Keto Cauliflower Mac and Cheese
Low-carb creamy cheese sauce with roasted cauliflower instead of pasta. Satisfying, cheesy, and ready in 25 minutes—perfect for keto and low-carb diets without sacrificing flavor.
Prep: 10 min
Cook: 20 min
Servings: 4
Ingredients
- 4 cups cauliflower florets
- 3 tbsp butter
- 1 cup heavy cream
- 2 cups sharp cheddar cheese shredded
- 0.5 cup gruyere cheese shredded
- 0.5 tsp dijon mustard
- 0.5 tsp garlic powder
- 0.75 tsp salt
- 0.5 tsp black pepper
- 0.125 tsp nutmeg pinch
- 1 tbsp olive oil
- 0.25 cup parmesan cheese for topping
- 1 tsp fresh thyme
Instructions
- Preheat oven to 400°F. Toss cauliflower florets with olive oil, salt, and pepper. Spread on a sheet pan and roast for 15-20 minutes until the edges are golden and caramelized but the cauliflower is still tender.
- While cauliflower roasts, melt butter in a saucepan over medium heat. Whisk in heavy cream and bring to a gentle simmer.
- Remove from heat and add shredded cheddar cheese and gruyere in handfuls, stirring constantly until melted and smooth. The sauce should be creamy and glossy.
- Season with dijon mustard, garlic powder, salt, black pepper, and nutmeg. Taste and adjust seasonings—the sauce should be rich and savory with a hint of tanginess from the mustard.
- Transfer roasted cauliflower to a baking dish. Pour the cheese sauce over the top and stir gently to combine. If you like a crispy top, sprinkle parmesan cheese and fresh thyme over the surface.
- Bake for 5-10 minutes if you added toppings, or serve immediately if you didn't. The texture should be creamy with tender-crispy cauliflower throughout. Serve hot as a side or main dish.