Originally posted on https://kathrynskitchenblog.com/the-best-cauliflower-mac-and-cheese/

What's for dinner tonight? How about...

The absolute best Cauliflower Mac & Cheese - EVER

This low carb side dish is on repeat at our house- we just can’t get enough. I love how cauliflower is a versatile vegetable and can be used in numerous recipes. Cauliflower recipes have been trending for years since they’re low carb, nutritious, and basically serve as a blank slate for flavor.

What you need:

  • Cauliflower – One large head of cauliflower or two small heads. Fresh cauliflower is much better than frozen cauliflower rice for this keto cauliflower mac.
  • Olive oil – You could really use any neutral oil that you have on hand.
  • Salt + black pepper – One of the best parts of this recipe is the simplicity! It only requires minimal kitchen staple seasonings.
  • Garlic powder – Or not. If you’re a huge fan of garlic, you could certainly replace this with fresh minced garlic for a stronger flavor.
  • Onion powder – Onion powder can also be increased or decreased based on personal preference.
  • Heavy whipping cream – Helps add to the creaminess of your low carb cauliflower mac. You could also use milk if you prefer, it may change the consitency a bit. Sometimes I’ll use both and divide them in the recipe.
  • Cream cheese – If you’re trying to keep this cheesy cauliflower recipe on the healthier side, I would use a low fat cream cheese.
  • Cheese – Try a combination of Cheddar, Monterey Jack and Gruyere cheese, but feel free to choose whichever cheeses you prefer. It is also a great way to clean out the odds and ends in the fridge.


Cutting the cauliflower into smaller uniform pieces will ensure they all cook at the same rate. I also love a few crispy pieces so I cut some into even smaller pieces. You can cut your cauliflower into bigger pieces if you prefer but you will have to roast them for a little longer or settle for a snap in the middle.
Simply place the cauliflower pieces in an even layer on a baking dish lined with parchment paper or foil. Drizzle with olive oil, salt and pepper and roast cauliflower for 15-20 minutes.
Optional:If you are a lover of that char, like me, you can opt to switch it over to broil for a quick blitz of heat. Make sure to keep a watchful eye to prevent burning- especially if you used parchment paper.



After you’ve achieved tender cauliflower, it’s time to make the gooey sauce. This is my favorite part! Use your favorite cheese combinations as long as it equals 2 1/2 cups total. This cheese sauce is straightforward to make.

    1. Whisk together the cream and cream cheese (make sure to cut into pieces so it melts faster) in a saucepan until combined.
    2. Add in the rest of the ingredients and vigorously whisk until combined and cheese is smooth. Once the sauce is melted, remove from the heat immediately. It is important to keep an eye because you don’t want to over cook it otherwise it will turn into a solid. All stovetops vary so this cheese sauce may cook a little quicker or slower depending on your stove.
    3. The last step is to combine it all together! Combine the cream sauce with the cauliflower pieces until they are well coated.


Store leftovers in an airtight container for up to 5 days.

To reheat, simply reheat in the microwave or even warm it up in the oven. If it seems a little dry, you could always add a splash of milk. You can also do this in a small saucepan over low heat on the stovetop.