Recipe By Fernella
Published May 20th
Prep 10m Cook 45m Additional - Ready In 55m
Servings 4 servings Calories 624.5

This roasted cauliflower mac and cheese is a no-pasta version of a classic.

Recipe Ingredients

  • 1 head cauliflower, broken into florets
  • cooking spray
  • salt and ground black pepper to taste
  • 2 cups half-and-half
  • 2 cups shredded Mexican cheese blend
  • 1 cup shredded Cheddar cheese
  • 2 tablespoons cream cheese
  • 1 teaspoon unsalted butter, or as needed

Cooking Directions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Spray cauliflower florets with cooking spray and season with salt and pepper; place on a baking sheet.
  3. 3 Roast in the preheated oven for 30 minutes.
  4. 4 Meanwhile, heat half-and-half in a saucepan over medium-low heat. Add Mexican, Cheddar, and cream cheeses slowly, stirring to combine, until melted.
  5. 5 Butter an 8x10-inch baking dish.
  6. 6 Mix roasted cauliflower with cheese sauce. Transfer to the prepared dish.
  7. 7 Bake in the preheated oven until bubbly, about 15 minutes.

Nutrition Facts

  • Calories 624.5
  • Carbohydrate 15.6 g
  • Cholesterol 156.1 mg
  • Fat 50.5 g
  • Fiber 3.6 g
  • Protein 30.7 g
  • Saturated Fat 33.2 g
  • Sodium 845.6 mg
  • Sugar 3.8 g


  1. Did not change a thing, VERY good
  2. This was tasty and quite easy. Half way through roasting the vegetables (I also roasted a 12 oz bag of green beans) I realized my cream was off. Substituted coconut cream from the pantry, added a healthy dab of Dijon mustard and plenty of ground pepper. The sauce melted beautifully. Whatever survives tonight will be - Read more ...
  3. I made this recipe but added a few vegan substitutes. I used soy milk, vegan cheeses, and vegan cream cheese. It tasted absolutely amazing! Highly recommended trying it out!
  4. This was really good! The only variation I made was to swap provolone for the Mexican cheese. The cheese sauce was nice and creamy. The family liked it, and it gave me a Mac n cheese fix since I recently found out I have a gluten allergy.
  5. Delicious vegetable alternative to pure Mac and Cheese. Very cheesy
  6. First, husband has been doing Keto for almost three years and he really missed Mac and cheese, especially the home made stuff. And since there’s just the two of us, I cut the recipe in half. And I added some garlic powder, a dash of Cayenne pepper, two dashes of Worcestershire sauce, a dash of - Read more ...
  7. OK, I really should not rate this as I have not made it, but the recipe causes some concern. I mean, 2 cups of half and half. Good gosh! I do make something really similar to this but I just make a white sauce, throw in a cup of shredded cheddar cheese and then bake - Read more ...
  8. 1.9.21 This really didn’t cook up like baked mac & cheese, the consistency is way too soupy. I made the cheese sauce exactly as written, but with no thickening agent, the sauce was creamy, but just runny. I added considerably more cheese (adding more fat and calories), but ended up adding a cornstarch slurry to - Read more ...

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