Enjoy the comfort of mac and cheese while cutting carbs and eating more veggies!
For most of us, it’s a good idea to add more vegetables to our diet while also trying to reduce our carbs. Of course, that makes it a little more difficult to enjoy classic comfort foods like mac and cheese. Who among us can resist a tasty bowl of mac and cheese? This is precisely why making cauliflower mac and cheese is a great idea. This dish still has the cheesy goodness of mac and cheese but uses roasted cauliflower instead of pasta, giving you the best of both worlds.
If you think about it, substituting pasta for cauliflower is no big deal. Roasted cauliflower has a mild, slightly sweet flavor, and tends to take on the taste of seasonings and other ingredients it’s combined with. You can add any type of cheese you want and even play around with various seasonings to get the mac and cheese to taste exactly as you like it, while also having the benefit of eating cauliflower instead of pasta.
Is Cauliflower Mac and Cheese Healthy?
One of the advantages of this recipe is that it has fewer carbs than traditional mac and cheese. Cauliflower is a nutrient-dense vegetable that contains vitamins C, K, and B6, among others. It’s also a good source of fiber. Just keep in mind that while the cheese provides calcium, it also contributes to a high amount of fat in this dish. There are around 30 grams of fat and 16 grams of saturated fat per serving, so if you’re watching your fat intake, this may not be the ideal recipe.
Finely Chopped Florets
When you make cauliflower mac and cheese, don’t forget that the cauliflower is the most important ingredient. Try to find a fresh head of cauliflower that’s at least 2 pounds in weight. Make sure you cut the florets into small pieces. Cutting each piece into roughly the same size will also help ensure the pieces cook evenly
How to make ahead and store
If you’re making this ahead of time, combine the cheese sauce and roasted cauliflower in the baking dish; cover it and store in the fridge until you’re ready to put it in the oven. With cooked leftovers, let them cool before placing them in an airtight container to store in the fridge for up to 5 days.
Serving Suggestions
More often than not, cauliflower mac and cheese is just a side dish. Of course, it’s a versatile one, so you can pair it with a wide array of main courses. One option I love is Firecracker Chicken, because its spicy nature is a nice complement for gooey cheese. I’m also a big fan of having mac and cheese with hot dogs and burgers, including Chili Dogs or Bacon-Wrapped Hot Dogs. Finally, you can make this a vegetarian-friendly meal by pairing cauliflower mac and cheese with a Falafel Burger instead of a burger made of meat.
Ingredients
- 1 large head cauliflower cut into florets
- 2 1/2 tablespoons olive oil
- 1 tablespoon flour
- 1 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 pinch nutmeg
- Black pepper to taste
- Salt to taste
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Panko bread crumbs for topping optional
Instructions
- Preheat the oven to 425 degrees F.
- Toss cauliflower florets with olive oil, flour, and a pinch of salt, then spread on a baking sheet. Roast for 15-18 minutes until tender.
- In a saucepan over medium heat, combine heavy cream, garlic powder, onion powder, black pepper, nutmeg, and salt. Bring to a simmer.
- Reduce heat and add cheddar cheese and Monterey Jack cheese, stirring until melted and smooth.
- Combine roasted cauliflower and cheese sauce in a baking dish. Sprinkle on panko bread crumbs if using. Bake in the oven at 425 degrees F for about 15 minutes until bubbly.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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