Cauliflower Mac & Cheese (Paleo & Low Carb Versions)

We’ve got 2 recipes for the price of one in today’s post!

Here’s what happened- I was experimenting in the kitchen last weekend and made 2 versions of the same basic dish, and then couldn’t decide which one I wanted to share here today. They both turned out to be super tasty, and each have their benefits depending on your specific dietary needs or preferences 🙂

This Cauliflower Mac & Cheese is a low carb, highly nutritious version of everyone’s favorite side dish. I’ve done cauliflower mashed “potatoes”, and cauliflower rice plenty of times, but I was excited to use it as somewhat of a substitute for pasta.

In both versions, the results were absolutely delicious, and the perfect side dish to serve with dinner any night of the week.

While one version is more of a traditional cheese and milk “sauce” poured over the cauliflower florets, the other is a little more of a stretch, using nutritional yeast to take on the cheesy flavor.

I have to admit, I have never used nutritional yeast prior to testing out this recipe simply because the name itself is a little, well, off-putting. I even went as far as to google what exactly it is, and still came up a little unsure. Apparently, it is “deactivated yeast”, whatever that means. I am not sure how it takes on the cheese flavor, but it sure does and I will just let nature do its thing! I have heard of people using it as a topping on salads, over popcorn, in casserole type dishes, and more. I will definitely need to find more uses as I have a bag to use up…but after trying it in this recipe, I am SOLD and I am a believer!

The basic instructions for cooking both versions are pretty much the same, and equally easy and quick. Simply steam the cauliflower, melt the “cheese” sauce, pour it over the cauliflower, and bake!

I, of course, tasted and loved both versions, but I also had my skeptical taste tester (mom) try them as well and she was surprised to find that both tasted cheesy, garlicky, and delicious.

If you are Whole 30-ing or just don’t do dairy, I’ve gotcha covered. If you are just looking for a low carb, but still cheesy version of the popular side, you can find that here too! If you think both sound good and you are itching to try out nutritional yeast (like me!) give both dishes a try! I think no matter which route you take, you won’t be disappointed!

Paleo Version Ingredients

• 1 large head of cauliflower
• Diced green onion or chives for garnish

For the Sauce:

• 2 Tbsp ghee or butter
• 1/4 coconut milk
• 1/4 C nutritional yeast
• 2 Tbsp chicken broth
• 2 cloves garlic, minced
• 3/4 tsp salt
• 3/4 pepper
• 1/2 tsp paprika
• 3/4 tsp garlic powder

Low Carb Version Ingredients

• 1 large head cauliflower
• Diced green onions or chives for garnish

For the Sauce:

• 1.5 cups shredded cheddar cheese
• 1/4 cup half & half
• 2 Tbsp butter
• 2 cloves garlic, minced
• 3/4 tsp salt
• 3/4 tsp pepper
• 3/4 tsp garlic powder
• 1/2 tsp paprika

Instructions

1. Preheat the oven to 400º
2. Cut the head of cauliflower into florets. Steam the florets in a steam basket in a pot on the stove for about 10 minutes, until it feels slightly tender to the touch (but not mushy!) Drain into a strainer and let sit.
3. Prepare the sauce ingredients. Add to a small saucepan and heat over low until melted and well combined (about 5 minutes).
   

   Dairy Free Version

   

   Cheesy Version

4. Add the cooked cauliflower to an 8×8 or 9×9 baking dish. Once the sauce/ “cheese” mixture is melted and combined, pour it over the cauliflower and mix well.
5. Place in the oven and bake for 10 minutes. Then set the oven to broil and allow it to brown for about 3 more minutes.
   

   Dairy Free Version, Baked

   

   Cheese Version, Baked

6. Remove from the oven and garnish with green onions or chives. Serve as a side to grilled burgers or chicken, or whatever sounds good!

Paleo version, ready to serve!

Cheese version, ready for scooping!

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Cauliflower Mac & Cheese (Paleo & Low Carb Versions)

Prep Time

15 mins

Cook Time

13 mins

Total Time

28 mins

 

A Dairy Free, Paleo version AND a Cheesy Low Carb version-both delicious "lighter" healthier versions of the classic, family favorite side of Mac & Cheese

Course: Side Dish

Cuisine: American

Author: Maggie @ Our Fine Day

Ingredients

Paleo Version Ingredients

• 1 large head of cauliflower
• Diced green onion or chives for garnish

For the Sauce:

• 2 Tbsp ghee or butter
• 1/4 coconut milk
• 1/4 C nutritional yeast
• 2 Tbsp chicken broth
• 2 cloves garlic minced
• 3/4 tsp salt
• 3/4 pepper
• 1/2 tsp paprika
• 3/4 tsp garlic powder

Low Carb Version Ingredients

• 1 large head cauliflower
• Diced green onions or chives for garnish

For the Sauce:

• 1.5 cups shredded cheddar cheese
• 1/4 cup half & half
• 2 Tbsp butter
• 2 cloves garlic minced
• 3/4 tsp salt
• 3/4 tsp pepper
• 3/4 tsp garlic powder
• 1/2 tsp paprika

Instructions

1. Preheat the oven to 400
2. Cut the head of cauliflower into florets. Steam the florets in a steam basket in a pan on the stove for about 10 minutes, until it feels soft to the touch (but not mushy!) Drain into a strainer and let sit.

3. Prepare the sauce ingredients. Add to a small saucepan and heat over low until melted and well combined (about 5 minutes).

4. Add the cooked cauliflower to an 8x8 or 9x9 baking dish. Once the sauce/ "cheese" mixture is melted and combined, pour it over the cauliflower and mix well.

5. Place in the oven and bake for 10 minutes. Then set the oven to broil and allow it to brown for about 3 more minutes
6. Remove from the oven and garnish with green onions or chives. Serve as a side to grilled burgers or chicken, or whatever sounds good!