It’s one of those magical recipes that help you avoid feeling deprived while on a low-carb diet. It’s amazingly similar to the real thing! This mac and cheese is so good. It’s creamy and comforting. A bowl of it really hits the spot whenever I crave the classic dish. It’s ready in just 30 minutes, making it a great choice for a weeknight dinner. The cheese sauce is thick and marvelous, and as long as you keep the cauliflower florets tender-crisp, coating them in the sauce and biting into them closely mimics the experience of eating the real thing.
Ingredients
Instructions
Recipe Card
Fresh cauliflower: Cut into small florets. Frozen cauliflower florets are an acceptable substitution, but fresh tastes better. Heavy cream: I tried to make this recipe with half-and-half. Nope. Heavy cream is definitely better. Mustard: I use Dijon mustard. It’s creamier, thicker, and less vinegary than yellow mustard. Spices: Garlic powder and cayenne pepper. The cayenne adds a very subtle kick. The dish is not spicy. Shredded cheddar cheese: I prefer sharp or extra-sharp cheddar. Black pepper: To finish the dish. Freshly ground tastes best.
You can also use different cheeses instead of cheddar. Good options include Colby, Gruyere, and Gouda. Trim the cauliflower and divide it into small florets. Steam the cauliflower in the microwave until tender-crisp. When the cauliflower is ready, place it in a serving dish, cover it (or keep it in the oven on “warm”), and make the cheese sauce. The last step is to pour the sauce over the cauliflower florets and gently mix. That’s it!
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You can also freeze this dish for up to three months. I recommend freezing it in microwave-safe containers, in individual portions, and then microwaving those portions.
