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Low Carb Cauliflower Mac and Cheese


  • 1 Cauliflower, cut into 1-2" florets
  • 3 Tbsp Vegetable Oil
  • 3 Tbsp Butter Lard, or Crisco can also work.
  • 1/3 C. Flour
  • 2 1/2 C Milk Non-dairy milk can also work here.
  • 1 C. Grated cheese Cheddar, Monterrey Jack, or other melty cheese works best, or a blend of cheeses.
  • Salt and pepper to Taste
  • Pinch of Cayenne pepper (optional)
  • 1/2 C. Breadcrumbs (optional)


  • Preheat oven to 375 F.
  • Steam the cauliflower florets until soft, about 8 minutes. Remove from heat and set aside.
  • Heat the Butter and oil in a large pot over medium-high heat until butter is melted
  • Stir in the flour to make a roux, reduce the heat to medium and stir constantly for 3-5 minutes to cook the flour through.
  • Slowly add the milk to the roux,and add the salt and pepper and cayenne. Continue to stir constantly over medium heat, until the mixture thickens -- another 5-10 minutes.
  • Remove from heat and stir in the cheese until melted. (Optionally also stir in 1 cup of lobster meat for lobster mac-and-cheese!)
  • Add the steamed caulflower to the cheese sauce and carefly fold together so as not to mash the cauliflower.
  • Pour into a 7" x 10" cassarole pan, sprinkle breadcrumbs over the top (if using), and bake for 20 minutes at 375F. Finish in the broiler for 5 minutes to crisp up the top. Serve warm!