Why You’ll Love Cauliflower Mac and Cheese Recipe

I love how this recipe keeps all the richness of melted cheese while turning cauliflower into a hearty, tender base. I appreciate that it’s grain-free, customizable, and perfect as a main dish or a side. I also enjoy how quickly it comes together, making it great for weeknights.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 large cauliflower, cut into florets
1/2 tablespoon salt
8 oz sharp cheddar cheese, hand shredded
4 oz mozzarella cheese, hand shredded
1/2 cup sour cream
1 egg, whisked
1/4 cup finely sliced green onion
1/4 teaspoon garlic powder
1/4 teaspoon black pepper

Directions

1. I preheat the oven to 400 degrees Fahrenheit.

2. I add the cauliflower and salt to a large pot, cover with water, bring it to a boil, and cook until the florets are tender, about 8–10 minutes.

3. Once tender, I transfer the cauliflower to a colander and let it drain for 5–10 minutes before adding it to a large mixing bowl.

4. I add 4 ounces of the sharp cheddar, the mozzarella, sour cream, egg, green onion, garlic powder, and black pepper. I stir until everything is well combined.

5. I transfer the mixture to a baking dish and top it with the remaining 4 ounces of cheddar. I bake it for 20–25 minutes, or until golden and bubbly.

6. I let the dish cool for about 10 minutes before serving.

Servings and Timing

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

I like using smoked cheddar or Gruyère when I want deeper flavor. Sometimes I stir in diced jalapeños, or a pinch of paprika for extra warmth. When I want a crunchier topping, I mix almond flour with a little butter and sprinkle it over the top before baking.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. I reheat portions in the oven at 350 degrees until warmed through, or I use the microwave for quick reheating. If the dish thickens after chilling, I stir in a small spoonful of sour cream when reheating to restore creaminess.

FAQs

How do I keep the cauliflower from getting watery?

I let it drain thoroughly for several minutes to remove excess moisture before mixing in the cheese.

Can I use pre-shredded cheese?

I prefer shredding my own because it melts smoother, but pre-shredded works when I’m short on time.

Can I make this dish ahead of time?

Yes, I assemble it, cover it, and refrigerate it for a few hours before baking.

Can I make it dairy-free?

I use dairy-free cheese and sour cream substitutes, though the texture will vary slightly.

Does the egg make the dish firm?

The egg helps bind everything, giving the finished dish a cohesive, casserole-like texture.

Can I use frozen cauliflower?

Yes, I thaw and drain it well, then proceed with the recipe while reducing cooking time since it’s already soft.

How do I make it spicier?

I add crushed red pepper flakes, cayenne, or diced jalapeños.

Can I double the recipe?

Yes, I bake it in a larger dish and add extra baking time as needed.

What type of cheddar works best?

I use sharp cheddar for bold flavor, but mild or white cheddar work too.

Conclusion

I love making this cauliflower mac and cheese whenever I want a comforting, cheesy dish with a wholesome twist. It’s simple, satisfying, and versatile enough to fit busy weeknights or cozy weekend dinners.