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Keto Cauliflower Mac and Cheese

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This Cauliflower Mac and Cheese will be the perfect side to any meal. Heavy with the perfect gooey and cheesy flavor, you’ll have a hard time believing it’s keto.

Only takes a few minutes and a handful of ingredients to toss together, making it a convenient dish.

A plastic container of food, with Mac and cheese

If you’ve ever searched “cauliflower mac and cheese keto” then this is the recipe you’ve been looking for. There’s no complicated steps or ingredients like many healthy recipes call for.

Just a couple basic ingredients that you can find at any major grocery store. On top of that, it takes very little effort and results in one of the best side dishes you’ll ever eat on keto.

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I find it so satisfying to find a recipe that fits my keto lifestyle that isn’t a pain in the rear. I know I’m not alone in this.

I tend to have my favorites, this recipe being one, along with this Keto Bacon Pizza and Chocolate Chip Keto Pancakes. Truthfully, there are quite a few keto recipes I gravitate towards simply because they’re so good and so easy. 

A bowl of food

How to Make Cauliflower Mac and Cheese

  1. Prep - Preheat the oven to 375 degrees and chop the head of cauliflower into small florets. 
  2. Cook the cauliflower - Boil the cauliflower until soft. Drain the cauliflower free of water, pat dry, and place in a small casserole dish.
  3. Make the cheese sauce - In a small pan, heat the butter and garlic. When the butter has melted, add in the heavy cream. Bring to a boil before adding half of the cheese and stirring well. Once melted, remove from heat and pour over the cauliflower.
  4. Bake - Top the cauliflower with the rest of the shredded cheese then bake for 10 minutes. Garnish with some freshly chopped chives if desired and enjoy!
A tray of food

Tips and Variations

  • Storage - For the best storage option, store in an airtight container in the fridge for up to 5 days. I do not recommend freezing this dish as the consistency of the cream gets a strange texture. However, if you don’t mind the texture change, you can store this in an airtight container for up to a month.
  • Reheating - Simply reheat in the microwave or over the stove on medium heat.
  • Try other cheeses - If you prefer, you can try your hand at using other cheeses instead of the cheddar. This will change the flavor profile, but I have no doubt it will be delicious.
  • Add in spices - To get a new flavor profile or to mix things up, add in various spice combinations. For example, Mexican, Greek, Cajun, etc. 
  • Make it spicy - Add in a diced jalapeno or some crushed red pepper to get a nice spicy kick in your keto cauliflower mac and cheese.
  • Make it thicker - If your sauce ends up being too thin, add a bit more cheese and simmer until it reaches the appropriate consistency. 
  • Make it thinner - To thin out a sauce that’s too thick, add a bit more heavy cream or a dab of water.
  • Garnish options - You can top this keto cauliflower mac and cheese with some keto-friendly bread crumbs, freshly chopped herbs, or even some keto-friendly hot sauce. 
A close up of a plate of food with a fork, with Cream

Common Questions About Cauliflower Mac and Cheese

How Long Does Cauliflower Last?

If kept in the fridge, in a crisper, a head of cauliflower should last up to a week and a half. This can vary depending on the condition of the cauliflower when it was bought.

Keeping the cauliflower whole will allow it to last longer than separating it into florets. If you do have it in florets, placing it in an airtight container before placing it in the fridge will help it last much longer.

Can You Freeze Cauliflower?

You can definitely freeze cauliflower. The best time to freeze it is before it’s cooked. However, some dishes still make it to where you can freeze it, just be aware of the other ingredients and how they might turn out. Store the cauliflower in an airtight container to freeze.

If you have any questions about this delicious Cauliflower Mac and Cheese or fell in love with it, let me know in the comments below!

A plate of food with a fork

Keto Cauliflower Mac n Cheese

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Serves: 4-6

Ingredients:

  • 1 Small Head Cauliflower (3-4 cups)
  • 1 Cup Shredded Sharp Cheddar Cheese
  • ½ Cup Heavy Cream
  • 6 Tablespoons Garlic, minced
  • 2 Tablespoons Butter
  • Salt and Pepper, to taste

Directions:

A pile of cauliflower

Chop your cauliflower into small florets and boil until soft. Drain and pat dry, set aside.

A bowl with ingredients

In a small saucepan, add your garlic and butter. Wait until the butter is melted, then add your heavy cream. 

A bowl with ingredients

Bring mixture to a slight boil then add in half a cup of the sharp cheddar cheese.

A bowl with ingredients

Stir until cheese is melted. Remove from heat. Pour cauliflower into a small casserole dish and pour the cheese mixture over the top. Spread evenly. Top the dish with the rest of the shredded cheese and bake for 10 minutes at 375 degrees.

A close up of food on a table

More Keto Side Recipes You Might Like:

Yield: 4-6

Cauliflower Mac and Cheese

A dish filled with Mac and cheese

This Cauliflower Mac and Cheese will be the perfect side to any meal. Heavy with the perfect gooey and cheesy flavor, you’ll have a hard time believing it’s keto. Only takes a few minutes and a handful of ingredients to toss together, making it a convenient dish.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 Small Head Cauliflower (3-4 cups)
  • 1 Cup Shredded Sharp Cheddar Cheese
  • ½ Cup Heavy Cream
  • 6 Tablespoons Garlic, minced
  • 2 Tablespoons Butter
  • Salt and Pepper, to taste

Instructions

    1. Chop your cauliflower into small florets and boil until soft.
    2. Drain and pat dry, set aside.
    3. In a small saucepan, add your garlic and butter. Wait until the butter is melted, then add your heavy cream.
    4. Bring mixture to a slight boil then add in half a cup of the sharp cheddar cheese.
    5. Stir until cheese is melted. Remove from heat.
    6. Pour cauliflower into a small casserole dish and pour the cheese mixture over the top. Spread evenly.
    7. Top the dish with the rest of the shredded cheese and bake for 10 minutes at 375 degrees.

Notes

Storage - For the best storage option, store in an airtight container in the fridge for up to 5 days. I do not recommend freezing this dish as the consistency of the cream gets a strange texture. However, if you don’t mind the texture change, you can store this in an airtight container for up to a month.
Reheating - Simply reheat in the microwave or over the stove on medium heat.
Try other cheeses - If you prefer, you can try your hand at using other cheeses instead of the cheddar. This will change the flavor profile, but I have no doubt it will be delicious.
Add in spices - To get a new flavor profile or to mix things up, add in various spice combinations. For example, Mexican, Greek, Cajun, etc.
Make it spicy - Add in a diced jalapeno or some crushed red pepper to get a nice spicy kick in your keto cauliflower mac and cheese.
Make it thicker - If your sauce ends up being too thin, add a bit more cheese and simmer until it reaches the appropriate consistency.
Make it thinner - To thin out a sauce that’s too thick, add a bit more heavy cream or a dab of water.
Garnish options - You can top this keto cauliflower mac and cheese with some keto-friendly bread crumbs, freshly chopped herbs, or even some keto-friendly hot sauce.

Did you make this recipe?

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