Easy, Main courses, Shavuos

Cauliflower Mac and Cheese

cauliflower mac and cheese

Craving the creamy comfort of a bowl of mac and cheese, but watching your carbs? This is a great stand-in for those who can tolerate dairy. We made this as a Shavuot side dish, and the non-keto diners were helping themselves to thirds!

Bonus? It’s a cinch to prepare. This may just end up one of your go-to dishes for weekday nights. Use as a side dish or as a main dish, depending on your personal druthers.

Cauliflower Mac and Cheese

Yield: 6 Servings


  • 1 large head cauliflower, broken into small florets, stems roughly chopped, or one 2-lb. bag frozen cauliflower
  • Oil spray
  • 1 cup heavy cream
  • 2 tablespoons cream cheese
  • 1 ½ teaspoons Dijon mustard
  • 8 ounces shredded cheddar cheese, divided
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1/8 teaspoon garlic salt


  1. Preheat oven to 375°
  2. Cook cauliflower in salted water until stem pieces can be easily pierced with the tip of a knife. Drain well.
  3. Spray an 8”x8” square pan with oil spray. Place drained cauliflower in pan.
  4. Bring cream to a simmer over low heat. Whisk cream cheese and Dijon mustard into cream. Add cheese, reserving ½ cup for topping the casserole, salt, pepper, and garlic salt. Whisk until cheese is just melted.
  5. Top casserole with reserved shredded cheese and place in oven.
  6. Bake until casserole is bubbly and golden brown, about 30 minutes.