Cajun Roasted Cauliflower with Cheese Sauce
Fork-tender cauliflower seasoned with cajun seasoning and roasted to perfection! Topped with a thick and creamy cheddar cheese sauce. The perfect low-carb alternative to traditional macaroni and cheese.
Servings 4 1-cup servings
- 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
- 1/4 cup bacon crumbles/bits
- 2 tbsp chives
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.
- 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.
Serving: 1serving | Calories: 394kcal | Carbohydrates: 13g | Protein: 12g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 92mg | Sodium: 341mg | Potassium: 710mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1590IU | Vitamin C: 101.2mg | Calcium: 273mg | Iron: 1.4mg