Cauliflower Mac and Cheese
This cauliflower mac and cheese is a cheesy cauliflower bake that’s creamy, golden, and full of flavor. Perfect as a healthy, low carb, or keto cauliflower mac and cheese, it’s an easy casserole for weeknight dinners or holiday tables.
This isn’t your average mac and cheese — it’s a cheesy vegetable bake that sneaks some color onto your plate without sacrificing an ounce of comfort.
Roasted cauliflower florets bring a subtle sweetness and hearty texture, while a blend of cheddar, mozzarella, and Parmesan delivers an irresistible, hearty flavor we all crave.
Finished with a crisp, buttery panko topping, this dish offers the best of both worlds: rich and indulgent, yet just a little lighter thanks to the roasted cauliflower base. It’s cozy enough for a weeknight dinner and special enough to earn a place on your holiday table.
Every bite delivers creamy, cheesy layers balanced by a satisfying crunch. It’s a dish that manages to feel both familiar and delightfully unexpected.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Freeze the baked casserole (without the panko topping) in a freezer-safe dish. Thaw overnight in the refrigerator and reheat in the oven. Add fresh topping before reheating for the best texture
Serving
- Sprinkle with fresh parsley, thyme, or a dash of smoked paprika for color and a hint of spice
- For festive occasions, bake in individual ramekins for an elevated presentation
Substitutions
- Use any combination of melty cheeses like fontina, Gruyère, or Monterey Jack. For a sharper flavor, increase the Parmesan or add a bit of blue cheese
- Mix in roasted broccoli, spinach, or peas for more nutrition without compromising creaminess
Ingredients:
- 1 pound cauliflower florets
- 1 tablespoon olive oil
- 1 teaspoon garlic salt
- 3 tablespoons butter, plus more for greasing pan
- 2 tablespoons flour
- 2 cups whole milk
- 2 cups shredded cheddar
- 1 cup shredded mozzarella
- ½ cup Italian-style panko breadcrumbs
- ¼ cup grated Parmesan
Method
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Step One:
Roast the cauliflower
Heat oven to 400 F and line a baking sheet with parchment paper. Toss cauliflower florets with olive oil and garlic salt and then spread evenly on the baking sheet. Roast 30 minutes, or until tender and golden. Set aside and keep oven at 400 F.
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Step Two:
Make the cheese sauce
Butter a 9-by-13-inch baking dish and set aside.
Melt 1 tablespoon butter in a heavy-bottomed pot over medium heat. Whisk in flour and cook for 1 minute. Slowly pour in milk, whisking constantly to avoid any lumps.
Reduce heat to medium-low and let thicken for 2–3 minutes. Remove from heat and whisk in cheddar and mozzarella until melted and a thick sauce has formed.
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Step Three:
Assemble the topping
Add roasted cauliflower to the cheese sauce and stir until coated. Pour mixture into the prepared baking dish. In a small bowl, melt remaining 2 tablespoons butter. Stir in panko breadcrumbs and Parmesan until combined. Sprinkle mixture evenly over the top.
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Step Four:
Bake and serve
Place dish in 400 F oven. Bake 15–18 minutes, or until the topping is golden and crisp. Let cool for 5 minutes before serving.