Description
A creamy, indulgent low-carb cauliflower mac and cheese that uses a roux-based cheese sauce and roasted florets for a rich, restaurant-quality side dish perfect for keto and gluten-free diets.
Ingredients
Scale
- 1 large head of cauliflower (about 2–2.5 pounds / 900g-1.1kg), cut into bite-sized florets
- 2 tablespoons unsalted butter (for cauliflower)
- 1 teaspoon garlic powder
- 1 teaspoon sea salt (for cauliflower)
- Black pepper to taste
- 2 tablespoons unsalted butter (for roux)
- 2 tablespoons all-purpose flour (or almond flour for keto)
- 1 cup low-sodium chicken broth (or vegetable broth for vegetarian)
- 1 cup heavy cream (full-fat)
- 2 cups freshly grated sharp cheddar cheese (about 200g)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Optional: 1/2 cup cooked bacon bits
- Optional: 1/4 cup fried onions
Instructions
- Preheat oven to 400°F (200°C). Toss cauliflower florets with melted butter, garlic powder, salt, and pepper on a large baking sheet. Spread in a single layer.
- Roast cauliflower for 20-25 minutes, flipping halfway, until edges are golden brown and crispy. Remove and set aside.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Whisk in flour and cook for 1-2 minutes until light golden to create a roux.
- Slowly whisk in chicken broth, then heavy cream. Simmer for 3-4 minutes until sauce thickens and coats the back of a spoon.
- Remove skillet from heat. Stir in Dijon mustard and smoked paprika. Gradually add grated cheddar cheese, stirring until melted and smooth.
- Transfer roasted cauliflower to a 9×13 inch baking dish. Pour cheese sauce over cauliflower, coating all florets. Add optional toppings like bacon.
- Bake at 375°F (190°C) for 15 minutes until bubbly and golden brown. Let rest for 5 minutes before serving.
Notes
Roast the cauliflower instead of boiling to concentrate flavor and prevent sogginess. Always grate your own cheese to avoid anti-caking agents that cause graininess. Remove the pan from heat before adding cheese to prevent seizing. Let the dish rest for 5 minutes after baking to allow the sauce to set.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 320
- Sugar: 3
- Sodium: 450
- Fat: 24
- Saturated Fat: 15
- Carbohydrates: 8
- Fiber: 2
- Protein: 18
Keywords: low-carb, keto, cauliflower mac and cheese, gluten-free, comfort food, cheese sauce, roasted cauliflower