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gluten-free cauliflower mac and cheese

Gluten-Free Cauliflower Mac and Cheese

This gluten-free cauliflower mac and cheese is creamy, cheesy, and comforting without the heavy carbs. Tender cauliflower is baked in a rich cheddar sauce, topped with pork rinds or bacon for crunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course, Side Dish
Cuisine: American comfort food, keto-friendly
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1 large head of cauliflower cut into bite-sized florets
  • 2 cups shredded sharp cheddar cheese
  • ½ cup heavy cream
  • 4 oz cream cheese
  • 2 tbsp butter
  • ½ tsp garlic powder
  • ½ tsp paprika
  • Salt and black pepper to taste
Optional: crushed pork rinds for topping
Optional: crispy bacon bits for extra flavor

Method
 

  1. Prep cauliflower – Wash and chop cauliflower into small florets.
  2. Cook cauliflower – Steam or boil for 5–7 minutes until tender but not mushy. Drain well and let excess steam escape.
  3. Make cheese sauce – In a saucepan, melt butter. Stir in cream cheese and heavy cream until smooth. Add garlic powder, paprika, salt, and pepper. Mix in shredded cheddar until melted and creamy.
  4. Combine – Pour sauce over drained cauliflower. Mix until every piece is coated.
  5. Bake – Transfer to a baking dish. If using, sprinkle crushed pork rinds and bacon on top. Broil for 3–5 minutes until bubbly and golden.
  6. Serve hot – Dish out and enjoy creamy cauliflower mac and cheese straight from the oven.

Notes

  • Use sharp cheddar for the best flavor.
  • Don’t overcook cauliflower—keep a little bite so it holds up under the sauce.
  • For make-ahead: assemble everything, cover, and refrigerate. Bake when ready to eat.
  • For crunch: pork rinds mimic breadcrumbs, but you can use gluten-free crackers if you prefer.