Cauliflower Mac and Cheese (Print-Friendly Version)
Roasted cauliflower smothered in a creamy cheese sauce with cheddar, gruyere and Monterey Jack for a delicious low-carb comfort dish.
# What You Need:
→ Vegetables
01 -
1 large head (or 2 small heads) cauliflower, cut into small bite size pieces (about the size of gnocchi)
→ Seasonings
02 -
2 Tbsp. olive oil
03 -
1/2 tsp. salt
04 -
1/4 tsp. freshly ground black pepper
05 -
1 tsp. garlic powder
06 -
1/4 tsp. onion powder
07 -
1/4 tsp. paprika (optional)
→ Dairy
08 -
1 1/2 cups heavy whipping cream (can substitute milk or use a combination to equal 1 1/2 cups)
09 -
4 ounces cream cheese, cut into small cubes
10 -
1 cup shredded cheddar cheese
11 -
1 cup gruyere cheese, shredded
12 -
1/2 cup shredded Monterey Jack cheese
# How to Make It:
01 -
Preheat oven to 220°C (425°F). Place cauliflower pieces on a baking sheet lined with foil or parchment paper. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Bake for 15-20 minutes until softened and lightly browned in spots.
02 -
In a large pot over low heat, add heavy cream and cream cheese. Whisk continuously until cream cheese is completely melted. Add cheddar, gruyere, and Monterey Jack cheeses, stirring until fully melted and smooth. Mix in garlic powder, onion powder, and remaining seasonings.
03 -
Once the cheese mixture comes to a gentle simmer, immediately remove from heat and whisk vigorously. Add the roasted cauliflower and fold gently until all pieces are thoroughly coated in cheese sauce. Serve immediately, garnishing with a light sprinkle of paprika if desired.
# Additional Tips:
01 -
You can customize this dish with your preferred cheese combination, maintaining a total of 2 1/2 cups.
02 -
Watch the cheese sauce carefully to prevent overcooking, which can cause it to solidify.