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Baked cauliflower no mac and cheese with melted golden cheese

Cauliflower “No Mac” & Cheese

Rich, creamy cauliflower baked with a cheesy five-cheese sauce for a comforting low-carb side dish without the pasta.
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Prep Time 45 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 45 minutes
Servings: 24 servings
Course: Main Course, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower Base
  • 4 bags Frozen Cauliflower Florets 12 oz each
  • ⅓ cup Olive Oil
  • ½ tsp Seasoning Salt
  • 1 tsp Mrs. Dash Onion & Herb
  • 1½ tbsp Onion Powder
  • ¼ tsp Cayenne Pepper optional
Creamy Five-Cheese Sauce
  • 1 stick Unsalted Butter
  • 4 cups Heavy Whipping Cream - 1 - 32 oz container; adjust as needed
  • ½ stick Salted Butter for layering/topping
  • 2 cups Boullion Water or Chicken Stock Use to thin sauce as needed
  • 16 oz Provolone & Mozzarella Blend
  • 7 oz Cheddar,Gouda & Gruyere blend
  • 7 oz Mozzarella, Colby, Gruyere & Asiago blend
  • 8 oz Triple Cheddar Shredded Cheese
  • 16 oz Velveeta cubed
  • 2 tbsp Ground Mustard
  • 1 tsp Xanthan Gum optional thickener
  • 1 tbsp Garlic Pepper
  • 1 tbsp Onion Powder
  • 1 tbsp Smoked Paprika
  • 1 tbsp Black Pepper
  • 1 1/2 tbsp Seasoning Salt
  • Pinch of Sugar
  • Pinch Dried Parsley for garnishment

Equipment

  • 1 Large Pot for making cheese sauce
  • 1 Colander to drain cauliflower
  • 1 Large Whisk for the cheese sauce
  • 1 set Measuring cups & spoons
  • 2 greased aluminum pans approximately 12.87 × 10.31 × 2.48 inches; lightly greased
  • aluminum foil to cover pans while baking and for storage
  • 1 large baking sheet for roasting the cauliflower
  • parchment paper for lining the baking sheet
  • 1 Sharp Knife for cubing the Velveeta and slicing the butter
  • 1 Large Silicone Spatula for stirring and scraping the cheese sauce

Method
 

Roast the Cauliflower
  1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
  2. Microwave each bag of frozen cauliflower for approximately 3 minutes.
  3. Transfer the cauliflower to a colander and drain thoroughly, pressing out as much excess moisture as possible.
  4. Place the drained cauliflower in a large bowl. Add the olive oil, seasoning salt, Mrs. Dash Onion & Herb, onion powder, and optional cayenne pepper. Toss until evenly coated.
  5. Spread the seasoned cauliflower in a single layer on the prepared baking sheet.
  6. Roast for 7–10 minutes. Turn the cauliflower and roast for another 7–10 minutes.
  7. Remove from the oven and allow it to cool slightly. Thorough draining and roasting help prevent a watery finished dish.
Make the Cheese Sauce
  1. Keep the warm chicken bouillon water or chicken stock nearby.
  2. Melt the unsalted butter in a large nonstick pot over low-medium heat.
  3. Add the cubed Velveeta and 2 cups of the heavy whipping cream. Stir slowly until smooth.
  4. Gradually stir in the remaining 2 cups of heavy whipping cream.
  5. Add half of each shredded-cheese blend, reserving the remaining shredded cheese and triple cheddar for layering and topping.
  6. Add the ground mustard, garlic pepper, onion powder, smoked paprika, black pepper, seasoning salt, and pinch of sugar.
  7. Stir continuously over low heat until the sauce is smooth.
  8. If the sauce is too thick, add the warm bouillon water or chicken stock a little at a time until the sauce is rich, smooth, and pourable.
  9. If additional thickening is needed, gradually whisk in the optional xanthan gum.
Assemble the Dish
  1. Lightly grease two half-size aluminum steam-table pans.
  2. Spread a thin layer of cheese sauce across the bottom of each pan.
  3. Divide a layer of roasted cauliflower evenly between the two pans.
  4. Sprinkle some of the reserved shredded-cheese blends over the cauliflower.
  5. Pour another layer of cheese sauce over the cauliflower and cheese.
  6. Continue layering the cauliflower, reserved shredded-cheese blends, and cheese sauce until everything is evenly divided between both pans.
  7. Gently mix the layers inside each pan so the cauliflower is evenly coated with sauce.
  8. Distribute the sliced salted butter throughout both pans.
  9. Top each pan with the reserved triple cheddar cheese.
  10. Finish with dried parsley and regular paprika. The paprika adds color and a mild finish, while the smoked paprika inside the sauce adds depth.
  11. Cover the pans with aluminum foil.
Bake
  1. Bake both pans covered with aluminum foil at 350°F for approximately 25 minutes, or until the sauce is bubbling and the cheese is melted throughout.
  2. Carefully remove the aluminum foil from both pans before broiling.
  3. For a golden top, place the pans under the broiler for 2–3 minutes. Broil one pan at a time if necessary and watch closely to prevent burning.
  4. Remove the pans from the oven and allow the Cauliflower “No Mac” & Cheese to rest for 10 minutes before serving. This gives the sauce time to thicken and the flavors time to settle.

Notes

For the best texture, drain the cauliflower very well before assembling the dish. Extra moisture can thin the cheese sauce.
The cheese sauce will thicken as the dish rests, so allow it to sit for about 10 minutes before serving.
If using disposable aluminum pans, place them on a sturdy baking sheet before filling and baking for easier handling.
Broil one pan at a time if needed, and watch closely because the cheese can brown quickly.
Leftovers can be refrigerated in an airtight container for up to 3–4 days. Reheat gently in the oven or microwave.
For a little extra flavor, add more smoked paprika, cracked black pepper, or a light sprinkle of parsley before serving.