Cauliflower “Mac” and Cheese

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Cheesy Baked Cauliflower “Mac” and Cheese is perfect when you’re craving macaroni and cheese–without the pasta! It’s lower in carbs and each bowl has a healthy amount of vegetables and protein!

Cheesy Baked Cauliflower "Mac" and Cheese is perfect when you're craving macaroni and cheese–without the pasta! It's lower in carbs and each bowl has a healthy amount of vegetables and protein!
Cauliflower “Mac” and Cheese

Cauliflower makes a wonderful replacement in recipes like low-carb mashed potatoes, so why not macaroni and cheese!?

Baked Cauliflower "Mac" and Cheese in a bowl.

I’ve partnered with Real California Milk to create this cheesy, comfort food dish. This cauliflower dish is great for college students looking for healthy meals made from real food, and their parents looking for more ways to incorporate more vegetables into meals. My college age daughter was home while I was testing it, and she went nuts over this dish. She’s a big cheese fan, but tries to avoid eating too much pasta. It can be a quick study snack, main lunch or dinner, or serve it as a side dish for a multi-course meal.

College students, now that school is back in full swing, this delicious dish will help you fuel up on protein! To make a stove-top version, simply skip the last step of baking it in the oven and serve it right out of the pot.

Tips for Perfect Cheese Sauce (not grainy or gritty)

Have you ever made a mac and cheese that wasn’t creamy or smooth? Instead if was grainy or gritty? The worst! Here’s a few steps you should take for perfectly creamy cheese sauce.

  1. Use real cheese. First step to success is to start with real cheese. I used a good quality sharp cheddar to give this dish maximum flavor.
  2. You’re not limited to just cheddar. You can play around with different cheese combinations like Havarti, White Cheddar, Monterey Jack, etc.
  3. Shred your own cheese. For this recipe, grating your own cheese will give you the smoothest results.
  4. Start with a white sauce. A white sauce is made with butter or olive oil stirred with flour and milk. It thickens once it cools, then you stir the cheese into it to make your cheese sauce.
  5. Do NOT add the cheese to boiling sauce. When adding the cheese, remove the white sauce from the heat completely before adding the cheese. I usually move this to a different burner so it stops boiling. You don’t want to add the cheese to the mixture if it’s boiling/bubbling. Doing so will cause the cheese to break down causing a gritty texture.
  6. Add the cheese a little at a time. I usually do this 1/4 cup at a time, whisking in between until it’s all melted.

Is dairy nutritious?

It’s best to get your nutrients, including calcium, from real foods. That’s because whole foods like calcium-rich milk, cheese and yogurt contain several vitamins, minerals and other components associated with promoting health.

Dairy foods, such as milk and cheese from Real California Milk, are the main food source of calcium for most people in the U.S. Milk and dairy products are a healthy, tasty way to get essential vitamins and minerals. One cup of milk or yogurt and 1 ½ ounces of natural cheese each contain about 300 mg of calcium. Milk contains nine essential nutrients, including calcium, important for bone health.

For quality and sustainable dairy foods look for the Real California Milk seal on dairy products at stores across the U.S. Use the Real California Milk product locator to find products at a store near you.

Ingredients to make cauliflower mac and cheese.Making roux for cheese sauce.making a white saucemaking a cheese sauce that starts with a white sauceCheesy Baked Cauliflower "Mac" and Cheese is perfect when you're craving macaroni and cheese–without the pasta! It's lower in carbs and each bowl has a healthy amount of vegetables and protein!Cheesy Baked Cauliflower "Mac" and Cheese is perfect when you're craving macaroni and cheese–without the pasta! It's lower in carbs and each bowl has a healthy amount of vegetables and protein!

More Cauliflower Recipes You Will Love

This cheesy Baked Cauliflower "Mac" and Cheese is perfect when you're craving mac and cheese without the pasta! It's lower in carbs and filled with protein and veggies!
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4.72 from 75 votes
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Baked Cauliflower "Mac" and Cheese

8
8
8
SP
233 Cals 14 Protein 14 Carbs 14.5 Fats
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Yield: 6 servings
COURSE: Dinner, Lunch, Side Dish, Snack
CUISINE: American
Cheesy Baked Cauliflower "Mac" and Cheese is perfect when you're craving macaroni and cheese–without the pasta! It's lower in carbs and each bowl has a healthy amount of vegetables and protein!

Ingredients

  • 8 cups chopped cauliflower florets, 1/2-inch pieces (26 oz)
  • 1 tbsp Real California butter
  • 2 teaspoons olive oil
  • 1/4 cup minced onion
  • 3 tbsp flour, use ap gluten-free flour for GF
  • 2 cups fat free Real California milk
  • 7 ounces freshly grated Real California sharp cheddar, about 2 cups total
  • 1/2 teaspoons salt

Instructions

  • Preheat the oven to 400ºF.
  • Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender crisp, 6 to 7 minutes. Drain and set aside in a large bowl.
  • Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.
  • Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes, to cook out the flour.
  • Add the milk and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with 1/2 teaspoon salt and black pepper.
  • Once it becomes thick, remove from heat completely onto another burner if possible. Add the cheddar cheese, 1/4 cup at a time mixing well until cheese is all melted.
  • Stir in cooked cauliflower, then pour into a baking dish and bake until bubbly and golden, about 15 to 20 minutes. Then broil 2 minutes, or until the top is slightly browned.

Notes

If you prefer to skip the oven and make this a stove-top dish, serve it right away.

Nutrition

Serving: 11/4 cups, Calories: 233kcal, Carbohydrates: 14g, Protein: 14g, Fat: 14.5g, Saturated Fat: 8.5g, Cholesterol: 36mg, Sodium: 326mg, Fiber: 3.5g, Sugar: 7g
Blue Smart Points: 8
Green Smart Points: 8
Purple Smart Points: 8
Points +: 6
Keywords: cauliflower mac and cheese, low carb cauliflower recipes, low carb mac and cheese

Disclosure: This post is sponsored by Real California Milk. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.

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160 comments

  1. This is now one of my favorite dishes!!  I used (RecipeTinEats)Roasted Cauliflower in it and wow!!
    Thank You!

  2. Great recipe ! Love this low carb option without the pasta !

  3. Following several others’ tips, I roasted the cauliflower which took some extra time, but I think eliminated the “watery” concern that many have mentioned. Next time, I will probably use one and one-half heads of cauliflower because I felt like I had too much sauce left over (not watery…just too much). I used two different types of cheddar cheeses. The taste was very good. I wish that I hadn’t promoted it as a “different” type of mac and cheese to my family and instead just said that it was roasted cauliflower with a cheese sauce which would have tempered people’s expectations (including my own) Tasty enough to make again and better than eating processed pasta. 🙂

  4. LOVED this. It was a hit with my family. This makes lots of cheese so the next time I plan to add more cauliflower. I didn’t have enough milk so I added half & half and the result was super creamy cheese. So glad I found this.

  5. I added French onion straws to mine when I baked in oven and I must say I had a winner at the table. Kids loved it! I served it with crack chicken, but my version of crack chicken. Definitely paired amazingly together.

  6. Can this be made a day ahead and then baked?

  7. I used watered down cream, medium cheddar and parmesan cheese and added salt and pepper and garlic powder. Very tasty!

  8. The flavor was good but unfortunately the consistency of the cheese sauce was very thin and watery after baking. Did I do something wrong? I have made lots of homemade mac and cheese recipes over the years and never had this problem. Maybe using cauli instead of pasta caused the problem? The cauli was not wet when added to cheese sauce. Anyone else have this problem?

    • Cauliflower naturally retains a lot of water, especially when you steam it. I would suggest for you to roast the cauliflower instead of steaming it and then proceeding in mixing it with the cheese sauce and popping it in the oven.

  9. Instead of using “Real California” milk and cheese, can I use Wisconsin dairy? It just has more flavor than the California stuff.

    • Hello Amy – yes!  You can definitely use WI Cheese instead of CA.  I am from WI and lived in CA, and you are correct – the depth of the flavor of the WI Cheeses for certain types of cheeses is wonderful for mac and cheese dishes!     

  10. I enjoyed this a lot – the cheese sauce was very good.  I roasted the cauliflower first like some of the other commenters suggested, so I can’t speak to boiling it. It took longer to make than the recipe said, but I’m not the best chopper. I would make it again though!

  11. I made this tonight. Unbelievable. Substituted unsweetened almond milk and 2 tbsp of tapioca flour (all I had lol). It was like mac n cheese meets scalloped potatoes. I would definitely make it again.

  12. I made this tonight and it turned out well. Had a strong onion taste. I used dried minced onions- should I have used fresh onions? Al I had was whole wheat flower which gave a different consistency and color but was still good. 

  13. That was ridiculously good. The cheese sauce was delicious. I did roast the cauliflower first. I used a combo of cheddar and Swiss cheese. And put some panko on top. Wow, I will make this again. Thanks for the recipe. 

  14. This was delicious! I added some dried mustard powder and a pinch of cayenne. For cheese, I did half sharp cheddar and half gruyere. 

  15. Made this tonight and the flavor was amazing but it was VERY WET!  Like i had to strain it and put it back in the oven to dry it out a bit.  Followed the directions perfectly so i am wondering if it was the Irish cheddar cheese that i used. Looks like cauliflower mixed with cottage cheese

  16. This Looks so good. I made some this morning for breakfast with a side of bacon! so yummy! I didn’t use the flour tho cause I am watching my carbs, being a T1D. I also used a frozen bag of cauliflower so I sauteed it in olive oil to eliminate too much water in my dish. I just love mac n cheese! and making this is almost like having broccoli cheese soup too only not with the broccoli taste. Thank You so much for sharing!

  17. I really loved this recipe. I did cook it in the oven. I also added halved cherry tomatoes mixed in and panko bread crumbs on top. Fabulous flavour. Much better than the pasta version and less filling! It will become a family favourite!!!

  18. I used a bag of cauliflower rice from my freezer and used this for the sauce and it was DELICIOUS! Threw some bread crumbs on top for good measure. 

  19. no macaroni in recipe

  20. I roasted the califlour first using half a recipe. Rubbed a little olive oil on the bakeware and drizzled a tiny bit on top then sprinkled with very little parmesan cheese. This way keeps more nutrients and doesn’t get mushy. I roasted them for thirty minutes. Then followed the rest of your recipe.
    It came out great! I can’t believe I how much I ate.
    Thanks for the great recipe. And the person who recommended roasting instead of steaming the cauliflower. I ‘ll adjust the recipe to use two heads of cauliflower next time. That way it’ll fill up my lords bakeware dish/pan. And add some minced garlic when roasting it.

  21. Thank you for your time1 This worked out great, I chose to bake cauli for 7 mins then boiled for 2 min. Top came out slightly brown. This is a great way- not to waste cauli especially a large head! Thanks again

  22. Yummy—added nutmeg to the butter/milk and then panko on the top before baking.

  23. Made tonight. Just delicious. Served to company and recipe requested.

  24. This is definitely a do again in this house. Since radiation for throat cancer fried my husband’s taste buds and saliva glands, pasta has been something that is impossible for him to swallow without tons of sauce so Mac & Cheese has been off the menu. He was able to eat this and liked it enough to go for seconds!

    I am going to add some finely chopped jalapenos next time to give it some zing (another requirement for his diminished taste buds).

  25. This was terrific! Trying to eat low carb and this was cheesy and delicious.  I did add a little bit of panko bread crumbs for crunch at top which turned out great.

  26. Under the nutrition facts, the serving size reads 11/4. Can you clarify? What is 11/4? And also what measurement? Cups? Grams?
    The recipe looks great, can’t wait to try. Thank you in advance for calorie and serving info.

  27. This was fantastic and super easy! I made it for my carnivorous husband by adding grilled chicken into the mix and topped with some crumbed bacon before baking. So good!

  28. This remains a family favorite. In the week before my daughter left for college, she asked for all of her favorite foods, and this was one of them. Sometimes we do a mix of cauliflower and broccoli. Tonight we served it over baked potatoes. So good!

  29. This cauliflower mac n’ cheese was really the bomb dot com!! Lolol! I used Gouda and cheddar so it made for a really “bacony” flavor. I hesitated boiling the cauliflower because of the liquid it would produce. In hindsight, I should’ve gone with my gut and oven roasted the cauliflower before combining with the cheese sauce. I think an oven roasted cauliflower would have improved the overall texture. Either way it was delicious!!

  30. This cauliflower mac n’ cheese was really the bomb dot com!! Lolol! I used Gouda and cheddar so it made for a really “bacony” flavor. I hesitated boiling the cauliflower because of the liquid it would produce. In hindsight, I should’ve gone with my gut and oven roasted the cauliflower before combining with the cheese sauce. I think an oven roasted cauliflower would have improved the overall texture. Either way it was delicious!!

  31. This was excellent! I was pleasantly surprised. The cauliflower tastes great and it is hard to tell that you’re not eating pasta.

    I halved the recipe because 8 cups of cauliflower is two heads and I only bought one!

  32. This wa UNBELIEVABLE! My husband, I and our one year old gobbled the entire tray up. I tweeked the recipe slightly, roasted the cauliflower with garlic powder and oil instead of boiling. I used a blend of three different cheeses (parm,mozza and old cheddar) and then sprinkled a bit of pano breadcrumbs on tops before I baked it. 

    100% going into our permanent meal rotation. 

  33. I am not a fan of promoting brands. Why California butter ot cheese? Wisconsin or Kentucky has just as good dairy.

  34. Absolutely can’t wait to make this! One question, approximately what size is your baking dish? 8×8 or closer to 9×13? Thank you 🙂

  35. Taste was very good but it released a lot of water and the cheeses quickly congealed. 🙁 
    Not sure how to prevent that. 

    • I split the cauliflower head into 4 when boiling it and only cut it into smaller pieces afterward. This should reduce the water.

      Thank you for posting this recipe! I don’t have the recommended cheese on hand so I used my leftover kale pesto with white cheddar pasta sauce, leftover mozzarella and ricotta, sprinkled with panko breadcrumb. It tasted better than using real pasta.

      Will definitely make this in the future.

    • I left mine in the colander the entire time the sauce cooked. Was dry and i only used one pot

  36. Good! If I try again will make sure the sauce is thick enough and cut the cauliflower a little smaller than I did.

  37. I am not a fan of cauliflower but decided to give this a try. I used more onion than it calls for, whole wheat flour, and added Red Robin seasoned salt… delicious! Will make again…

  38. Can I use almond milk and almond flour?

  39. Delicious! I did add a few things for additional flavor: chicken bouillon, Dijon mustard, onion powder, garlic powder, black pepper, red pepper flakes, and dried parsley. It was a delicious hit!

  40. This came out like cheddar cheese soup with cauliflower. Don’t know what I did wrong.

  41. Absolutely delicious. Will definitely make again. I put Panko crumbs on the top, dotted with a teeny amount of butter (not much). OMG

  42. Would this be approx one head of cauliflower or two? 

  43. It was my 13 y/o’s turn to cook last night and she made this since I’m eating low carb now. She executed the recipe perfectly! This recipe is soo good!! I didn’t even miss the pasta. 🙌🏼 I’m trying to find the carb count, though. It only calls for 3 TB of flour though so it probably doesn’t hurt the carb count too much. But maybe the 2 cups of milk?
    Either way, I definitely recommend! 

  44. Very tasty alternative to macaroni and cheese.

  45. Is the flour in these keto friendly? If not, what’s an alternative?

  46. This was great and even the kids ate it! I added taco seasoned ground turkey and made it into taco mac. YUM!

  47. I made this for dinner last night on a whim. We typically keep stocked on frozen cauliflower florets, so I used two bags I steamed in the microwave. They worked perfectly, and the recipe was delicious. Definitely one we’ll add to the rotation. 

  48. I always search you first …Love your recipes skinny girl…every time I try one!!
    Thank you 😊

  49. it was great!!

  50. I made this. The sauce split so it gave my cheesy cauliflower a grainy texture. I think boiling the cauliflower inserted water into the sauce and made it do what it did. I think if the cauliflower was cooked the oven with the sauce at a lower temp for a longer time would have produced a better result.  

    • Maybe drain the cauliflower longer. By the time I added my cauliflower it was cooler than room temp. I boiled the cauliflower first and let it sit in the strainer while I prepared the rest of the recipe. Also, add the cheese after roux has stopped boiling. Best of luck next time.

    • Same thing happened to me.  Tasted great but looked gross

  51. Just made this and it is delicious. I had a small amount of broccoli so I lightly steamed it and arranged it across the top. I can imagine it being really good with all kinds of cheese combinations. What I had on hand was a 4 cheese blend of medium cheddar, monterey jack, asadero and Mexican white cheese. Thanks!

  52. Well…. meh. Probably my fault since I didn’t use California Dairy Products. Nothing stood out for me in this recipe. Sad.

  53. Loved it! Being diabetic I had to make a few swaps…. almond flour for reg flour and almond milk for whole milk… then I added a splash of smoked paprika and it was absolutely delicious! As a side note, I chose to cut up my cauliflower and steam it instead of boiling it. It worked out great. Love your creative recipes, Please keep them coming!!

  54. Can almond flour be substituted in this recipe?

  55. This is so delicious  !!! It’s going to be one of my go to weekly … My kids ate cauliflower shhhhh  and they loved it ❤️

  56. I’m confused about the ‘1 inch’ of water? Are we steaming the cauliflower or boiling it before the oven?

  57. I made this tonight. It was AMAZING!!!

  58. Family really enjoyed this. Husband asked for it to be added to the regular rotation. (“I’ll cut up all the cauliflower again for this!” said he). 

  59. I made this one last week. it was the first time i ever attempted something like this and it turned out good it was a lot better then the Butternut squash mac n cheese. I may next time just add a little more spices to give it a tads more flavor.

  60. Loved this recipe. I used almond milk and added broccoli. I rely on leftovers during the week and it did reheat kind of starchy. I’m going to try it again with the traditional 2, 2, 2 ratio and see if that helps reduce the starchiness. I bet this would be amazing with butternut squash as well!

  61. This is so tasty. I’ve made this twice now. I added a lb of 93% browned lean ground beef browned to meal prep for lunches. It reheats fine and has me counting down the minutes until lunch.

    For keto people: I used fairlife 2% milk and regular old flour and it’s 7 net carbs which is maybe a little high depending on how you budget your macros, but still pretty easy to fit in especially if you make it a meal instead of a side like I did.

  62. How many calories is this I’m confused by the k cal.

  63. I was extremely hesitant to make it because I am not a huge macaroni and cheese fan unless it is homemade macaroni noodles and it is piping hot! I went over to my friends house who said she was making a new cauliflower recipe, so we made it together and OMG it was incredible! It was so delicious that I went out the next day by the ingredients and made it for my family! 

  64. Can this be frozen?

  65. Has anyone added some chicken to this dish to make it more of a meal?

  66. This recipe was delicious. The cheese sauce was yummy. I added some curry powder and cayenne to my recipe, not a lot, but it gave it a nice flavor. I’m recommending this recipe to everyone. Thank you.

  67. So so yummy! I made this as a side dish for our family Christmas party, and the bowl was licked clean! Even people who were skeptical about it loved it. Definitely a repeat dish!!

  68. It’s not bad. The sauce is lovely. But it’s a cheesy cauliflower recipe and not at all Mac-ish…

  69. Could this be made in the instant pot?

  70. I don’t normally put onion, or olive oil in my cheese sauce, but I will be doing this from now on! Delicious flavours!

  71. This dish is so yummy! My teenagers loved it, and even my skeptical husband agreed that is was delicious. I made the recipe with Trader Joe’s gluten-free flour, and it was amazing.

  72. Just wanted to let everyone know that unsweetened almond milk works totally fine as a replacement for milk. There’s a bit of a nutty flavour to the dish which I didn’t notice too much!

  73. Any tips on how to make this Keto friendly and not have watery cheese? I tried using almond flour in this recipe and it didn’t do much to thicken the sauce. Please help.

  74. I think a little mustard will make this great. Right now it is okay. I know it is okay because it is the same recipe as the Baked Spaghetti Squash recipe which I have made many times over.

  75. Delicious. Although it doesn’t taste like mac & cheese to me. My husband thought it was yummy and that’s saying something

  76. Made this tonight as a side dish to air fryer chicken drumsticks with Buffalo sauce. I used frozen cauliflower (worked fine but didn’t simmer as long to keep some crunch-about 4-5 minutes) I also used almond milk in place of regular milk(didnt tell the husband). Came out wonderful! Thank you for this!

  77. Can you use frozen cauliflower? Will anything need to change about three preparation?
    Thanks!

  78. Is the serving size 2 and 3/4 cup? Or is it 1 and 1/4?  Please clarify as counting carbs for a type 1 diet.

  79. Great recipe! My 3 year old “doesn’t like” cauliflower and didn’t even realize that was what this was. Mom win!

    • That’s the best!

    • This was my first time cooking cauliflower “Mac and cheese”. Used this recipe and it came out perfect. Literally perfect. The only adjustment I made was substituting regular white flour for whole wheat flour. My husband and I both loved this dish! And I will be making it more often. Thank you so much.

  80. I’m a college student trying to be healthy on a budget and I just cooked this and it turned out amazing! Will definitely be making again

  81. Quick question! How much is 1 serving? I saw 11/4 cups but I wasn’t sure what that meant. Seemed like it meant almost 3 cups is one serving but that seemed like a lot. Thank you!! 

  82. Someone brought this to a mac & cheese cooking competition and it was *so* delicious! More than held its own against even the fanciest of mac & cheeses. Can’t wait to make it!

  83. Delish! Not macaroni (but what is). I would definitely make again and cut the recipe in half cause it make a lot and there is only 2 of us.

  84. Thanks for a healthier alternative to traditional mac&cheese. Do you think this will freeze well, or should it be used as immediately as possible?

  85. I’m sorry to ask, but I have a dairy free guest coming for Thanksgiving dinner. Do any of you dairy-free individuals recommend a good sharp cheddar substitute that would melt well for this recipe? I love Skinnytaste recipes and would love a dish like this to complement the feast 🙂

  86. We tested this early for a lower carb Thanksgiving side and were amazed at the results! I made four minor changes:
    – used a strong chicken broth to boil the cauliflower in
    – used a cheddar and Monterey jack mix
    – we only had 2% milk
    – added 1/4 c dry white wine in with the onions, butter, and olive oil in the beginning
    My husband is *not* a veggie person, but he had seconds and ate leftovers. Thank you for the recipe!

  87. My husband did the shopping and brought home frozen cauliflower, not fresh. Do you think this would work or will it get too mushy? If it will work, do I need to modify the recipe at all?

    Love your recipes! Thanks so much. 

  88. We had this tonight with leftover chicken and veggies from your Baked Chicken Thighs with Sweet Potatoes and Brussels Sprouts. The cheesiness was a nice additional layer of flavor and refresher for leftovers.

    Afterward,
    I told my partner that if he wakes up in the night and I’m not in bed, he can just go back to sleep–I’ll be out in the kitchen finishing off the cauliflower mac!

  89. So good !!!!!!!

  90. Gina. Love this recipe but cannot save it on my Pinterest board it keeps saying there isn’t anything to save can you try sending again.  I’ve tried several different ways to save. Thanks. 

  91. I think it’s important to warm the milk before adding. It can take a very long time to thicken and boil if the milk comes straight from the fridge. And cooling the sauce a bit is key.

  92. Just need some additional clarity…this dish serves 11 people and each portion per person is 4 cups?

  93. What size casserole dish should I use?

  94. Sooooo good! I added a few Pablo breadcrumbs on top before baking……. I know it added a few carbs but a LOT less than using pasta in the dish! 
    I will definitely get creative mixing cheese next time! 

  95. I’m a bit confused.  Serving size says 11/4 cup.  I can’t imagine a serving size is 2 3/4 cups.  Can you please clarify serving size.

  96. Okay, so I am clearly the odd man out weirdo that likes the kinda grittier consistency over smooth. But I can’t wait to try this!  I’m sure it will be awesome, and I will update when I do, but I do have to wonder why that more tangible consistency appeals to me over smooth/creamy? 

  97. I have found that when making a white sauce the reason it is gritty is because you have not cooked the roux enough and gotten a nice golden color to the butter and flour mixture before adding milk. Looks like a great comfort dish on a cold night. I’ll have to try this when I have a few extra smart points!

  98. Genius, you are a genius !! Is a great combination, thank you for idea and recipes

  99. This looks awesome. Do you have a recommendation for a keto friendly thickener substitute for the flour?

    • Is there a typical keto substitute you would normally use? I would imagine you just use that.

    • I was wondering the same thing. I wonder if almond flour could be a substitute as well as HWC, Instead of milk.

    • Please read above comments. One person tried almond flour and it did not thicken the roux well. Another person suggested Xanthan Gum, and a third person suggested Arrowroot. I’d expect the XG or Arrowroot would work, and those are both keto-friendly.

  100. Very easy and LOVE the taste. I did add ground mustard and nutmeg as mentioned in another post. Was a great addition! Thank you for sharing

    • How much ground mustard and nutmeg did you add?

    • Made this tonight and it was SO good! It definitely doesn’t taste like mac and cheese, but it does taste an awful lot like cheesy funeral potatoes. I can see taking this to holidays and family gatherings as a side, and even people who don’t like healthy food (myself included) would enjoy it!

  101. I live in Canada and we do not have “Real California” products here. Can I substitute the Milk, Butter, and Cheese with what I can find in the supermarket here? Do you have specific recommendations?

  102. Hi Gina. I’m gonna try this tonight. One question, does the cauliflower hold its crunchiness after the oven? I don’t like soft cauliflower so I was thinking about modifying cooking times. I am very excited to try this!!! Thank you 

  103. Cauliflower cheese is a traditional British dish and is delicious. I usually add ground mustard and nutmeg to the sauce.

    • I always add mustard to mac & cheese, but am not a big nutmeg fan.
      How much nutmeg to use so it doesn’t overwhelm the dish??

  104. Will this keep well enough that you could do the stove top portion ahead of time (night before), and then bake it off for dinner the next day?

  105. add some small pieces of broccoli to and rotisserie chicken and you have a full meal!!