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.
Servings: 6
Ingredients
- 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
Instructions
- 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.
- 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.
- Remove from heat and add shredded cheese a little at a time, whisking in between, until fully melted.
- Once all the cheese is melted add chopped cauliflower to sauce and stir to coat the cauliflower.
- 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.
- Remove from oven and let cool slightly before serving.
Nutrition
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