Description

A creamy, cheesy cauliflower mac and cheese that delivers all the comfort of classic mac and cheese in a grain-free, veggie-forward version. Tender cauliflower, melted cheddar, and a rich sour cream base make this a satisfying low-carb dish.

Ingredients

1 large cauliflower, cut into florets

1/2 tbsp salt

8 oz sharp cheddar cheese, hand shredded (divided)

4 oz mozzarella cheese, hand shredded

1/2 cup sour cream

1 egg, whisked

1/4 cup finely sliced green onion

1/4 tsp garlic powder

1/4 tsp black pepper

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Instructions

Preheat the oven to 400°F (200°C).
Add cauliflower and salt to a large pot, cover with water, bring to a boil, and cook 8–10 minutes until tender.
Drain well in a colander for 5–10 minutes, then transfer to a large mixing bowl.
Add 4 oz cheddar, mozzarella, sour cream, egg, green onion, garlic powder, and black pepper. Stir to combine.
Transfer mixture to a baking dish and top with the remaining 4 oz cheddar.
Bake 20–25 minutes or until golden and bubbly.
Let cool for 10 minutes before serving.

Notes

Use smoked cheddar or Gruyère for deeper flavor.

Add diced jalapeños or paprika for heat or extra warmth.

For a crunchy topping, sprinkle almond flour mixed with butter before baking.

Reheat with a spoonful of sour cream to restore creaminess.

Drain cauliflower thoroughly to prevent a watery bake.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 4g
Sodium: 720mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 3g
Protein: 16g
Cholesterol: 85mg