Keto Cauliflower Mac and Cheese

5 from 4 votes

Keto Cauliflower Mac and Cheese

When you are craving comfort food, this cauliflower recipe is perfect. This is a rich and decadent recipe that never gets old.

Prep Time15

Cook Time38

Total Time53

Course: Main Course, Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: cheesy

Servings:

Calories: 428.4kcal

Author: Wendy Polisi

Ingredients

1 large head cauliflower cut into florets
1 tablespoon olive oil
1 cup heavy cream
8 ounces cream cheese diced
1 ½ cups shredded extra-sharp cheddar cheese divided
1 cup shredded smoked gouda cheese
1 teaspoon garlic powder
1 teaspoon ground mustard
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper
¼ teaspoon cayenne pepper optional

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and arrange the cauliflower florets in a single layer.
Drizzle with oil and toss. Bake for 18 minutes.
Meanwhile, heat the cream to a simmer in a saucepan over medium heat whisking often. Stir in cream cheese, and cook until the cream cheese melts.
Reduce heat to low. Stir in the ¾ cup of the cheddar cheese and the gouda cheese.
Sprinkle with the garlic powder, ground mustard, salt, black pepper, and cayenne pepper. Cook until the cheese melts, about 3 or 4 minutes.
Add the cauliflower to the pot and toss to coat. Transfer the mixture to a 9 x 9 casserole dish. Top with the remaining ¾ cup of cheddar cheese.
Bake for 20 minutes. If desired, you can broil for a few minutes to brown the top.

Notes

Storage

Gouda cauliflower mac and cheese can be stored for about three days. Keep it sealed in the refrigerator and reheat in the oven or microwave.

Make Ahead & Freezing

This recipe can be made up to two days ahead of time and kept covered in the refrigerator.

Make sure that you let the casserole dish come to room temperature for baking if it is ceramic or glass to avoid cracking. Or you can put the casserole in the oven as you preheat it to allow it to heat up gradually.

I don't recommend freezing. The loss in texture is pretty significant. (Though it would be perfectly safe to eat.)

Nutrition