Original Cauliflower Mac and Cheese Casserole

Original Cauliflower Mac and Cheese Casserole


Recipe by:
Category: sides
Serves: 8
Prep time: 
Cook time: 
Total time: 

  • Kosher salt, as needed, plus ½ teaspoon
  • Vegetable oil spray
  • 1 large head cauliflower, cut into small florets
  • ¾ cup heavy cream
  • 2 ounces cream cheese, cut into small pieces
  • 1½ teaspoons Dijon mustard
  • 1½ cups shredded sharp Cheddar cheese, plus ½ cup for topping the casserole
  • ¼ teaspoon black pepper
  • ⅛ teaspoon garlic powder

  1. Preheat the oven to 375°F. Bring a large pot of water to a boil, seasoning the water with salt. Spray an 8×8 baking dish with vegetable oil spray.
  2. Cook the cut cauliflower in the boiling water until crisp-tender, about 5 minutes.
  3. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
  4. Bring the cream to a simmer in a small saucepan and then whisk in the cream cheese and mustard, continuously whisking until smooth.
  5. Stir in the 1½ cups of cheese, salt, pepper, and garlic powder, and whisk just until the cheese melts, about 2 minutes. Remove the sauce from the heat, pour over the cauliflower, and stir all to combine.
  6. Top with the remaining ½ cup cheese and bake until browned and bubbly hot, about 15 to 20 minutes. Let cool 5 minutes before serving.

Helpful Tip
To save on paper towels, we’ve found that you can place the cauliflower in a colander and drain the excess water by pressing down on the florets with a heavy bowl.

Nutrition Information
Calories: 190   Fat: 15   Net Carbs: 4   Fiber: 3   Protein: 7  

© George Stella. All rights reserved. Do not copy without permission.

One Response to “Original Cauliflower Mac and Cheese Casserole”

  1. Susan says:

    OMG!! This is so good, I had a hard time not eating it all. I will be making this all the time. Who knew cauliflowe could taste so good. Thank you George!