Cauliflower mac and cheese
Cauliflower baked in a cheddar and cream cheese sauce under a browned parmesan top. Makes 4.
- Hands-on
- 18 min
- Total time
48 min, show breakdown
- Prep 10 min
- Cook 30 min
- Clean up 8 min
- Pans
- 2
- Ingredients
- 8
- Cost/serving
- $1.97
Per serving
- Calories
- 322
- Protein
- 16 g
- Fiber
- 3.2 g
- Net carbs
- 6.5 g
- Fat
- 26 g
High in (% Daily Value per serving): Vitamin C 80%, Calcium 30%, Selenium 28%, Vitamin A 26%, Riboflavin (B2) 26%, Folate 25%, Vitamin B12 23%, Vitamin K 21%, Vitamin B6 20%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already egg-free, gluten-free, nut-free, soy-free.
Ingredients for 4
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You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
1 head cauliflower (600 g)
Same amount as: about 5½ cups.
1½ cups cheddar, grated (170 g), grated
Same amount as: 360 mL.
4 tbsp cream cheese (58 g)
Same amount as: 60 mL.
4 tbsp heavy cream (60 g)
Same amount as: 60 mL.
2 tbsp parmesan, grated (10 g), grated
Same amount as: 30 mL.
1 tsp Dijon mustard (5 g)
Same amount as: 5 mL.
½ tsp garlic powder (1.6 g)
Same amount as: 2 mL.
½ tsp paprika (1.1 g)
Same amount as: 2 mL.
- salt, to taste
- black pepper, to taste
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Healthier swaps
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Optional
Adds about 0 kcal per serving.
Quantities are for 4 servings. Keeps 3 days in the fridge. Reheat in the oven so the top crisps again.
Nutrition Facts
4 servings per recipe
Serving size 1 plate (227 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 322 | ||
| Total fat | 26 g | 33% | |
| Saturated fat | 15 g | 74% | |
| Cholesterol | 77 mg | 26% | |
| Sodium | 581 mg | 25% | |
| Total carbohydrate | 9.8 g | 4% | |
| Dietary fiber | 3.2 g | 12% | |
| Total sugars | 3.9 g | ||
| Net carbs† | 6.5 g | ||
| Protein | 16 g | 32% | |
| Vitamin D | 0.59 mcg | 3% | |
| Calcium | 390 mg | 30% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 533 mg | 11% | |
| Vitamin A | 231 mcg | 26% | |
| Vitamin C | 72 mg | 80% | |
| Vitamin E | 0.78 mg | 5% | |
| Vitamin K | 26 mcg | 21% | |
| Thiamin (B1) | 0.1 mg | 8% | |
| Riboflavin (B2) | 0.33 mg | 26% | |
| Niacin (B3) | 0.85 mg | 5% | |
| Vitamin B6 | 0.33 mg | 20% | |
| Folate | 99 mcg | 25% | |
| Vitamin B12 | 0.56 mcg | 23% | |
| Magnesium | 39 mg | 9% | |
| Zinc | 2.1 mg | 19% | |
| Selenium | 15 mcg | 28% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Heat the oven to 200 °C / 400 °F. Put a large pot of salted water on to boil.
Cut the cauliflower into small florets, about 3 cm (1¼ in), the size of large macaroni.
Boil the florets 5 minutes. Drain well and spread them out in the colander for 5 minutes to steam dry.
Done looks like: A knife goes in with a little resistance. Florets look dry on the surface, not wet. Put the empty pot on low. Add the cream cheese and cream and stir until smooth. Add the cheddar a handful at a time, stirring until each melts.
Done looks like: Smooth, thick, glossy sauce with no strings or oil pooling. Stir in the mustard, garlic powder and pepper. Taste and add salt. Fold in the cauliflower until coated.
Spread it in the baking dish. Scatter the parmesan and paprika over the top. Bake 15–20 minutes.
Done looks like: Bubbling at the edges and golden brown in spots on top.
Equipment
Large pot or Dutch oven, 5 L (5 qt) $30–80
What to look for
- Heavy base so soups and chili do not scorch
- Lid that fits
Skip: Enameled cast iron is lovely but not needed. A heavy stainless pot works.
Baking dish, about 20 × 20 cm (8 × 8 in) $10–25
What to look for
- Glass or ceramic, oven-safe
- Fits your oven with room around it
Skip: Non-stick coated metal dishes; glass lasts longer.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
Silicone spatula $5–12
What to look for
- One-piece (no seam where the head meets the handle)
- Stiff enough to scrape, safe on non-stick
Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Watery sauce at the bottom of the dish | Wet cauliflower, or boiled too long so it breaks down. | Boil only 5 minutes and let it steam dry before mixing. |
| Sauce greasy or stringy | Cheese melted over high heat. | Keep the pot on low and add the cheddar in handfuls. A spoon of cream brings it back together. |
| Pale top | Oven not fully heated, or dish too deep. | Use a wide dish so the layer is about 4 cm (1½ in) deep. Finish under the grill for 2 minutes, watching closely. |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Use cheeses and cream made from pasteurized milk.