Garlic and herb cauliflower mac and cheese with bacon

Garlic and herb cauliflower mac and cheese with bacon

Mac and cheese is the ultimate in comfort food. You really can’t go wrong with any dish that has garlic and bacon in it. This low-carb version with garlic and herbs sure to be the whole family's new favorite.

Garlic and herb cauliflower mac and cheese with bacon

Mac and cheese is the ultimate in comfort food. You really can’t go wrong with any dish that has garlic and bacon in it. This low-carb version with garlic and herbs sure to be the whole family's new favorite.
USMetric
6 servingservings

Ingredients

  • 2½ lbs 1.1 kg cauliflower, trimmed and cut into small florets
  • 3 tbsp 3 tbsp olive oil
  • sea salt and ground black pepper
  • 2 tsp 2 tsp fresh chives, chopped
  • 1½ tsp 1½ tsp Italian seasoning
  • 1 tbsp 1 tbsp butter
  • 2 2 garlic clove, mincedgarlic cloves, minced
  • 1 cup 240 ml heavy whipping cream
  • 1 cup (4 oz.) 240 ml (110 g) shredded mozzarella cheese, divided
  • 1 cup 240 ml finely grated parmesan cheese, divided
  • 1 cup (4 oz.) 240 ml (110 g) shredded cheddar cheese
  • 13 cup (223 oz.) 80 ml (75 g) cream cheese, softened
  • 4 oz. 110 g bacon, cooked crisp and crumbled
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Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Line the cauliflower in a single layer across a rimmed baking sheet. Drizzle the olive oil over top and season generously with salt and pepper. Sprinkle with chives and Italian seasoning. Roast for 20 minutes or until tender and golden brown.
  3. While the cauliflower is roasting, in a large sauce pan, heat the butter and garlic over medium heat. Cook until the butter starts to brown slightly and the garlic is fragrant.
  4. Add the heavy cream, half of the mozzarella cheese, half of the Parmesan cheese, the cheddar cheese and the cream cheese. Stir to melt and mix in the cheeses and then reduce the heat to low.
  5. Transfer the cauliflower to a large casserole dish. Layer half of the crumbled bacon over top and then pour the cheese sauce over top. Use a rubber spatula to mix the layers together just slightly.
  6. Sprinkle the remaining mozzarella, parmesan, and bacon over top.
  7. Transfer the casserole dish to the oven and bake for 15 minutes.

Kyndra's note

When I first started living a low carb, keto lifestyle, I knew immediately that if I was going to find any success with my new way of eating, I would need to find a way to recreate all my old favorites. Cauliflower mac and cheese was one of the very first low carb recipes I ever created and since then, I have made countless variations.

Serving suggestion

Before serving, sprinkle fresh chives for another layer of great flavor!

Recommended special equipment

  • Large casserole dish
  • Baking sheet or tray
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What did you think? Please share your thoughts in the comment section below!

10 comments

  1. Cassieoz
    In the lots of the world, cauliflower cheese is a legit dish with it's own name (ie cauliflower cheese) and it doesnt have to pretend to be pasta
  2. Reba
    Amazing! We added some ground beef and used a shredded cheese blend instead of mozzarella/parm/cheddar (because that's what we had on hand). It turned out great that way, so this is a great base mac recipe that you can tinker with. I did have to bake the cauliflower a little longer to get it to the correct tenderness, but I do like my cauliflower practically falling apart. Thanks for making great recipes!
  3. Julie B
    this was great! having the leftovers tonight.
  4. Kate
    I love this as is, also as cauliflower cheese (without the bacon added) , but have difficulties with the metric measurements - being an Australian, I think our tablespoons are bigger than yours ( 20mls to your 15mls?) and can't convert from the mls measurement given in the metric.
    I blunder on, enjoying this, but have slight qualms about the macros!!

    Please advise, Kristy!

    Reply: #5
  5. Kristin Parker Team Diet Doctor

    I love this as is, also as cauliflower cheese (without the bacon added) , but have difficulties with the metric measurements - being an Australian, I think our tablespoons are bigger than yours ( 20mls to your 15mls?) and can't convert from the mls measurement given in the metric.
    I blunder on, enjoying this, but have slight qualms about the macros!!
    Please advise, Kristy!

    I can let the Recipes team know about this - which ingredient(s) do you need weight for rather than volume, in metric?

  6. Sally
    Outstanding recipe!! 5/5
  7. Caitlin
    Can you use zoodles instead of cauliflower?
    Reply: #8
  8. Charlotte Zwart Team Diet Doctor

    Can you use zoodles instead of cauliflower?

    We have not tested this recipe with zoodles instead of cauliflower. It will change the taste of the dish, and the cooking time might be different.

    Reply: #9
  9. Caitlin
    I ended up trying zoodles instead of cauliflower and it was amazing! Spiralized the zucchini, sprinkled some salt on it and let it sit for step 1. Followed the rest of the recipe except once the cheese sauce was melted and the heat was turned down to low I dried the zoodles and stirred them into the sauce before adding to the casserole dish and then cooked it at 350 degrees for about 30 minutes. We loved it!
    Reply: #10
  10. Charlotte Zwart Team Diet Doctor

    I ended up trying zoodles instead of cauliflower and it was amazing! Spiralized the zucchini, sprinkled some salt on it and let it sit for step 1. Followed the rest of the recipe except once the cheese sauce was melted and the heat was turned down to low I dried the zoodles and stirred them into the sauce before adding to the casserole dish and then cooked it at 350 degrees for about 30 minutes. We loved it!

    That sounds great! Thank you for sharing.

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