Cauliflower Mac and Cheese

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Cauliflower recipes aren’t usually exciting, but this Cauliflower Mac and Cheese is as good as it gets. If you’re a mac and cheese lover and looking for a way to get that same ooey gooey cheesy experience but don’t want all the carbs and calories, then this alternative is for you. Despite its pungent smell, cauliflower has a mild flavor. It really just takes on the flavor of the cheese sauce, similar to macaroni noodles. So, it’s a perfect swap in my opinion.

This cauliflower recipe does include Velveeta cheese. I know a lot of people have an aversion to Velveeta. I am not one of those people. If you didn’t know, Velveeta has way less calories and fat than cheddar cheese and it produces a smooth creamy texture. For me, the tradeoff is worth it to use Velveeta instead of all “real cheese” and save the calories and fat. If you’re someone who hates the thought of using Velveeta and you don’t care about higher fat and calories follow this sauce recipe instead: 1 tbsp butter, 2 oz cream cheese, 6 tbsp heavy whipping cream and 1 1/2 cups shredded cheddar cheese. Use the same seasoning this recipe calls for. Melt butter and cream cheese together, whisk in heavy whipping cream. Add the shredded cheddar cheese and once melted, add seasoning then the cauliflower back to the pot, stir and serve.

I had macros in mind when I came up with this recipe. I used Velveeta, part skin mozzarella cheese and half and half instead of cream. Any of these ingredients can be substituted with whatever you have on hand. Just know the macros change once you start swapping. This recipe makes 4 servings and comes in at 256 calories per serving. While you’re here, check out more side dishes!

Tips for the Best Cauliflower Mac and Cheese

• Don’t boil the cauliflower for more than 5 minutes. Set the timer right when the pieces hit the water. You’ll end up with mashed cheesy cauliflower and not bites of cauliflower if it goes any longer than 5 minutes.
• The recipe calls for 1 1/2 heads of cauliflower. If you want your cauliflower swimming in cheese sauce, then just use one head of cauliflower. If you really want to stretch the sauce and have the recipe be more like cheesy cauliflower, use 2 heads of cauliflower. I think the perfect amount is 1 1/2 heads, but sizes of cauliflower range, so try and use medium sized heads and avoid the tiny ones. If you’re unsure and making it the first time, cook off two heads and just don’t add it all to the pot at once.
• Let the cauliflower sit in the colander while you use the same pot to make the cheese sauce in. You want the cauliflower to dry out and not be wet when it goes in the sauce.