Cheesy Cauliflower Mac Comfort (Printable)

Creamy cauliflower baked in a rich blend of sharp cheddar, mozzarella, and Parmesan cheese.

# What You Need:

→ Vegetables

01 - 1 large head cauliflower, cut into bite-sized florets (approximately 1.5 lbs)

→ Sauce

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons almond flour (substitute coconut flour for nut-free option)
04 - 1 cup whole milk (or unsweetened almond milk for lower carb)
05 - 1 cup shredded sharp cheddar cheese (about 4 ounces)
06 - 1/2 cup shredded mozzarella cheese (about 2 ounces)
07 - 1/4 cup grated Parmesan cheese (about 1 ounce)
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/4 teaspoon ground mustard (optional)
11 - Salt and pepper to taste

→ Topping

12 - 1/4 cup grated Parmesan cheese (about 1 ounce)
13 - 1/4 cup shredded cheddar cheese (about 1 ounce)
14 - 1 tablespoon chopped fresh parsley (optional)

# Directions:

01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 4 to 5 minutes until just tender. Drain thoroughly and pat dry with paper towels.
03 - Place the drained cauliflower evenly into the prepared baking dish.
04 - In a medium saucepan over medium heat, melt the butter. Whisk in almond flour and cook for 1 minute. Gradually whisk in milk until the mixture is smooth and slightly thickened, about 2 to 3 minutes.
05 - Reduce heat to low. Stir in cheddar, mozzarella, and Parmesan cheeses until melted and smooth. Add garlic powder, onion powder, ground mustard if using, salt, and pepper.
06 - Pour the cheese sauce evenly over the cauliflower. Stir gently to coat all pieces.
07 - Sprinkle the additional Parmesan and cheddar cheese evenly over the top.
08 - Bake uncovered for 15 to 20 minutes, until the sauce is bubbly and the topping is golden.
09 - Optionally garnish with chopped fresh parsley before serving. Serve hot.

# Expert Advice:

01 -
  • It tastes indulgent but keeps you light, no post-pasta heaviness.
  • The cauliflower soaks up the cheese sauce like a sponge, delivering flavor in every bite.
  • It comes together faster than boiling a pot of noodles and waiting for water to cooperate.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Dry the cauliflower thoroughly after boiling or the sauce will be watery and slide off instead of clinging.
  • Use freshly shredded cheese because pre-shredded contains anti-caking agents that make the sauce grainy and prevent smooth melting.
  • Don't overcook the cauliflower in the pot, it will soften more in the oven and you don't want mush.
03 -
  • If you want an extra crispy top, switch the oven to broil for the last 2 to 3 minutes and watch it closely so it doesn't burn.
  • Taste your cheese sauce before pouring it over the cauliflower and adjust the salt, sometimes the cheeses are salty enough on their own.
  • Let the dish rest for 5 minutes after baking so the sauce thickens up and doesn't run all over the plate when you scoop it.
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