Classic Swap Cauliflower Mac

This classic swap reimagines American mac and cheese with cauliflower florets standing in for pasta. Sharp cheddar and cream cheese melt into a rich sauce that clings to every tender bite, finished with fresh chives.

Serves 4 · 10 min prep · 25 min cook

Estimate for one serving

• 320 cal
• 14g protein
• 12g carbs
• 26g fat

Every recipe here is free to read.

Ingredients

• 6 cups cauliflower florets
• 1.5 cups sharp cheddar cheese, shredded
• 4 oz cream cheese
• 1/2 cup heavy cream
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1 tsp Dijon mustard
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter
• 2 tbsp fresh chives, snipped

Instructions

1. 1Preheat the oven to 375°F. Bring a large pot of salted water to a boil.
2. 2Add the cauliflower florets and cook until just fork-tender but still holding shape, about 5–6 minutes; drain thoroughly in a colander and let steam-dry for 2 minutes.
3. 3While the cauliflower drains, melt the butter in a medium saucepan over medium heat.
4. 4Add the heavy cream, cream cheese, garlic powder, onion powder, smoked paprika, Dijon, salt, and pepper; whisk constantly until the cream cheese melts into a smooth sauce, about 3 minutes.
5. 5Reduce heat to low and stir in most of the shredded cheddar, reserving a small handful for topping, until the cheese melts into a glossy cheese sauce.
6. 6Transfer the drained cauliflower to a 9×9-inch baking dish and pour the cheese sauce over it; gently fold so every floret is coated.
7. 7Sprinkle the remaining cheddar evenly over the top.
8. 8Bake uncovered until the top is bubbly and lightly golden at the edges, 12–15 minutes.
9. 9Remove from the oven and let rest 3 minutes so the sauce thickens slightly.
10. 10Scatter snipped chives over the top and scoop into bowls for a satisfying low-carb lunch that still tastes like classic mac.