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Creamy Cauliflower Mac and Cheese

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This creamy cauliflower mac and cheese is a low-carb, gluten-free twist on classic comfort food, featuring roasted cauliflower and a rich, velvety cheese sauce. It’s easy to make, crowd-pleasing, and perfect for cozy family dinners or guilt-free gatherings.

Ingredients

Scale
  • 1 large head of cauliflower (about 2 lbs), cut into bite-sized florets
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 cup whole milk (or unsweetened almond milk for dairy-free)
  • 1/2 cup cottage cheese (blended for extra creaminess)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1/4 cup almond flour (optional, for topping)
  • 1/4 cup grated Parmesan cheese (optional, for topping)
  • 1 tablespoon melted butter (optional, for topping)
  • Chopped fresh parsley, to garnish (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Toss cauliflower florets with olive oil, salt, and pepper. Spread evenly on baking sheet and roast for 20-25 minutes, turning halfway, until golden brown and just tender.
  3. While cauliflower roasts, blend cottage cheese in a blender or food processor until completely smooth, about 30 seconds.
  4. In a medium saucepan over medium heat, melt butter. Whisk in milk, blended cottage cheese, and cream cheese. Stir until smooth and gently bubbling, 2-3 minutes.
  5. Add cheddar, mozzarella, garlic powder, smoked paprika, salt, and pepper. Stir until cheese is melted and sauce is creamy, about 2-3 minutes. Adjust thickness with more milk if needed.
  6. Transfer roasted cauliflower to a 9×13-inch casserole dish. Pour cheese sauce over cauliflower and gently mix to coat.
  7. For crunchy topping (optional): In a small bowl, mix almond flour, Parmesan, and melted butter. Sprinkle evenly over sauced cauliflower.
  8. Bake at 425°F (220°C) for 10-12 minutes, until topping is golden and sauce is bubbling. For extra browning, broil for 1-2 minutes, watching closely.
  9. Remove from oven, let cool for 5 minutes. Garnish with fresh parsley if desired. Serve warm.

Notes

Roasting the cauliflower adds a nutty, caramelized flavor. Blending cottage cheese makes the sauce extra creamy. Taste and adjust seasoning as you go. For dairy-free, use plant-based milk and cheese. Leftovers keep well in the fridge for up to 4 days or freeze for up to 1 month.

Nutrition

Keywords: cauliflower mac and cheese, low carb, keto, gluten-free, comfort food, healthy mac and cheese, vegetarian, casserole, easy dinner

Find it online: https://bitefuljoy.com/creamy-cauliflower-mac-and-cheese-recipe-easy-low-carb-comfort-dinner/