easily make it vegan or dairy-free. I used dairy cheese in this recipe, but everything else is vegan. If you aren’t a fan of vegan cheese, like me, try soaking some raw cashews and blending them up with nutritional yeast, mustard, and spices for a better-tasting and less processed cheese alternative.

Flavor Variations

Add some spice

If you enjoy a bit of heat, add some spice to your mac. A dash of hot sauce, a sprinkle of red pepper flakes, or even some diced jalapeños can add a pleasant kick. I like to add cayenne pepper to the cheese sauce for added flavor.

High-Protein

For our plant-based friends, some tofu or broccoli are great choices, or top with crushed peanuts. For our meat lovers and keto fans, try adding some bacon, sausage, or chicken to up the protein content.

Veggies

Yes, this is already a veggie dish, but it’s even better with more veggies! Try broccoli, mushrooms, spinach, diced tomatoes, or roasted red peppers for even more flavor, fiber, and nutrient-dense ingredients.

Cheese Lovers

Don’t be afraid to get creative with your cheese choices. While cheddar and gruyere are classic options, mixing in other cheeses like gouda, goat cheese, or even blue cheese can add depth and complexity to the flavor. Make sure to choose cheeses that melt well to maintain a smooth sauce.

Step-by-Step Recipe

Ingredients

• 1 large head of cauliflower, cut into florets
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded gruyere cheese
• 1/4 cup milk (dairy or plant-based)
• 1/4 cup cream (dairy or plant-based)
• 1 tablespoon butter or oil
• 1 tablespoon nutritional yeast (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 cup panko bread crumbs
• Optional: parsley for garnish

Instructions

Prepare the Cauliflower

1. Preheat Your Oven: Preheat your oven to 400°F and prepare a 9×9 casserole dish with non-stick cooking spray.
2. Cut the Cauliflower: Remove the leaves and core from the cauliflower head, then cut it into bite-sized florets. Aim for uniform pieces to ensure even cooking.
3. Cook the Cauliflower: You can steam or boil the cauliflower florets until they are tender but still firm. This usually takes about 5-7 minutes. Once cooked, drain the cauliflower and set it aside.

Make the Cheese Sauce

1. Melt the Butter: In a large saucepan melt the butter over medium heat.
2. Add the Milk or Cream: Slowly pour in the milk or cream, whisking continuously to avoid lumps. Continue to cook over medium heat until the mixture begins to simmer and thicken.
3. Incorporate the Cheese: Gradually add the shredded cheese, one handful at a time, stirring constantly until the cheese is fully melted and the sauce is smooth. Add the rest of the spices and mustard and season with salt and pepper to taste.

Combine and Bake

1. Mix the Cauliflower and Cheese Sauce: Pour the cauliflower and cheese mixture into a greased baking dish, spreading it out evenly.
2. Topping: Cover evenly with the bread crumbs.
3. Bake: Place the baking dish in the preheated oven and bake for 20 minutes, or until the top is golden and bubbly.

Serve and Enjoy

1. Let It Cool: Allow the cauliflower mac to cool for a few minutes before serving. This helps the sauce set and makes it easier to serve.
2. Add Optional Toppings: Add any toppings you would like or parsley if using.
3. Serve: Dish up your cauliflower mac and cheese and enjoy this healthier twist on a classic comfort food!

Serving Suggestions

Cauliflower mac and cheese is a versatile dish that can be enjoyed on its own or as part of a larger meal. Here are some serving suggestions to inspire you:

As a Side Dish

Mac and cheese is always a hit at picnics, bbqs, or as a veggie side at Holiday dinners or potlucks. Serve alongside burgers, salad, sandwiches, or kabobs.

As a Main Course

Turn your cauliflower mac and cheese into a main course by adding protein and extra vegetables. Serve with a side of garlic bread or a simple cucumber and tomato salad for a complete and satisfying meal.

For Meal Prep

Cauliflower mac and cheese can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven for a quick and convenient meal. It’s also freezer-friendly; just be sure to thaw in the fridge before reheating.

Try these other recipes:

Roasted Cauliflower with Lemon Tahini Dressing

Roasted Butternut Squash

The Best Seasoned Potato Wedges

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Cauliflower Mac and Cheese

A creamy and cheesy take on the comforting classic made with cauliflower instead of pasta. All the flavor and texture of mac and cheese but without all the carbs and calories. This is also easy to make gluten free or dairy free!

Course Main Course, Side Dish

Cuisine American

Keyword cauliflower, mac and cheese

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 head of cauliflower-washed and trimmed
• 1 tbsp plant-based butter (can sub for real butter)
• 1/4 cup dairy-free heavy cream (sub for real cream if desired)
• 1/4 cup soy milk (or sub preferred milk)
• 1/2 cup shredded cheddar cheese (or sub for dairy-free)
• 1/2 cup shredded gruyere cheese (or sub for dairy-free)
• 1 tsp Dijon mustard
• 1 tbsp nutritional yeast (optional)
• 1 tsp onion powder
• 1 tsp garlic powder
• salt and pepper to taste
• 1 cup panko bread crumbs (can sub for gluten-free bread crumbs)
• parsley garnish (optional)

Instructions

• Preheat oven to 400 degrees and grease a 9×9 casserole dish.
• Wash and trim cauliflower. Cut into bite-size florets and boil in salted water for about 5 minutes until slightly tender. Drain and pour into the prepared casserole dish.
• Combine the butter, milk, heavy cream, cheese, mustard, and spices in a saucepan over medium heat. Stir often until the sauce thickens slightly and the cheese is fully melted.
• Pour the sauce over the cauliflower. Top with bread crumbs and place in the oven until bread crumbs are well browned, or about 17-20 minutes.
• Serve warm and top with chopped parsley if desired. Store leftovers in an airtight container in the fridge for 3-5 days.

The post Cauliflower Mac and Cheese appeared first on The Hungry Carrot.

This roasted cauliflower with a lemon tahini dressing is topped with chopped nuts, shredded cabbage, parsley, and flaky sea salt to create a dish that is not only visually stunning but also bursting with flavor, making it the perfect centerpiece for any gathering.

Roasting a whole cauliflower may seem intimidating at first, but trust me, it’s easier than you think. Simply trim the leaves and stem, rub the cauliflower with olive oil and spices, and pop it in the oven until golden brown and tender. The result is a beautifully caramelized exterior with a melt-in-your-mouth interior.

What truly elevates this dish is the lemony tahini sauce. Tahini, a paste made from ground sesame seeds, adds a creamy richness with a hint of nuttiness that perfectly complements the earthy flavor of the cauliflower. The addition of lemon juice adds a refreshing tang, brightening up the entire dish.

Once roasted to perfection, drizzle generously with lemony tahini sauce, sprinkle chopped nuts and parsley for added crunch and depth of flavor, and thinly sliced cabbage adds a pop of color and texture. Sprinkle with flaky sea salt to enhance the flavors and create a perfect balance of salty and savory. It’s sure to impress at gatherings, but honestly, it’s so good that you could easily find yourself polishing off the entire cauliflower on your own!

Instructions

1. Preheat oven to 450 degrees. Wash the cauliflower and trim any longer leaves. Leave some leaves on the base of the cauliflower as they are delicious when roasted. If the cauliflower does not sit flat, slice the bottom of the cauliflower until it sits evenly.
2. Heat a large pot of water to boiling. Add the cauliflower, reduce heat, and cover. Simmer for about 8-10 minutes.
3. Drain the cauliflower on a cooling rack or some paper towels for a few minutes until it cools down.

4. Prepare a baking sheet with parchment paper. Place the cauliflower on the baking sheet and drizzle with oil. Rub the turmeric, cumin, paprika, and salt until evenly covering the cauliflower. Use gloves to avoid any staining from the turmeric. Drizzle with a little more olive oil and flaky salt if desired.

5. Roast for 45 minutes until golden and slightly charred. Adjust the time based on how large your cauliflower is.
6. While the cauliflower roasts, make the tahini sauce. Whisk together the tahini, lemon juice, garlic, and oil until smooth. Add water and whisk well until you reach a drizzling consistency. Add more water if necessary.

7. Place the roasted cauliflower on a serving dish and let cool for a few minutes. Drizzle with the tahini sauce and top with parsley, cabbage, peanuts or pistachios, and extra flaky salt.
8. Store any leftovers in a covered container for 3-5 days.

Try these other recipes:

Fall Harvest Quinoa Salad with Butternut Squash

Roasted Butternut Squash

Roasted Red Pepper and Tomato Pasta

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Roasted Cauliflower with Lemon Tahini Dressing

This roasted cauliflower with a lemony tahini dressing is topped with chopped nuts, shredded cabbage, parsley, and flaky sea salt. This dish is not only visually stunning but also bursting with flavor, making it the perfect centerpiece for any gathering.

Course Main Course, Side Dish

Cuisine Mediterranean, Middle Eastern

Keyword roasted cauliflower, tahini

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

Cauliflower

• 1 whole cauliflower
• 2 tbsp olive oil, plus extra for drizzling
• 1/2 tbsp turmeric
• 1 tbsp cumin
• 1/2 tbsp flaky salt
• 1 tsp paprika

Tahini Sauce

• 1/3 cup tahini mixed well
• 3 tbsp lemon juice
• 1 tbsp minced garlic
• 1/2 tbsp olive oil
• 1/2 cup water, plus extra for thinning

Garnish

• chopped parsley
• chopped nuts, peanuts or pistachios
• shredded purple cabbage
• flaky salt

Instructions

• Preheat oven to 450 degrees. Wash the cauliflower and trim any longer leaves. Leave some leaves on the base of the cauliflower as they are delicious when roasted. If the cauliflower does not sit flat, slice the bottom of the cauliflower until it sits evenly.
• Heat a large pot of water to boiling. Add the cauliflower, reduce heat, and cover. Simmer for about 8-10 minutes.
• Drain the cauliflower on a cooling rack or some paper towels for a few minutes until it cools down.
• Prepare a baking sheet with parchment paper. Place the cauliflower on the baking sheet and drizzle with oil. Rub the turmeric, cumin, paprika, and salt until evenly covering the cauliflower. Use gloves to avoid any staining from the turmeric. Drizzle with a little more olive oil and flaky salt if desired.
• Roast for 45 minutes until golden and slightly charred. Adjust the time based on how large your cauliflower is.
• While the cauliflower roasts, make the tahini sauce. Whisk together the tahini, lemon juice, garlic, and oil until smooth. Add water and whisk well until you reach a drizzling consistency. Add more water if necessary.
• Place the roasted cauliflower on a serving dish and let cool for a few minutes. Drizzle with the tahini sauce and top with parsley, cabbage, peanuts or pistachios, and extra flaky salt.
• Store any leftovers in a covered container for 3-5 days.

The post Roasted Cauliflower with Lemon Tahini Dressing appeared first on The Hungry Carrot.