Cauliflower Mac and Cheese Casserole

Cauliflower Mac and Cheese Casserole

Photo by Jo A.

  • Prep Time


  • Total Time


  • Servings



  • 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

  • teaspoons Dijon mustard

  • cups shredded sharp Cheddar cheese, plus ½ cup for topping the casserole

  • ¼

    teaspoon black pepper

  • teaspoon garlic powder


Preheat the oven to 375°F. Bring a large pot of water to a boil, seasoning the water with salt. Spray an 8x8 baking dish with vegetable oil spray. Cook the cut cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside. Bring the cream to a simmer in a small saucepan and then whisk in the cream cheese and mustard, continuously whisking until smooth. Stir in the 1 1/2 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. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 to 20 minutes. Let cool 5 minutes before serving. Helpful Hints 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.


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