Cauliflower Mac and Cheese Recipe is a vegan, gluten-free recipe for an easy, cheesy pasta dish using cauliflower as the base. This plant-based mac and cheese has no milk or butter in it, but satisfies just about everyone’s cravings.
The “vegan cauliflower mac and cheese” is a tasty, vegan recipe that uses cauliflower as the main ingredient. The dish has a creamy texture and a delicate flavor.
Do you have a need for mac and cheese but are attempting to stay on a low-carb diet? Then this keto-friendly cauliflower mac and cheese dish is for you. Cauliflower macaroni is a low-carb, keto variation of the typical mac and cheese you’re familiar with.
It’s rich, creamy, and wonderfully cheesy, yet it’s prepared with cauliflower instead of pasta, so you can eat a whole bowl without feeling guilty. The greatest thing is that cauliflower mac and cheese is quite simple to cook and is an excellent way to get more healthful vegetables into your diet, even if you aren’t following the keto diet!
What is the Cauliflower Macaroni Sauce?
A tasty keto-friendly cheese sauce is used to make cauliflower mac & cheese. Onions, sharp cheddar cheese, milk, and a little flour are used to make it. Use almond flour instead of AP flour if you’re concerned about the carb count of the flour in this recipe.
Cauliflower Mac and Cheese Recipe
To make cauliflower macaroni, boil the cauliflower for 6 to 7 minutes, or until it’s soft yet firm. Drain the water and place it in a basin. Melt the butter in the olive oil and cook the onions for a few minutes over medium heat.
Cook, stirring constantly, until the raw flour smell has gone away, then mix in the milk and turn up the heat. To thicken the milk, keep stirring it constantly. Turn off the heat in the pan. Allow it to cool for a few minutes before gradually stirring in the cheese.
Finally, bake your mac and cheese at 400 degrees for 15 to 20 minutes. Broil the cauliflower macaroni for 2 minutes before serving it to create that wonderful golden brown, crispy top.
Cauliflower Macaroni and Cheese Recipes
Cauliflower may be used fresh or frozen, and both are excellent!
If your sauce is becoming runny, try adding more flour, and don’t forget to let it boil down after adding the milk. If it doesn’t work, add more cheese to thicken it up (and make it even more delicious!).
You are free to use whatever sort of cheese you choose. Swiss, provolone, gouda, gruyere, or a combination of your favorites are all delicious.
Substitute gluten-free flour for all-purpose flour to create gluten-free cauliflower macaroni.
Gradually incorporate the cheese into the sauce. It’ll melt in a more equal manner.
Grate the cheese yourself for a super-creamy sauce that isn’t grainy or gritty. Making the roux first, then adding the cheese, will ensure that your sauce stays silky smooth. Last but not least, let the sauce cool somewhat before adding the cheese. When cheese is added to a simmering sauce, it becomes grainy.
Use a vegan cheese replacement to create vegan cauliflower mac and cheese.
Serving Suggestions with Cauliflower Macaroni
With a green salad or some steamed or roasted veggies, serve your cauliflower mac and cheese. Keto-friendly sides include crunchy slaw, sautéed mushrooms, cheesy baked green beans or zucchini, bacon-wrapped asparagus, and roasted eggplant.
Cauliflower Mac and Cheese Storage
Refrigerate your macaroni and cheese in an airtight container for up to 3 days.
Is Cauliflower Mac and Cheese Freezable?
Absolutely! Cauliflower mac and cheese may be frozen for up to three months.
You Might Also Enjoy These Recipes
Cups for keto tacos
Cottage pie with cauliflower
In a clutch of keto eggs
Bites of cauliflower pizza
Preheat the oven to 400 degrees Fahrenheit.
Fill a saucepan halfway with water. Bring to a boil, seasoning with salt. Cook for 6 to 7 minutes, or until the cauliflower is soft, in the water. Drain the cauliflower and set it in a bowl.
In a large saucepan over medium heat, melt the butter with the oil. For 2 minutes, sauté the onions.
Reduce the heat to low and cook for 3 to 4 minutes, whisking constantly. Add the milk and whisk to combine. Increase the heat to medium-high and continue to whisk until the sauce thickens. Salt & pepper to taste.
Take the pan off the heat and add the cheese. Continue to whisk until the cheese has melted into the sauce.
Transfer the mixture to a baking dish after adding the cauliflower. Preheat oven to 350°F and bake for 15 to 20 minutes. 2 minutes more under the broiler, or until golden brown.
Grate your own cheese; it will melt more evenly and taste better than pre-shredded cheese.
Roasted cauliflower mac and cheese is a healthy, low-carb pasta dish that is gluten-free, vegan, and paleo. It’s also easy to make! Reference: roasted cauliflower mac and cheese.
Frequently Asked Questions
Why is my cauliflower mac and cheese watery?
A: This is likely because your recipe calls for a water bath. A water bath can potentially leach some of the flavor from mac and cheese, leading to a less flavorful dish that has more liquid in it.
What can I eat instead of mac and cheese?
A: We recommend you try one of our healthy recipes like this honey mustard chicken or brown sugar and cinnamon sweet potato.
How is cauliflower prepared?
A: To cook cauliflower in the oven, cut off any green tops. Place the florets on a baking sheet coated with nonstick cooking spray and season them with salt and pepper. Bake at 350F for 45 minutes to an hour or until they are crisp-tender when pierced with a fork.
- healthy cauliflower mac and cheese
- cauliflower mac and cheese tasty
- cauliflower mac and cheese easy
- cauliflower mac and cheese sauce
- cauliflower mac and cheese pioneer woman