Cauliflower Mac and Cheese

Baked cauliflower mac and cheese made with a roux-based cheese sauce, sour cream, and sharp white cheddar. Steamed cauliflower replaces pasta for a rich, creamy dish baked until bubbling and fully coated in cheese sauce.

Course Main Course, Side Dish

Cuisine American

Keyword baked cauliflower mac and cheese, cauliflower cheese bake, cauliflower mac and cheese, cauliflower macaroni and cheese, low carb cauliflower mac and cheese, mac and cheese with cauliflower

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 340kcal

Author Cathy Pollak

Equipment

large pot with steamer basket. Prevents cauliflower from absorbing excess water.
heavy-bottomed oven-safe skillet Supports roux cooking and oven baking in one pan.
whisk For a lump-free cheese sauce.

Ingredients

2 heads (~1800 g total) cauliflower cut into 1-inch (2.5 cm) pieces
¼ cup (57 g) butter
¼ cup (30 g) all-purpose flour
2 cups (480 g) whole milk warmed
2½ cups (250 g) grated white cheddar cheese divided
¼ cup (60 g) sour cream
¼ tsp (1 g) garlic powder
¼ tsp (0.5 g) onion powder
½ tsp (3 g) table salt
¼ tsp (0.5 g) black pepper

Instructions

Preheat the oven to 375°F (190°C).
Cut the cauliflower into evenly sized 1-inch (2.5 cm) pieces. Add the cauliflower to a pot fitted with a steamer basket and add about 1 inch (2.5 cm) of water to the bottom of the pot. Cover and steam for about 10 minutes, just until the cauliflower is fork-tender but not soft. Remove from the heat, drain well, and let the cauliflower sit uncovered for a few minutes so excess steam can escape.
2 heads (~1800 g total) cauliflower
While the cauliflower steams, melt the butter in a large oven-safe, heavy-bottomed skillet over medium heat. Once fully melted, whisk in the flour and cook for about 3 minutes, stirring constantly, to remove the raw flour taste without browning.
¼ cup (57 g) butter, ¼ cup (30 g) all-purpose flour
Slowly pour in the warmed milk while whisking continuously to create a smooth sauce. Continue cooking, stirring often, until the sauce thickens slightly and coats the back of a spoon.
2 cups (480 g) whole milk
Reduce the heat to low and add 2 cups of the grated cheddar cheese. Stir until the cheese is fully melted and the sauce is smooth. Add the sour cream, garlic powder, onion powder, salt, and black pepper, and stir until evenly combined.
2½ cups (250 g) grated white cheddar cheese, ¼ cup (60 g) sour cream, ¼ tsp (1 g) garlic powder, ¼ tsp (0.5 g) onion powder, ½ tsp (3 g) table salt, ¼ tsp (0.5 g) black pepper
Add the steamed cauliflower to the skillet and gently toss until all pieces are well coated in the cheese sauce. Sprinkle the remaining ½ cup of grated cheddar evenly over the top.
Transfer the skillet to the oven and bake uncovered for 25 to 30 minutes, until the edges are bubbling and the top is lightly melted. Let rest for a few minutes before serving to allow the sauce to set slightly.

Notes

Steaming instead of boiling prevents excess moisture from thinning the sauce.
Allowing the cauliflower to release steam before combining is critical for texture.
Nutrition values are calculated using raw cauliflower weight and full cheese usage.

If you’re making this cauliflower mac and cheese, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition