Description

This Cauliflower Mac Cheese is a delicious and creamy low-carb alternative to traditional macaroni and cheese. Roasted cauliflower florets are smothered in a rich cheese sauce made with cheddar, Colby Jack, and cream cheese, seasoned with paprika and mustard powder for depth of flavor. Perfect for a comforting side dish or a vegetarian main, it delivers all the cheesy satisfaction without the pasta.

Ingredients

Scale

Cauliflower

1 head cauliflower
1 tablespoon olive oil
Salt, to taste
Black pepper, freshly cracked, to taste

Cheese Sauce

½ cup heavy cream
4 ounces cheddar cheese, freshly shredded
4 ounces Colby Jack cheese, freshly shredded
2 ounces cream cheese, at room temperature
½ tablespoon paprika
½ tablespoon mustard powder

Garnish

Fresh chopped parsley
Freshly cracked black pepper

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Instructions

Preheat Oven: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Prepare Cauliflower: Chop the cauliflower into bite-sized pieces. Toss them evenly with olive oil, salt, and freshly cracked black pepper to coat well.
Roast Cauliflower: Spread the cauliflower pieces evenly on the prepared baking sheet. Roast in the preheated oven for about 20 minutes, or until the florets are tender and lightly browned.
Make Cheese Sauce: While the cauliflower roasts, place a medium saucepan over medium heat. Whisk together heavy cream, paprika, mustard powder, cheddar cheese, Colby Jack cheese, and cream cheese. Stir frequently until the cheese melts completely and the sauce is smooth and creamy.
Combine Cauliflower and Sauce: Once the cauliflower is roasted, add it to the cheese sauce in the saucepan. Gently stir to coat all the cauliflower pieces thoroughly with the sauce.
Garnish and Serve: Transfer to serving plates or a baking dish. Sprinkle freshly cracked black pepper and chopped parsley over the top. Serve warm for best flavor and texture.

Notes

You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
For an extra crispy texture, you can broil the cauliflower for 2-3 minutes after roasting, watching carefully to avoid burning.
This dish is naturally gluten-free and vegetarian, making it suitable for those diets.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Feel free to add a sprinkle of nutmeg to the cheese sauce for additional warmth and flavor.