Introduction
When the keto diet gained popularity in the late 2010s, creative home cooks began reimagining beloved comfort foods to fit their low-carb lifestyle. This cauliflower mac and cheese emerged as one of the movement's greatest successes, proving that comfort food doesn't need pasta to satisfy cravings. While traditional mac and cheese dates back to 18th century England, this modern adaptation maintains all the creamy, cheesy goodness while slashing the carb count to a fraction of the original. It's become a staple at potlucks and family dinners, winning over even the most dedicated pasta enthusiasts with its rich flavor and satisfying texture.
Ingredients
• 2 large heads cauliflower (about 4 pounds total), cut into small florets
• 16 ounces sharp cheddar cheese, freshly grated
• 8 ounces cream cheese, softened at room temperature
• 4 ounces aged Parmesan cheese, finely grated
• 1 cup heavy cream
• 2 large eggs
• 4 tablespoons butter
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon mustard powder
• 1/2 teaspoon white pepper
• 1 1/2 teaspoons sea salt
• 2 cups plain pork rinds, finely crushed
• 1 tablespoon fresh thyme leaves
• 2 tablespoons fresh parsley, finely chopped
Step 1:
Preheat oven to 375°F (190°C). Grease a 9x13 inch casserole dish.
Step 2:
Bring a large pot of salted water to boil. Cook cauliflower florets for 5-6 minutes until tender-crisp. Drain well in colander and pat dry to remove excess moisture.
Step 3:
In a large bowl, combine softened cream cheese, heavy cream, eggs, garlic powder, onion powder, mustard powder, white pepper, and 1 teaspoon of sea salt. Mix until smooth.
Step 4:
Fold in 12 ounces of the cheddar cheese and 3 ounces of the Parmesan cheese, reserving the remainder for topping.
Step 5:
Add the cauliflower to the cheese mixture, gently stirring to coat evenly.
Step 6:
Transfer to prepared casserole dish. Top with remaining cheddar and Parmesan cheese.
Step 7:
Combine crushed pork rinds with melted butter, thyme leaves, and remaining salt. Sprinkle over cheese layer.
Step 8:
Bake for 25-30 minutes until golden brown and bubbly. Let rest for 10 minutes before serving.
Step 9:
Garnish with fresh parsley before serving.
Q: Can I make this ahead of time?
A: Yes, assemble up to 24 hours ahead and refrigerate. Add topping just before baking, adding 5-10 minutes to bake time.
Q: Can I freeze this dish?
A: While possible, freezing isn't recommended as it may affect the texture and cause the sauce to separate.
Q: How do I prevent a watery sauce?
A: Ensure cauliflower is well-drained and patted dry before combining with cheese sauce.
• Use pre-riced cauliflower to save time, but fresh whole cauliflower provides better texture.
• Cheese should be freshly grated for best melting properties; avoid pre-shredded varieties with anti-caking agents.
• Greek yogurt cream cheese can be substituted for regular cream cheese for higher protein content.
• For dairy-free version, use dairy-free cheese alternatives and coconut cream, though texture will differ.
• Almond flour can replace pork rinds for vegetarian topping option.
• Recipe is naturally gluten-free and keto-friendly.
Serve hot as a main dish or side, garnished with fresh parsley. Let rest 10 minutes before serving to allow sauce to thicken.
Store in an airtight container in the refrigerator for up to 4 days. Reheat in microwave or oven until hot throughout.
Begin preheating the oven while prepping cauliflower. Prepare cheese sauce while cauliflower is cooking to optimize time.
- Ensure cauliflower is well-drained to prevent a watery sauce
- Bring cream cheese to room temperature for smooth blending
- Grate cheese fresh for best melting properties
Replace pork rind topping with almond flour and butter mixture for vegetarian version. Add crumbled bacon or diced jalapeños for flavor variation.
Pair with a crisp green salad or roasted vegetables. For beverages, try unsweetened iced tea or a dry white wine.
Year-round availability, best served hot in cooler months
Contains dairy (cheese, cream, butter) and eggs. Pork rinds in topping. No gluten, nuts, or soy.
