This Low Carb Cauliflower Mac and Cheese is a tasty keto spin on a classic mac and cheese. Enjoy it as an indulgent, calorie-wise side dish.

Step 1 Preheat oven to 450 F and line a baking sheet with parchment paper. Add cauliflower and onions and toss with olive oil, then season with salt and pepper. Bake for 20 minutes, flipping halfway through.

Step 2 While cauliflower is cooking, make the cheese sauce. Melt butter in a large saucepan, then add milk, cream cheese and cheddar cheese, whisking to combine and simmering over low heat for 4-5 minutes until smooth.

Step 3 Remove cauliflower from oven and toss in cheese sauce. Garnish with extra shredded cheddar cheese (optional) and chives then serve and enjoy!

Storing and Reheating Store in glass containers in the fridge up to 5 days. Sprinkle a little bit of water overtop and microwave for 1-2 minutes, stirring halfway through the cooking time. This mac and cheese also heats up really well on the stovetop in a saucepan – just be sure to add a little bit of extra butter or cooking spray to the pot before you heat it up.

Freezing Cauliflower Mac & Cheese Freeze in glass or foil containers. In foil containers, you can reheat straight from the freezer to the oven – just bake at 375 F for 30 minutes. If microwaving, use glass containers and microwave on high for 5-6 minutes, stirring halfway through.

Check out a couple of our other low carb recipes below!