I do like garlic but not that much! All I have to say is thank you! I have made this multiple times. I love this dish! Lives IT. I am not a Vegan. I had cauliflour i needed to use, i saw your recipe. Although i didnt have The cashews substituted tahini. Looking forward to trying your other recipes.

Thank you. I loved it! It had my family completely fooled! Great job Jeanine. I loved everything about this dish! This is the first time I made a vegan cheese sauce — fabulous!! Thank you for this terrific recipe! Wow, the vegan cheese sauce is amazing!

Love your recipes 😊. Made this last night for dinner and loved it! I did add spinach to the casserole before popping into the oven and it wilted perfectly in the sauce. Next time, I think I am going to add more veggies… perhaps some broccoli or peas and carrots for color and added nutrition 🙂.

This is wonderful reciep. Add the seasonings. Stir to combine. Almost there…. And smooth…like this. Taste it, and adjust seasoning as needed.

Oh snap. clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon Print Recipe. Pin Recipe. Description A creamy and utterly delicious low carb alternative to the classic mac and cheese.

Units US M. Preheat your oven to degrees F. Place the cauliflower pieces on a large baking sheet , and toss with enough olive oil to thinly coat each piece. Start with about 2 tablespoons, and if some pieces are still dry after tossing, add a little more olive oil.

Sprinkle a generous amount of flaky kosher salt on the cauliflower pieces then arrange them into a flat layer. Place the cauliflower in the oven on the lower middle rack and roast for minutes or until the bottoms of the cauliflower are golden brown.

Let the cauliflower cool completely. Reduce the oven temperature to degrees F. Meanwhile, melt the butter in a medium saucepan over medium-low heat.

When it starts to sizzle, add the minced garlic and cook for about 30 seconds. Add a big pinch of flaky kosher salt , black pepper, garlic powder , onion powder , cayenne pepper, dried oregano, smoked paprika , grated nutmeg, rosemary, and thyme.

Continue stirring over medium-low heat until the mixture starts to simmer and the cream has reduced and thickened. You may have to adjust the heat during this process. After 8 to 10 minutes when the cream mixture has reduced enough to become visibly thicker, larger bubbles breaking the surface, add the cream cheese if using.

Turn off the heat and add the pecorino romano or parmigiano reggiano cheese. Stir to combine, then add half of the mild cheddar, and all of the colby jack or sharp cheddar cheese. Place all of the roasted cauliflower into a medium-sized bowl , and toss in the remaining half of mild cheddar, and 2 ounces of whole milk mozzarella.

When the mixture is evenly combined, pour in half of the cheese sauce and gently fold to saturate. If you feel the mixture is too dry, add a little more cheese sauce. Pour the cheesy cauliflower mixture into a small baking dish, and bake on the middle rack of your oven until bubbly, which should take between minutes.

Remove and allow to cool for 10 minutes before eating. Prep Time: 20 minutes Cook Time: 40 minutes Category: keto, low carb Cuisine: American.

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January 6, at am. Add about ¾ cups of cashew cream or cheddar cheese and the sherry vinegar, and blend again. Add starchy pasta water, as needed, to thin the sauce.

Taste and adjust seasonings. For a richer sauce, add more cashew cream or cheese. When your pasta is al dente, set aside a cup or so of pasta water, then fully drain your pasta and the water out of the large pot. Return the cooked pasta to the pot and stir in the sauce.

Add reserved pasta water, as needed, to create a creamy sauce. Pour your pasta into a large baking dish. Place the remainder of the cauliflower florets on top. Top with a sprinkling of panko, Parmesan cheese if using and a drizzle of olive oil.

Optional: make it extra cheesy by adding a layer of sharp cheddar underneath the panko and Parmesan.

Will definitely make it again and again. This recipe was amazing! The amount of sauce was more than enough for a large head of cauliflower which was 2 lbs on the grocery receipt. I also cooked in the oven separate from cauliflower, on cooling rack one piece of good quality bacon, and crumbled that on the top before serving.

This was delicious!!! I did roast the cauliflower with Old Bay seasoning vs adding paprika into the sauce, but it worked out beautifully! Thank you for sharing this recipe! It was probably a little runnier with the sour cream, but it was SO GOOD.

We loved it. Nice, flexible, fast recipe. Thank you! This is the best cauliflower recipe I had ever found and low carb! after I made this, I sure the extra cauliflower! More tastier than boiled! The cheese is very good on this cauliflower! Dash seasoning. The very little of the left over tasted great!

Made it tonight. for sure. Loved the garlic flavor. Excellent recipe! I made the sauce with cream cheese and shredded cheese as noted, but then used unsweetened almond milk and a splash of regular milk, and then paprika instead of the other spices.

Tasted great this way too and had the desired orangish color! Absolutely DELICIOUS!! I had to double the sauce recipe because my cauliflower head was a bit too large for this, which worked out great.

I also only used about 1tsp of dijon mustard myself. I baked the entire thing in the oven for an additional ten minutes to crips up the edges and it was wonderful.

Very tangy and delicious! I really like the little bit of heat and the zing of the mustard. Thank you so much for this! Yes, that should be fine. Cook the elbow pasta according to package instructions, then toss with the sauce to coat.

Also, the cheese sauce is very thick and comes together quickly on the stovetop, and it would be more time-consuming to make in the Instant Pot because you would need to add a lot of liquid to help pressurize the pot.

This is delicious! It tastes like cauliflower covered in a delicious cheese sauce. My favorite so far is the truffle infused olive oil. This was sooooo delicious! Thank you for this fantastic recipe!

It really hit to spot! Try grabbing the Birds Eye SteamFresh Ranch Cauliflower. Soooo good. Terms And Conditions Privacy Policy. Skip to content Skip to primary sidebar Skip to footer Summary: Satisfy your mac and cheese cravings with this no-pasta version — a simple minute recipe for roasted cauliflower florets tossed in a rich and thick cheese sauce.

PRINT PIN EMAIL. Being in pain that frequently is bound to put you in a shitty mood. It hurt to play with my toddler. Chasing him around tired me out. I had no idea sugar was the culprit of all my ailments. Not necessarily. I still love treats. Thankfully, there are really great sugar substitutes that give you what you need.

There is absolutely zero pasta in this recipe, just yummy caramelized cauliflower swimming in a gooey, creamy sauce loaded with cheese. My energy is through the roof, clarity is my best friend, and I just get so much more done.

Toss that with the cooled cauliflower then bake until bubbly. You may or may not use all of the sauce, it will really depend on how large your head of cauliflower is. You can use ANY variety of cheese you want, but my sole advice is to shred it yourself.

Also, the more aged a cheese is, the more oil it will produce. I like to use a combination of a mild and sharp cheese, personally. My advice is to cut the cauliflower florets into cavatappi -sized chunks, because as you toss everything together before baking, some pieces may be so tender they fall apart anyway, and you want the dish to have a little heft.

Sprinkle it with a big pinch of flaky kosher salt. Arrange the cauliflower in a single layer on a large baking sheet. Roast for minutes or until the bottoms are nicely golden brown like this. Meanwhile, let this stuff cool while you make the sauce.

Melt the butter over medium-low heat. When it sizzles, add the garlic. If your sauce is still too thin, keep reducing. Add the cream cheese if using and let that melt down. Turn off the heat, add the pecorino or parmigiano.

Then toss in 2 ounces of mild cheddar and 2 ounces of either colby jack or sharp cheddar. Transfer the cooled cauliflower to a medium-sized bowl. Throw in the remaining mild cheddar, and 2 ounces of whole milk mozzarella. Toss it all to combine. Pour in half of the cheese sauce, and toss to combine.

Little by little. It should look like potato salad, kinda pasty but moist. Not runny or too creamy. Place the mixture in a small baking dish. Bake until bubbly! This is how much cheese sauce I had leftover. Hope you enjoy this!

A creamy and utterly delicious low carb alternative to the classic mac and cheese. Keto friendly and divine. Make sure the pecorino or parimigiano cheese you grate is loosely packed into the measuring cup.

Keywords: keto mac and cheese, cauliflower mac and cheese. Roasted Garlic and Herb Pork Cacciatore. Your email address will not be published. Just made this for Thanksgiving and it is bussin! The sauce alone is sooo good! I make this all the time being keto but for holidays even my non-keto family request me to make this!!

most flavorful keto cauliflower and cheese bake. This has become our favorite! Thank you very much for all the detail you put in to this. OMG THIS RECIPE!!! You are a chef Goddess for real! Thank you…it came out amazing!

Instead of Colby I used pepper jack cheese and it gave it the perfect kick…it was to die for! Thank you so much…this is my new staple dish! RI RI……. GIRL this ish right here?

I took a pic and everything! I love your recipes! cauliflower mac and cheese is my favorite food. Thank you so much! Seriously amazing, I can eat the cheese sauce ALONE and my boyfriend is constantly begging me to make this. You did SUCH a good job with this recipe.

Macaroni and cheese is like crack to me. I could eat it every day and is the hardest part of keto for me. This 8 or 16 carbs if I eat what my serving size is is totally worth it.

Best Mac and Cheese recipe!! Thank you!!!! Very good! It is very rich. so I just made this today. When I tell you this is the best cauliflower Mac and cheese!

I wanted to slap myself. I even added a little smoked Gouda to mine. I will make this for many years to come. Please, please continue to give us keto recipes.

Just made this and the cheese sauce really made this dish! i didnt have any nutmeg but i just ordered some so that when i make it next time I can add it in to see how it changes the flavor. I honestly cant wait to see what other keto recipes you come up with!

Oh and thank you for posting so many pictures it was very helpful for me! He loved this recipe. It has become a regular at this point. Thanks for the recipe! Please keep them coming. Made this tonight for the first time and it was a huge hit with the family. My husband said this is a keeper…… and he is the one that leaves regular mac and cheese on his plate.

Saving to my favorites. The flavor is outstanding. Thank you for sharing! This was absolutely amazing! And grating the cheese definitely made a difference.

I look forward to making more of your creations. So I made this recipe with rotini zucchini noodles and I may have used too many packs of noodles so it was dry after it came out the oven. No worries though because I made additional sauce, put it on top of the mac and cheese, put it back in the oven for another 10 minutes then it was perfect.

I made this a few weeks ago with company coming over to join us for dinner and everyone loved it and raved about it!! My husband said that next time I need to double the recipe lol. This is such a hit with everyone, I shared it with my mom and it was gone so quick!

My dad bought 3 heads of cauliflower today so she can make more. I have made this 2 weeks in a row. You have really made cauliflower and brussel sprouts a thing in my household.

Thanks, Resha! Jump to Recipe · Print Recipe. Cook the garlic for about 30 seconds. Pour in the heavy cream. Add the seasonings. Stir to combine. Almost there…. And smooth…like this. Taste it, and adjust seasoning as needed.

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