Super Cheesy Cauliflower Mac and Cheese
4/1/2026
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A veggie-forward spin on classic mac and cheese, this cauliflower mac and cheese recipe combines savory mac and cheese with cozy roasted cauliflower. Made with cauliflower florets instead of noodles and a from-scratch cheese sauce, this naturally gluten free recipe impresses every time.
Why You’ll Love It
- Extra creamy: The 2-ingredient sauce is made with heavy cream and shredded cheddar cheese which create a luxuriously creamy, cheesy coating for the cauliflower.
- Quick: Ready in 30 minutes, this is a great weeknight dinner recipe or cheesy side dish.
- No noodles: This cauliflower “mac” and cheese has all of the classic mac and cheese flavors, but without noodles. And trust me, you won’t miss them!
- Family friendly: Everyone loves it (kids included!).
Ingredients Needed
- Cauliflower: Chopped cauliflower is the base of this “mac” and cheese recipe. Toss florets in olive oil and season with salt, pepper, dried thyme, and paprika before roasting.
- Cheddar cheese: Shredded cheddar cheese is the star of the show! For best taste and texture of the sauce, freshly grate a block of cheese.
- Heavy cream: Makes the sauce incredibly creamy.
don’t have shredded cheese?
Don’t have shredded cheese, but have a block of cheese? Check out our post on how to grate cheese WITHOUT a cheese grater!
try it!
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How to Make Cauliflower Mac and Cheese
Roast the Cauliflower
Toss the chopped cauliflower with olive oil, salt, pepper, thyme, and paprika. Massage the seasonings into the cauliflower and roast at 425℉ for 15 minutes. I found 15 minutes to be the perfect bake time to yield tender yet sturdy cauliflower (if roasted any longer, the cauliflower mac and cheese could be watery).
Make The Cheese Sauce
Heat the heavy cream in a large saucepan over low/medium heat, stirring consistently. Once simmering, add the shredded cheddar cheese and whisk until the cheese is melted.
Tip: Use a big enough saucepan that will fit the sauce and cauliflower.
Add Cauliflower
Remove the saucepan from the stove and add the roasted cauliflower to the sauce. Mix well, ensuring the cauliflower is evenly coated with the cheese sauce. Serve while hot!
Variations & Substitutions
Seasonings: Use the same amount of your favorite spices in place of the thyme and paprika.
Spice: Add crushed hot pepper flakes or a dash of hot sauce to the cheese sauce.
Veggies: Mix in peas, wilted spinach, or arugula before serving.
Toppings: Top bowls of cauliflower mac and cheese with chopped sun-dried tomatoes, crumbled bacon, pickled or sliced jalapeños, or chopped green onions.
How to Serve It
Is it a main? Is it a side? It’s both! Enjoy cauliflower mac and cheese as a main dish or as a cheesy side paired with a fresh salad and your favorite baked or grilled protein. You can also set up a toppings bar and everyone can have fun making their own cauliflower “mac” creations!
When the holidays roll around, it’s a tasty Thanksgiving side dish, too.
Storing Leftovers
Store leftover cauliflower mac in an airtight container in the refrigerator for up to 3 days. When ready to enjoy leftovers, add the cauliflower to a pot on the stovetop set to medium heat. Add a splash of milk and salt to taste, stirring until warm throughout.
I don’t recommend freezing leftovers – the dairy and cauliflower don’t thaw and reheat well.
FAQ
Only roast the cauliflower for 15 minutes. Overcooked cauliflower releases water which can cause watery cauliflower mac and cheese.
Sharp cheddar cheese is best! Use a block and freshly grate the cheese before adding it to the sauce.
Cauliflower Mac and Cheese
Ingredients
- 8 cups chopped cauliflower, ~2 heads of cauliflower, cut into bite-sized pieces
- 3 tablespoons olive oil
- 2 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 cup heavy cream
- 8 oz. shredded sharp cheddar cheese*, ~2 cups
Instructions
- Preheat the oven to 425℉.
- Place the chopped cauliflower on a baking sheet. Drizzle with olive oil and season with 1 teaspoon of the salt, pepper, thyme, and paprika.
- Use your hands to massage all of the seasonings into the cauliflower until the cauliflower is coated.
- Bake until the cauliflower is just starting to turn golden brown, about 15 minutes. Once baked, set aside.
- While the cauliflower bakes, make the cheese sauce. Add the heavy cream to a large saucepan and heat over low/medium heat on the stovetop.
- Cook for 2 minutes stirring consistently until simmering (not boiling). With the heat still on low/medium heat, add the shredded cheddar cheese and stir until melted.
- Remove the saucepan from the heat and fold in the roasted cauliflower and remaining salt.
- Mix well so the cauliflower is evenly coated in the cheese sauce. Serve immediately and enjoy!
Tips & Notes
- Storing leftovers: Store leftover cauliflower mac in an airtight container in the refrigerator for up to 3 days. When ready to enjoy leftovers, add the cauliflower to a pot on the stovetop set to medium heat. Add a splash of milk and salt to taste, stirring until warm throughout.
- Cheese: Freshly grated cheddar cheese is best. If you don’t have a cheese grater, here’s how to grate cheese without one!
- Bake time: Only roast the cauliflower for 15 minutes. Overcooked cauliflower releases water which can cause watery cauliflower mac and cheese.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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