This Cajun Roasted Cauliflower with Cheese Sauce is the perfect, healthier option to traditional macaroni and cheese! Fork-tender cauliflower seasoned and roasted to perfection and drizzled in a creamy cheddar cheese sauce.
Made with minimal ingredients, easy and quick prep, as well as clean up! If you’re looking for a great low-carb mac and cheese replacement, then this is the recipe for you.
CAJUN ROASTED CAULIFLOWER WITH CHEESE SAUCE
This recipe comes in handy for those days when all I want is to curl up with a big bowl of macaroni and cheese! Is it the ultimate replacement for pasta? Absolutely not. I love making ‘zoodles’ for zucchini squash as a pasta replacement, as well, but nothing can ever truly take the place of it.
One can’t live on pasta alone, though. Or so my shrinking pants tell me from time to time! So, recipes like this Cajun Roasted Cauliflower with Cheese Sauce are the perfect alternative to kick the cravings for real macaroni and cheese out the door – while keeping to a healthy diet and lifestyle.
ROASTED CAULIFLOWER
Roasting the cauliflower is key in this recipe as it gives the cauliflower so much more flavor than traditional boiling or steaming. Even without adding the cajun seasoning you will note a subtle taste difference brought out. Ever since I started roasting my vegetables, I can’t recall the last time I steamed them!
Depending on the size of your cauliflower florets, as well as how well-done you prefer them, the time for roasting will vary between 10-20 minuets. I recommend checking them at 10 minutes by piercing a few with a fork.
Now, if you’re not a huge fan of roasted vegetables, you are more than welcome to use steamed or boiled cauliflower florets, as well as skipping the cajun seasoning. This dish will still be out of this world delicious.
INGREDIENTS NEEDED
What I love most about this recipe is the simplicity of it. All it requires is a handful of staple ingredients and 5 minutes of prepping!
Full recipe with directions can be found via the printable recipe card below. Scroll down! 🙂
- Cauliflower
- Cajun seasoning
- Olive oil
- Heavy cream
- Cheddar cheese
- Butter
- Cream cheese
- Garlic powder
- Optional garnishment: bacon crumbles, freshly chopped chives, or parmesan cheese
HELPFUL COOKING TIPS:
- CHEESE: I highly recommend grating the cheddar cheese from a block. It will melt so much better than pre-shredded packaged cheese. There is a coating that is used on pre-shredded cheeses to keep them from clumping in the bags. This also prevents the cheese from melting properly to form the creamy, smooth cheese sauce for this recipe.
- SEASONING: If you don’t care for cajun seasoning, feel free to use the seasoning of your choosing! A dash of salt, pepper, and garlic powder works deliciously, too.
- ROASTING TIME: As mentioned above, the roasting time will vary based on the size of your cauliflower florets and how tender you prefer them. Check the florets at 12-15 minutes by piercing a few with a fork to test doneness.
- CREAM CHEESE: Cream cheese that has softened at room temperature will melt easier and quicker than straight out of the fridge. Remove the cream cheese from the fridge and place it on the counter prior to cutting up the florets so it has time to soften. If pressed for time, simply cut the cream cheese into tiny pieces prior to adding it to the saucepan.
MORE SCRUMPTIOUS LOW-CARB RECIPES TO TRY
- Chicken Tinga Lettuce Wraps
- Creamy Chicken and Avocado Pesto Zoodles
- Cilantro Lime Sauce
- Creamy Garlic Butter Loaded Mashed Cauliflower
- Thai Red Curry Chicken Zoodle Soup
- Mini Cauliflower Pepperoni Pizzas
- Grilled Chicken Cauliflower Alfredo with Zucchini Noodles
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Cajun Roasted Cauliflower with Cheese Sauce
Ingredients:
- 1 large head of cauliflower, (1-1 1/2 lbs, cut into small florets)
- 2 tsp cajun seasoning
- 2 tbsp olive oil
Cheddar Cheese Sauce:
- 1/2 cup heavy cream
- 1 cup freshly grated sharp cheddar cheese
- 2 tbsp light butter
- 2 oz cream cheese, (softened to room temp, cut into small slices)
- 1/2 tsp garlic powder
Optional Garnishment:
- 1/4 cup bacon crumbles/bits
- 2 tbsp chives
Instructions:
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, aluminum foil or spray liberally with nonstick cooking spray.
- Cut the cauliflower into small florets. You want bite-size pieces. Add the florets to the prepared baking sheet. Drizzle with olive oil and season with cajun seasoning. Toss to coat and then spread out into a single layer.
- Bake for 15-20 minutes, or until fork-tender. Roasting time will depend on the size of your cauliflower florets, as well as how tender you prefer them. Check at 12-15 minutes by piercing a few with a fork.
- While the florets are roasting, prepare the cheese sauce.
- In a small saucepan over medium heat, add all ingredients for the cheese sauce. Allow to cook 4-5 minutes, whisking frequently to fully melt and incorporate the cheeses. Keep warm over low heat, if needed, while waiting for the florets.
- Combine florets and cheese sauce in a medium sized mixing bowl. Toss to coat. Serve garnished with your favorite toppings, such as chopped chives, bacon bits, and/or parmesan cheese.
Notes:
- CHEESE: I highly recommend grating the cheddar cheese from a block. It will melt so much better than pre-shredded packaged cheese. There is a coating that is used on pre-shredded cheeses to keep them from clumping in the bags. This also prevents the cheese from melting properly to form the creamy, smooth cheese sauce for this recipe.
- SEASONING: If you don't care for cajun seasoning, feel free to use the seasoning of your choosing! A dash of salt, pepper, and garlic powder works deliciously, too.
- ROASTING TIME: As mentioned above, the roasting time will vary based on the size of your cauliflower florets and how tender you prefer them. Check the florets at 12-15 minutes by piercing a few with a fork to test doneness.
- CREAM CHEESE: Cream cheese that has softened at room temperature will melt easier and quicker than straight out of the fridge. Remove the cream cheese from the fridge and place it on the counter prior to cutting up the florets so it has time to soften. If pressed for time, simply cut the cream cheese into tiny pieces prior to adding it to the saucepan.
