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  • Andrea Tavares


1 1/4 cups: 233 Cals

14 Protein

14 Carbs

14.5 Fats

Cheesy Baked Cauliflower "Mac" and Cheese is perfect when you're craving macaroni and cheese–without the pasta! It's lower in carbs and each bowl has a healthy amount of vegetables and protein!


  • 8 cups chopped cauliflower florets, 1/2-inch pieces (26 oz)

  • 1 tbsp Real California butter

  • 2 teaspoons olive oil

  • 1/4 cup minced onion

  • 3 tbsp flour, use ap gluten-free flour for GF

  • 2 cups fat free Real California milk

  • 7 ounces freshly grated Real California sharp cheddar, about 2 cups total

  • 1/2 teaspoons salt


1. Preheat the oven to 400ºF.

2. Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender crisp, 6 to 7 minutes. Drain and set aside in a large bowl.

3. Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.

4. Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes, to cook out the flour.

5. Add the milk and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with 1/2 teaspoon salt and black pepper.

6. Once it becomes thick, remove from heat completely onto another burner if possible. Add the cheddar cheese, 1/4 cup at a time mixing well until cheese is all melted.

7. Stir in cook cauliflower, then pour into a baking dish and bake until bubbly and golden,

about 15 to 20 minutes. Then broil 2 minutes, or until the top is slightly browned.

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