Creamy Keto Cauliflower Mac and Cheese
This indulgent keto cauliflower mac and cheese delivers all the comfort of the classic dish without the carbs. Tender cauliflower florets are smothered in a rich, velvety three-cheese sauce made with sharp cheddar, gruyère, and cream cheese, then finished under the broiler for a golden, bubbly crust. It is the ultimate low-carb comfort food that will satisfy even the most devoted mac and cheese lover.
Tender cauliflower florets bathed in a luxurious three-cheese sauce, broiled to golden perfection for the ultimate keto comfort meal.
Nutrition per serving
Ingredients
Cauliflower
Cheese Sauce
Topping
Instructions
Preheat and Prep
Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil. Line a baking sheet with paper towels and set aside.
Blanch the Cauliflower
Add the cauliflower florets to the boiling water and cook for exactly 4. You want them just tender but still holding their shape — they will continue cooking in the oven. Drain immediately and spread on the paper towel-lined baking sheet. Pat completely dry with more paper towels. Drying is critical to avoid a watery sauce.
Roast the Cauliflower
Transfer the dried cauliflower florets to a large baking dish or cast iron skillet. Drizzle with olive oil, season with salt, and toss to coat. Roast in the preheated oven for 10 until the edges just begin to turn golden. This step adds depth of flavor and removes excess moisture.
Build the Cheese Sauce
While the cauliflower roasts, melt the butter in a medium saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the cream cheese and stir constantly until completely melted and smooth, about 2. Pour in the heavy whipping cream and whisk until fully combined and beginning to simmer gently.
Add the Cheeses and Seasonings
Reduce the heat to low. Add the shredded cheddar and gruyère one handful at a time, stirring each addition until fully melted before adding the next. Stir in the Dijon mustard, smoked paprika, onion powder, black pepper, and cayenne. Taste and adjust seasoning. The sauce should be thick, smooth, and glossy.
Combine and Top
Remove the roasted cauliflower from the oven and switch the oven to broil on high. Pour the cheese sauce evenly over the cauliflower, gently folding to coat every floret. Sprinkle the reserved half cup of shredded cheddar evenly over the top along with the crumbled bacon.
Broil to Finish
Place the dish under the broiler for 3 to 4, watching closely, until the cheese on top is melted, bubbly, and has beautiful golden-brown spots. Remove from the oven and let rest for 3 before serving.
Garnish and Serve
Scatter the freshly chopped chives over the top and serve immediately while hot and bubbling. Serve directly from the baking dish for a rustic, impressive presentation.
Substitutions
Common mistakes
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