Easy Cauliflower Mac & Cheese (Low-Carb & Keto)

For those prioritizing a lower-carb profile without sacrificing comfort, this recipe replaces pasta with roasted cauliflower. The “Gold Standard” secret to avoiding a watery dish is the roasting process; rather than steaming or boiling, which adds moisture, we roast the cauliflower at high heat. This creates a firm, nutty base that allows the rich, cheddar-heavy sauce to cling to every crevice, providing a texture that is just as satisfying as the original but packed with Vitamin C.

Recipe Details

• Prep Time: 10 Min
• Cook Time: 20 Min
• Total Time: 30 Min
• Yield: 4 Servings
• Calories: 245 kcal per serving

Ingredients:

The “Mac” Base

• 1 large head Cauliflower, cut into small, bite-sized florets
• 1 tbsp Avocado Oil
• 1/4 tsp Salt & Black Pepper

The “Gold Standard” Cheese Sauce

• 1/2 cup Heavy Cream (or full-fat Coconut Milk for dairy-free)
• 2 oz Cream Cheese, softened (Stabilizer)
• 1.5 cups Sharp Cheddar Cheese, shredded
• 1/2 tsp Garlic Powder
• 1/2 tsp Smoked Paprika (for depth of color)
• 1/4 tsp Ground Mustard (The secret to a sharp tang)

The Finishing Touch

• 2 tbsp Fresh Chives, chopped
• Red Pepper Flakes (Optional)

Preparation Steps:

1. The Dry Roast

1. Preheat your oven to 425°F (218°C).
2. Toss the cauliflower florets with avocado oil, salt, and pepper. Spread them in a single layer on a parchment-lined sheet.
3. Roast for 15–18 minutes until the edges are golden-brown and the cauliflower is tender but still has a bite. This removes the sulfurous smell and concentrates the natural sweetness.

2. Building the Sauce Base

4. While the cauliflower roasts, place a small saucepan over medium-low heat. Add the heavy cream and cream cheese.
5. Whisk constantly until the cream cheese has completely melted. This creates a smooth, professional-grade stabilizer for your sauce.

3. The Cheese Melt

6. Reduce the heat to the lowest setting. Add the shredded cheddar, garlic powder, smoked paprika, and ground mustard.
7. Whisk gently until the cheese is melted and the sauce is glossy and thick. It should be heavy enough to coat a spoon.

4. The Final Fold

8. Place the roasted cauliflower into a large mixing bowl. Pour the warm cheese sauce over the florets and toss gently with a spatula.
9. Transfer to a serving dish and garnish with fresh chives and red pepper flakes.

Expert Tips:

• The Keto “Breadcrumb”: If you miss the traditional crunchy topping, sprinkle 1/4 cup of almond flour mixed with a teaspoon of melted butter over the top and broil for 2 minutes before serving.
• Broken Sauce Prevention: Keep the heat extremely low when adding the cheddar. High heat causes the proteins in the cheese to tighten and the oil to separate, resulting in a greasy, grainy sauce.