Loaded to the brim with gooey, cheesy goodness, this cheesy cauliflower casserole is the perfect low-carb and keto friendly macaroni and cheese substitute. With only a handful of ingredients, this yummy filling side dish comes together with little effort on your part.
If you’ve been reading for a bit, you know my husband and I recently embarked on a new diet and lifestyle change. So far with the Ketogenic diet we have lost over 60 pounds combined since April. Pretty amazing right? Well with any diet, there are certain cravings that can be enough to break some people. I would probably be one of those people if I didn’t see first hand the results from this way of eating.
So what’s on my list of things I miss? First off, bread. Like fresh, hot out of the oven with a crunchy crust, slathered in butter, bread. Excuse me while I wipe the drool from my chin.
Something else I miss? Macaroni and cheese. I love mac and cheese, especially the homemade, topped with breadcrumbs, loaded with cheese kind. But let’s be honest, right now I’d settle for the cheap blue box with powdered “cheese” kind and I would happily devour the entire box without remorse.
Ok, maybe just a tiny bit of remorse.
Thankfully, my favorite ever versatile veggie cauliflower has rescued me from myself. And from the blue box mac and cheese.
Even if you aren’t following a low-carb or keto diet, you can still enjoy this cheesy cauliflower casserole. It’s a great way to jazz up the everyday boring side dish and with only a few ingredients, it couldn’t get any easier make. Go ahead and top it with crunchy bread crumbs or even crackers to give it a little crunch. I’ll look the other way.
- 1 whole head of cauliflower , cut into florets
- 1/2 tsp salt
- 1 cup heavy cream
- 2 oz cream cheese
- 2 tsp dijon mustard
- 2 cups shredded cheddar cheese , divided
- salt and pepper to taste
- 1 tsp garlic powder
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Preheat oven to 375 and grease a 9x9 glass baking dish
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Bring large pot of water to a boil. Add cauliflower and 1/2 tsp salt and cook until cauliflower is just fork tender. Do not over cook.
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Drain cauliflower well and place back in pot. Set aside.
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In a small sauce pan, bring cream to a simmer, stirring well to avoid scorching.
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Whisk in cream cheese and mustard and stir until mixture thickens.
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Remove from heat and whisk in 1 cup shredded cheese and seasonings.
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Pour over cauliflower and gently mix to combine.
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Place cauliflower in prepared dish. Sprinkle with remaining cheese and bake until cheese is bubbly and slightly browned, or about 15 minutes.
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For an extra bubbly topping, broil on high for 2-3 minutes but be sure to watch carefully
Per Serving: Fat 33g, NET carbs 4g, Protein 13g
You may also enjoy:
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- Loaded Mashed Potato Casserole
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- Slow Cooker Green Beans
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- Oven Roasted Zucchini
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Absolutely delicious !!!!! Omg
Glad you liked it!!
33 gms of fat sure is alot. Would leaving out the cream cheese make it tasteless?
I think the cream cheese bumps up the creaminess of it. You could try cutting back on the fat content by using half and half instead of heavy cream. Since we are keto, the high fat is what we need!
So delicious – I don’t miss the original “Mac ‘n cheese”
Thank you! While I wouldn’t turn down a big bowl of mac n cheese, I can’t say that I am having anymore withdrawls with this recipe 😉
Just had this for dinner. Unbelievably good. My husband and I are in our mid 50’s and decided to change our eating lifestyle for obvious reasons. We are in a low carb diet with daily exercise and it is working wonders. After throwing out all processed canned foods, pasta’s, bread and flour, we feel rejuvenated and elated to be in this journey. Thank you for such a delicious recipe!
That’s great to hear Kay! Good luck on your journey.
We have a family picnic tomorrow in a town about 2 1/2 hours away. Do you think it can be prepared and then baked several hours later?
Hi Krista! I have not tried it, but I would think as long as it stays refrigerated (or in a cooler) until time to bake it should be fine.
Just made this for dinner. As I tossed the cauliflower in the cheese sauce it was nice and thick but when I pulled it out of the oven the cheese had thinned out quite a bit. Is there anything that I did to cause this? Could the cauliflower cooked more and released excess moisture?
It’s really good. I’d just love it to be thick out of the oven.
Hi Rachel! Sorry you had an issue. I’m not sure what could have caused this, as every time I make this it has not been runny.
I had the exact same issue (the sauce thinning out in the oven). It also took an extra 10-15 minutes in the oven to get brown and bubbly. I steamed the cauliflower and patted it dry but will try roasting it next time when I have more time to spend. Regardless, it was SO delicious! 🙂 Thanks for the recipe!
I bet roasting would definitely help! I’m so glad you enjoyed the recipe!
I roasted my fresh cauliflower on a sheet pan in the oven instead of boiling it in water.
Good idea!
Stacye: How long did you roast your cauliflower?
Hmm. Well I just checked it with a fork and when it seemed tender enough I took The tray out of the oven. I wanna say it was about 15 to 20 minutes at 400F, but I didn’t write it down, so keep an eye on it!
I tried my own version of cauliflower Mac and cheese last night for dinner. Sooooo delicious! My hubby said it felt like he was cheating on his diet. I call that a success!
How many calories is in this? I’m using My Fitness Pal to track my food and it requires calories to create a food. Thanks!
There are 362 calories per serving
How much is a serving?
Hi Tori. If you are asking the size of a serving, the recipe calls for a 9×9 pan and the nutrition facts are based on 6 servings. So the 9×9 pan is divided into 6 equal parts. I couldn’t tell you exactly the cup or oz of that, but hopefully that answers your question.
I’m home alone all day/ all week for lunch – so I made this and added cooked chicken! Great lunch for the whole week – because my family won’t eat cauliflower 🙂
That sounds so good Shannon!
How many carbs per serving in this recipe? Really excited to try it tomorrow night for dinner!
I made this for Christmas thinking only my husband and I would enjoy this “Keto” side. The entire family was asking why I didn’t make more, and ate it all up! My oldest sister who is basically a chef even said it tasted like her creamed cauliflower, which has always been my favorite!! This is now my very favorite side of all times! I used Tillamook Extra Sharp Cheddar Cheese for that extra flavor!
WOW… this is delicious!!! Thank you!
This recipe is SO FLIPPING TASTY!!!! I made it for Sunday night dinner with keto salmon patties and my boyfriend and I were in heaven! We will DEFINITELY be making this again :P””’
I am not a fan of mustard.. can I omit it or you don’t really taste it in the recipe?
You could omit it! It adds a bit of tang to the sauce, but if you don’t care for the taste then you won’t miss it.
Thank you for your quick reply! I can’t wait to try it! 🙂
My husband doesn’t like the mustard either, hot sauce was a great alternative to get that little extra kick!
Can you use frozen cauliflower?
I’m sure you could but I’m not sure how it would affect cooking time.
About how many ounces or grams of cauliflower would you say this is? I have a few 12 oz bags of fresh cauliflower florets to use up and this looks perfect!
I’m not entirely sure as I haven’t weighed it when I’m cooking. It’s enough to properly fill up a 9×9 baking pan if that helps at all.
After make this recipe can I froze it?
Thanks
Hi Cynthia, I haven’t tried freezing this recipe so I can’t say for sure. I would be hesitant with as much dairy this recipe has in it.
Crunch up some pork rinds on top add a great crunch and you don’t miss the bread crumbs.
Why didn’t I think of that?! Thanks for sharing that tip Betsy!