Cauliflower Mac & Cheese
Roasted cauliflower florets covered with a homemade creamy cheese sauce. The perfect low-carb, keto side dish that will satisfy your mac & cheese cravings!
Servings 4 servings
Calories 367kcal
Ingredients
- 1 head cauliflower cut into small florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup heavy whipping cream
- 4 ounces cream cheese cut into cubes
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded monterey jack cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Preheat oven to 425ºF.
- Prepare a baking sheet by covering it with parchment paper.
- Spread small cauliflower florets on baking sheet.
- Evenly cover with olive oil, salt, and pepper.
- Bake for 18-21 minutes or until cauliflower is tender.
- Prepare cheese sauce by placing heavy whipping cream and cream cheese cubes into a large saucepan. Heat over medium heat, whisking often until cream cheese is melted.
- Add cheeses, garlic powder, and onion powder. Whisk until cheese is melted and sauce is smooth.
- Add cauliflower to the cheese mixture and stir together.
- Serve immediately.
Notes
- If using frozen cauliflower, thaw before roasting.
- Roast until very tender; this helps the cauliflower absorb the cheese sauce.
- I recommend using sharp cheddar cheese for this recipe.
- Store leftovers in the fridge for up to three days.
- You can freeze this recipe for up to two months.
Nutrition
Calories: 367kcal | Carbohydrates: 4g | Protein: 4g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 96mg | Sodium: 687mg | Potassium: 109mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 1257IU | Vitamin C: 0.4mg | Calcium: 70mg | Iron: 0.2mg