About this recipe

All the creamy, cheesy comfort of classic mac and cheese — without the carbs. Tender cauliflower florets stand in for pasta and get smothered in a rich, velvety three-cheese sauce. This keto-friendly crowd-pleaser is ready in under 40 minutes and is guaranteed to satisfy even the most devoted mac and cheese fans.

Instructions

1. 1

   Preheat your oven to ![400°F]. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 4–5 minutes, until just fork-tender but not mushy — they should still hold their shape. Drain well in a colander and pat dry with paper towels to remove as much moisture as possible. Transfer to a greased 9×13-inch baking dish.

2. 2

   In a medium saucepan over ^[medium heat], melt the butter. Add the minced garlic and cook for 30–60 seconds until fragrant. Add the cream cheese and stir until fully melted and smooth. Pour in the heavy cream and whisk to combine. Reduce heat to ^[medium-low] and stir in the Dijon mustard, smoked paprika, salt, and black pepper. Gradually add the shredded sharp cheddar and gruyere cheese, a handful at a time, stirring constantly until the sauce is completely smooth and velvety. Taste and adjust seasoning.

3. 3

   Pour the cheese sauce evenly over the cauliflower in the baking dish and gently toss to coat every floret. Spread into an even layer. Sprinkle the grated Parmesan cheese evenly over the top. Add red pepper flakes if desired.

4. 4

   Bake uncovered at ![400°F] for 15–18 minutes, until the sauce is bubbling around the edges and the Parmesan cheese topping is golden and lightly crisp. For extra browning, broil on ^[high] for the last 2 minutes, watching closely. Let rest for 5 minutes before serving.