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This keto-friendly Mac and Cheese from is totally pasta-free, thanks to cauliflower. Here's how to make the best low-carb mac and cheese if you're on the keto diet.



Total time

80 minutes




Sides, Dinner, Lunch


  • butter (for baking dish)
  • 2 heads cauliflower (medium, cut into florets)
  • 2 tbsp extra-virgin olive oil
  • kosher salt
  • 1 c heavy cream
  • 6 oz cream cheese (cut into cubes)
  • 4 c shredded cheddar
  • 2 c mozzarella (shredded)
  • 1 tbsp Hot sauce (optional)
  • freshly ground black pepper
  • 4 oz pork rinds (crushed)
  • ¼ c parmesan (freshly grated)
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp parsley (freshly chopped, for garnish)


  1. Preheat oven to 375° and butter a 9”-x-13” baking dish. In a large bowl, toss cauliflower with 2 tablespoons oil and season with salt. Spread cauliflower onto two large baking sheets and roast until tender and lightly golden, about 40 minutes.
  2. Meanwhile, in a large pot over medium heat, heat cream. Bring up to a simmer, then decrease heat to low and stir in cheeses until melted. Remove from heat, add hot sauce if using and season with salt and pepper, then fold in roasted cauliflower. Taste and season more if needed.
  3. Transfer mixture to prepared baking dish. In a medium bowl stir to combine pork rinds, Parmesan, and oil. Sprinkle mixture in an even layer over cauliflower and cheese.
  4. Bake until golden, 15 minutes. If desired, turn oven to broil to toast topping further, about 2 minutes.
  5. Garnish with parsley before serving.
  6. View the recipe instructions at Delish

Contains allergens
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