Low Carb Cauliflower Mac and Cheese
A healthier twist on classic mac and cheese, this recipe uses cauliflower instead of pasta for a creamy, cheesy, and low-carb comfort food experience that's fast and easy to make.
Equipment
- Skillet A nice big skillet that can hold all the goodness.
- Airtight container For storing leftovers.
Ingredients
Hauptzutaten
- 1 head cauliflower Cut into bite-sized florets, aim for pieces that are all about the same size.
- 1 tablespoon olive oil Just enough to get our cauliflower nicely sautéed.
- 0.5 cup heavy cream This is where the magic happens for that luscious, creamy sauce.
- 0.5 teaspoon mustard powder A little secret ingredient that adds a subtle tang and depth to the cheese sauce.
- 0.5 teaspoon paprika For a touch of color and a hint of warmth.
- 4 ounces cheddar cheese, freshly shredded Go for the good stuff! Freshly shredded cheese melts so much better.
- 4 ounces Colby Jack cheese, freshly shredded I love the melty, mild flavor this adds. You can totally mix and match your favorite cheeses here!
- 2 ounces cream cheese, room temperature This is key for an ultra-smooth and creamy sauce. Make sure it’s softened!
- Fresh chopped parsley For a pop of color and freshness right at the end.
Instructions
- First things first, take your head of cauliflower and cut it into bite-sized florets. Aim for pieces that are all about the same size so they cook evenly.
- Grab a nice big skillet – one that can hold all that goodness. Heat your olive oil over medium heat. Once it's shimmering, carefully add your cauliflower florets. We want to cook these until they're tender-crisp, which usually takes about 5-7 minutes. Give them a stir now and then so they don't stick.
- Now for the best part! Pour in the heavy cream, sprinkle in the mustard powder and paprika. Give everything a good stir to coat the cauliflower and let those flavors start melding together.
- Reduce the heat to low – this is important so our cheese sauce doesn't get too hot and become oily. Add in your shredded cheddar cheese, Colby Jack cheese, and your softened cream cheese.
- This is where you’ll see the magic happen! Keep stirring gently and continuously. Watch as the cheeses melt into a wonderfully smooth and creamy sauce that coats every single cauliflower floret. You're looking for a luscious, velvety texture.
- Dish it up right away! Garnish with that beautiful fresh chopped parsley for a little extra brightness. Dig in and savor every cheesy, comforting bite!
Notes
Tips for Success: Shred Your Own Cheese: Trust me, it often contains anti-caking agents that can make your sauce a bit grainy. Shredding your own cheese from a block will give you the smoothest, creamiest sauce. Don't Overcook the Cauliflower: We want it tender-crisp, not mushy. It will continue to cook slightly in the warm sauce. Room Temp Cream Cheese is Key: Make sure your cream cheese has softened at room temperature. This ensures it melts smoothly into the sauce without any lumps. Low Heat for Cheese: Always add your cheese over low heat to prevent it from breaking or becoming oily. Gentle heat is your friend! Prep Ahead: You can cut your cauliflower florets a day in advance and store them in an airtight container in the refrigerator.