Keto Cauliflower Mac and Cheese Recipe

This Keto Cauliflower Mac and Cheese will fix all your pasta cravings in less than 30 minutes!

Soft, tender steamed cauliflower bits coated with a cheesy mac and cheese sauce and only 5 grams of net carbs per serving! It’s comfort food at its best!

Optional Add-Ons

This recipe is delicious like this, but you can make it even more perfect with:

• Grilled Chicken: it won’t affect the calories or net carbs much and brings great taste.
• Bacon: for an extra boost of protein

Cut And Steam Cauliflower

First, place the cauliflower head on a chopping board and trim the outside leaves.

Next, cut the cauliflower head into small florets, bite-size of about 1 1/2 inches each.

Finally, place the florets into a steamer basket over a large saucepan of boiled water. Steam the florets for about 8 minutes.

You can also place the florets into a large mixing bowl and microwave for 6-8minutes until softer, not mushy.

Set aside the cooked cauliflower for a few minutes or until they have steamed out.

Alternatively, you can also grill the cauliflower in the oven by placing the florets sprinkled with cayenne pepper and olive oil on a baking sheet covered with parchment paper and cooking it for 10 minutes at 350°F (180°C).

For full details on how to steam a cauliflower, read my Steamed Cauliflower recipe.

Keto Mac and Cheese Sauce

Meanwhile, in a saucepan or pot, melt butter, then add almond milk, and bring to a light boil.

Then, whisk in softened cream cheese, Dijon mustard, garlic powder, paprika, salt, and pepper.

When the mixture is smooth, stir in 1 cup of each variety of shredded cheese. Keep cooking until the sauce is creamy and the cheese is melted.

Finally, stir the cooked cauliflower florets into the sauce and keep cooking for a few minutes until the cauliflower is well coated and flavored by the sauce.

Casserole Option

To turn this Keto Mac and Cheese Cauliflower recipe into a casserole, place the cheesy cauliflower florets onto a large 9×13-inch baking dish.

Sprinkle extra 1 cup cheese on top of the casserole with 1/2 cup bacon bits and bake it in the oven at 350°F (180°C) for 10 to 15 minutes or until the cheese is melted and grilled.

Serve immediately with fresh chopped herbs and keto rice on the side.

Cheese Options

I believe that the sort of cheese you use in a mac and cheese recipe is the key to making it flavorsome. Therefore, I listed below all my favorite cheese combinations for you to try.

• Munster cheese and sharp cheddar
• Shredded parmesan cheese and jack pepper cheese
• Emmental and sharp cheddar

Storage Instructions

This keto cauliflower mac and cheese recipe freezes very well in a freezable container.

Thaw it in the fridge the day before and rewarm in a small saucepan or the microwave until hot.

You can also store leftovers in the fridge for up to 3 days.

Swaps

This recipe is naturally:

• Gluten-Free
• Egg-Free
• Low-Carb
• Keto-Friendly
• Grain-Free
• Vegetarian

If you don’t like cauliflower or you don’t have cauliflower on hand now but still crave a Keto Mac and Cheese dinner, there’s a cauliflower-free option for you.

• Broccoli – steamed broccoli florets are a great keto vegetable substitute for cauliflower.
• Low-carb pasta – there are plenty of options on the market like Palmini linguine made from palm heart, Atkin pasta, or shirataki noodles.
• Zucchini zoodles – use a spiralizer and make noodles from fresh zucchinis.

Frequently Asked Questions

I’ve listed below the answers to the most common questions about this recipe.

Have you made this keto cauliflower mac and cheese casserole recipe? Share a comment or review below with me,