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A serving dish containing baked cauliflower mac and cheese.
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5 from 5 votes

Baked Cauliflower Mac and Cheese

Swap noodles for cooked cauliflower with this baked cauliflower mac and cheese! It’s low-carb and gluten-free while still being cheesy and delicious.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Lunch/Dinner, Side
Cuisine: American
Keyword: baked cauliflower mac and cheese
Servings: 6


  • 1 large head or 2 medium heads cauliflower chopped into florets (about 8 cups)
  • ½ Tablespoon olive oil or avocado oil
  • ½ large yellow onion chopped (about 1 cup)
  • 3 Tablespoons arrowroot powder or cornstarch
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon pepper plus more to taste
  • 2 cups unsweetened almond milk
  • 2 cups sharp cheddar cheese shredded


  • Preheat oven to 350°F.
  • Chop cauliflower into florets and place in a large pot. Add enough water to cover the cauliflower and heat until water is boiling. Reduce heat to medium-low and simmer until the cauliflower is tender, about 10-12 minutes. Drain and set aside.
    Cauliflower florets in a pot with water.
  • While cauliflower is cooking, add oil to a large saucepan and heat over medium heat. Add chopped onion and sauté until tender and fragrant, about 3-4 minutes.
  • Add arrowroot powder, salt and pepper. Stir to combine for 3-4 minutes. Slowly add almond milk and bring mixture to a boil, whisking constantly until mixture is smooth and thick.
    Sauce cooking in pot.
  • Remove from heat and add shredded cheese a little at a time, whisking in between, until fully melted.
    Cheese added to sauce cooking in pot.
  • Once all the cheese is melted add chopped cauliflower to sauce and stir to coat the cauliflower.
    Cauliflower and cheese sauce mixed together in pot.
  • Once cauliflower is fully coated, transfer mixture to 9x13 baking dish and bake for 25-30 minutes until bubbly and top begins to brown. Broil for 3-4 min to brown the top more.
    Cauliflower and cheese sauce spread in baking dish.
  • Remove from oven and let cool slightly before serving.


Serving: 1/6 recipe | Calories: 201kcal | Carbohydrates: 9g | Protein: 13g | Fat: 14g | Saturated Fat: 7g | Monounsaturated Fat: 1g | Cholesterol: 40mg | Sodium: 529mg | Potassium: 77mg | Fiber: 3g | Sugar: 3g