Cauli-Mac and Cheese Bake

Excerpted and adapted from KETO FRIENDLY RECIPES: BAKE IT KETO© 2020 by Jennifer Marie Garza. Book photography © 2020 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Cauli-Mac and Cheese Bake will satisfy all your comfort food cravings without all of the guilt. This super easy recipe is lower in calories and carbohydrates. It’s an especially great option for those following a low carb or keto diet, and is also naturally gluten free.

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While I create a lot of low carb and keto-friendly recipes myself, I am always excited to see what other delicious recipes my fellow food bloggers are cooking up.

This recipe for Cauli-Mac and Cheese is adapted from the recipe of the same name in Jennifer Marie Garza’s new keto cook: Keto Friendly Recipes: Bake It Keto. I followed her recipe exactly, then added an optional almond flour bread crumb and baked the dish in the oven.

Jennifer’s book has a ton of helpful information when it comes to keto baking. This is an area that I haven’t dabbled in too much yet, so I found the content very helpful and can’t wait to try more of her recipes. The Cheesy Biscuit Chicken Pot Pie and Frosted Sugar Cookie Bars are two that I want to try as soon as possible!

You can find her book on Amazon.com if you want to check it out.

Why This Recipe Works

This is a quick and easy recipe. It’s like macaroni and cheese so it’s very family and kid friendly.

It’s delicious, healthy comfort food at its best!

This recipe is low carb, keto friendly, and gluten free.

How to Make Cauli-Mac and Cheese Bake

What You Need To Make This Recipe

To make this recipe, you will need:

• 1 large head of cauliflower (cut into florets)
• 1/2 cup heavy whipping cream
• 2 ounces cream cheese (at room temperature)
• 2 tablespoons unsalted butter
• 1 teaspoon dry mustard
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup sharp cheddar cheese (shredded)
• 1/2 cup Monterey Jack cheese (shredded)
• 2 tablespoons fresh parsley (chopped)

For the optional almond crumb topping, you will need:

• 2 tablespoons unsalted butter
• 1/2 cup blanched almond flour

Chef’s Tip: for the best melting and texture, shred the cheddar and Monterey Jack cheeses from a block. Pre-shredded bags of cheese contain starch which can make them gritty when melted.

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Set your cream cheese out ahead of time to allow it to come to room temperature.

Cut the cauliflower into florets and shred the cheddar and Monterey Jack cheeses. Chop the parsley and set aside.

If you are planning to make the almond flour crumb and bake this dish, pre-heat your oven to 350°F.

Create!

Bring a large pot of water to a boil over high heat. Add the cauliflower and cook until tender, 5 to 7 minutes. Drain and set aside.

In the same pot over medium heat, mix together the heavy cream, cream cheese, 2 tablespoons of butter, mustard, paprika, salt, and pepper. Cook, stirring constantly, until smooth.

Add the cheddar and Monterey Jack cheeses and stir until the cheese is melted and the mixture is smooth.

Add the cauliflower back to the pot and toss gently until it’s completely coated in the cheese sauce.

Note: At this point, you can transfer the cauliflower to a large bowl, sprinkle with the parsley, and serve it as it.

If you’d like to make an almond flour crumb and bake the dish, transfer the cauliflower mixture to a large baking dish, instead.

Melt the remaining 2 tablespoons of butter and stir in the almond flour with a fork until it resembles crumbs. Sprinkle on top of the cauliflower.

Bake, uncovered, for 20-25 minutes or until the crumbs start to lightly brown.

Present!

Garnish with the fresh parsley and serve hot.

Tips and Techniques

• For the best melting and texture, shred the cheddar and Monterey Jack cheeses from a block.
• Store leftovers tightly covered in the refrigerator. Use within 5 days.

FAQ’s

Can You Freeze Cauliflower Mac and Cheese?

Yes. You can prepare the casserole up to the point of baking it, then cover tightly with foil and place in the freezer. Use within 3 months for the best results.

To reheat, allow it thaw in the refrigerator overnight, then bake as instructed.

More Cauliflower Recipes

• Keto Cauliflower Au Gratin
• Cheesy Cauliflower Soup
• Loaded Bacon Ranch Cauliflower Salad
• Cheesy Buffalo Cauliflower Bites
• Roasted Garlic Cauliflower Hummus
• Cauliflower Hash Browns
• Loaded Cauliflower Bites
• Sesame Cauliflower

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