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Creamy cauliflower mac and cheese with golden cheese sauce and roasted florets

Cauliflower Mac and Cheese

All the creamy, cheesy comfort of classic mac — made with roasted cauliflower instead of pasta. Low-carb, naturally gluten-free, and ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the cauliflower
  • 1 large head cauliflower, cut into bite-sized florets about 2 lbs / 900g
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
For the cheese sauce
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour or 1 tbsp cornstarch for gluten-free
  • 1½ cups whole milk, warmed
  • ½ cup heavy cream
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon dry mustard powder
  • ½ teaspoon kosher salt adjust to taste
  • ¼ teaspoon black pepper
  • 1½ cups sharp cheddar cheese, freshly grated from a block
  • ½ cup Gruyère or white cheddar, freshly grated from a block
  • ¼ cup freshly grated Parmesan, from a block
Optional topping
  • ½ cup panko breadcrumbs skip for gluten-free / strict low-carb
  • 1 tablespoon unsalted butter, melted
  • 2 tablespoons freshly grated Parmesan, from a block
  • Pinch of smoked paprika

Method
 

  1. Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast for 20–25 minutes until golden and slightly charred at the edges.
  2. While the cauliflower roasts, make the cheese sauce. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes to remove the raw flour taste.
  3. Gradually whisk in warmed milk and cream. Cook, stirring constantly, for 4–5 minutes until the sauce thickens to a creamy consistency.
  4. Reduce heat to low. Add garlic powder, smoked paprika, dry mustard, salt, and pepper. Stir to combine.
  5. Add the cheddar, Gruyère, and Parmesan in two batches, stirring until fully melted and smooth between each addition. Do not boil.
  6. Remove cauliflower from oven. Transfer to a baking dish (or serve as-is). Pour cheese sauce over the roasted cauliflower and fold gently to coat.
  7. Optional: mix panko with melted butter and Parmesan, scatter over the top, and broil for 3–4 minutes until golden and bubbling.
  8. Serve immediately, garnished with extra Parmesan and a pinch of smoked paprika.

Notes

Always grate your cheese from a block. Pre-shredded cheese contains anti-caking agents that cause a grainy, broken sauce.
For strict keto or low-carb: skip the panko topping and use cornstarch instead of flour in the roux.
Don’t skip roasting: steamed cauliflower will make the dish watery. Roasting concentrates the flavor and keeps texture firm.
Make it ahead: roast cauliflower and make the cheese sauce separately, refrigerate for up to 2 days, then combine and bake when ready.
Storage: keeps in an airtight container for up to 3 days. Reheat in the oven at 350°F with a splash of milk to restore creaminess.