white baking dish filled with low carb cauliflower mac and cheese

Baked Cauliflower and Cheese Casserole

This Baked Cauliflower and Cheese Casserole is the perfect substitution for mac and cheese without the added carbs. This low carb and keto-friendly version of macaroni and cheese has all the gooey, cheesy goodness of the traditional recipe but with no pasta. An easy weeknight recipe that goes well with nearly anything, this casserole will be a fast favorite side dish at your house.

Best Cauliflower “Mac” and Cheese – Low Carb, Keto, LCHF, Grain-free, Gluten-free, Sugar-free

Sometimes the best recipes are right under your nose. Like me, you probably have some tried and true favorites:  simple things that you make frequently but never think are special because they are just part of your normal family fabric.

This Baked Cauliflower “Mac” and Cheese Casserole is exactly that kind of recipe. I make it almost weekly, and it never actually dawned on me that my readers would actually enjoy it too. Not sure what I was thinking, or not thinking.

a serving of cauliflower mac and cheese on a white plate

Like I mentioned, we eat this one quite a bit. There is nothing more satisfying than a perfectly cooked ribeye steak and a heaping helping of this Cauliflower “Mac” and Cheese recipe. The cheese sauce is nice and thick, and is perfect for dipping my steak in. This recipe reminds me of something you’d get a fancy steakhouse, or a really solid BBQ joint. 

This is comfort food, pure and simple. The recipe is straightforward and easy to whip up on a weeknight. I really have no idea why I haven’t shared it until now. It’s one of our favorites, and I hope you enjoy it as much as we do.

How to make Keto Cauliflower Cheese Casserole 

baked cauliflower and cheese casserole before baking
Top with more cheese before baking for that crunchy golden brown cheese layer.

Ingredients

  • Cream cheese
  • Heavy cream
  • Dijon mustard
  • Garlic
  • Sharp cheddar cheese
  • Gouda cheese
  • Paprika
  • Sea salt
  • Black pepper
  • Cauliflower

Low Carb “Mac” and Cheese Recipe Tips & Tricks

Switch up the cheese to create new flavor combinations. Honestly, I use whatever shredded cheese that I have in the house, but a combination of cheese always works best. Just make sure you are using a good melting cheese. There are certain things that just won’t work here. Hard cheese or very soft can be a bit tricky. I find that gruyere, cheddar, pepper jack, shredded Mexican cheese blends, gouda, havarti, or Kerrygold Dubliner are super tasty in this dish.

shredded cheddar and gouda cheese on a cutting board for baked cauliflower and cheese casserole
A combination of cheeses yields the most flavorful cheese sauce.

Add protein to make a full meal. I absolutely love throwing in some extra protein to make this a full meal. We love it with leftover ham, cooked bacon, or even shredded pork. Come to think of it, chicken or beef would be great too. There’s very little that would not work well here. Feel free to experiment!

How to Serve and Store Cauliflower “Mac and Cheese”

This is the kind of decadent comfort food that needs a killer main dish to serve alongside. I highly recommend a nice grilled steak, ribs, or even a Low Carb Meatloaf.

If you have leftovers, and I highly doubt you will, store any remaining baked cheesy cauliflower in an airtight container in the fridge for 2-3 days. You can reheat this in the microwave or in the oven at low temperature.

This dish can be made ahead. Store in the refrigerator until ready to bake. I would not leave this overnight, but it could be made in the morning and then baked at night for dinner.

Other Low Carb Keto Cauliflower Recipes you’ll love

white baking dish filled with low carb cauliflower mac and cheese
Yield: 6

Baked Cauliflower "Mac" and Cheese Casserole

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This low carb and keto-friendly version of macaroni and cheese has all the gooey, cheesy goodness of the traditional recipe but with no pasta.

Ingredients

  • 2 ounces cream cheese, cut into cubes
  • 1 1/2 cups heavy cream
  • 1/2 tsp dijon mustard
  • 1 tsp garlic, minced/pressed
  • 1/2 tsp sea salt
  • 1/4 tsp paprika
  • 1/4 tsp black pepper
  • 1 1/4 cup sharp cheddar cheese, shredded
  • 3/4 cup gouda cheese, shredded
  • 15 ounces cauliflower, cut into 1 inch florets

Instructions

Preheat oven to 400 degrees. Evenly fill 8x8 baking dish with cauliflower florets. Set aside.

Heat a medium saute pan on low heat. Add cream cheese and begin to soften and melt. Whisk in cream, mustard, and garlic until smooth. Stir in salt, pepper, and paprika. Stir in 1 cup cheddar cheese and 1/2 cup gouda until it melts. Remove from heat and pour cheese sauce over the cauliflower. Top with remaining cheeses.

Bake until golden brown and bubbling, about 25 minutes. Remove from the oven and serve.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 320Total Fat: 29gSaturated Fat: 19gUnsaturated Fat: 2gCholesterol: 107mgSodium: 309mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 2gProtein: 6g

Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.

Did you make this recipe? Let me know how it turned out! Leave a comment below and make sure to join the @noshinandnumnums community on instagram or facebook and tag me in your cooking pictures! 

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2 Comments

  1. Overall we LOVE this recipe. I make it all the time. My question is: everyone once in a while the cheeses seem to separate giving an oily, gritty texture, not the creamy texture that I usually get. What could I be doing wrong?

    • Hi Vickie, thank you for the compliment! To be honest, that actually happens to me too. I think it either might be the type of cheese I use (I often just throw in whatever is in the fridge at the time), or if I use a lower fat % heavy cream. Normally, I try to buy 36% or higher. Higher fat percentage is much richer, so the sauce requires very little cooking to thicken. Hope that helps! Thank you again for trying my recipe and for your comment.

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