If you love macaroni and cheese but want to skip the pasta, this Cauliflower Cheese is an easy, cheesy alternative. 🧀
Tender cauliflower is combined with mayonnaise and a generous amount of grated Asiago and Swiss cheese, then baked until hot, bubbly, and golden brown.
There’s no flour, no roux, and no complicated cheese sauce to make. Just a few simple ingredients, a little prep, and the oven does the rest.
The recipe makes approximately 6 servings and uses:
- 1 large head cauliflower
- Salt, for boiling water
- 5 oz Asiago cheese, grated
- 3 oz Swiss cheese, grated
- 1 cup mayonnaise
Cauliflower Cheese
Ingredients
- 1 head Cauliflower, cut into florets large
- 5 oz Asiago Cheese
- 3 oz Swiss Cheese
- 1 cup Mayonnaise
- Salt for boiling water
Instructions
- Prepare the Cauliflower: Remove the florets from the stem and cut them into bite-sized pieces.
- Parboil: Bring a large pot of salted water to a boil. Add the cauliflower and parboil until just beginning to become tender. Do not cook until completely soft.
- Cool the Cauliflower: Drain the cauliflower and immediately transfer it to an ice bath. Once cooled, drain thoroughly.
- Grate the Cheese: Grate the Asiago and Swiss cheeses. Reserve some of the grated cheese for the topping.
- Combine: Place the cooled, well-drained cauliflower in a large bowl. Add the mayonnaise and remaining grated cheese. Gently stir until well combined.
- Transfer to Baking Dish: Transfer the mixture to an oven-safe baking dish and spread evenly.
- Top with Cheese: Sprinkle the reserved cheese evenly over the top.
- Bake: Bake at 375°F for approximately 45 minutes, or until hot and bubbly with a golden-brown top.
- Serve: Let cool for a few minutes before serving.
Video
Notes
🍽️ Equipment Used
For this recipe, you’ll need a large pot for parboiling the cauliflower, a large bowl for mixing, an ice bath, an oven-safe baking dish, and a cheese grater.
I used a rotary cheese grater to grate the Asiago and Swiss cheese, available on Amazon.com.
FTC Disclosure: This post contains affiliate links. I may earn a commission at no extra cost to you.
🔁 Variations & Substitutions
- Cauliflower: I use one large head of cauliflower, but you can adjust the amount slightly depending on the size of your cauliflower and the size of your baking dish.
- Cheese: Asiago and Swiss give this dish a rich, savory flavor, but you can experiment with other cheeses that melt well. Cheddar, Gruyère, provolone, or an Italian cheese blend would all work.
- Mayonnaise: Use your favorite mayonnaise.
- Cheese Topping: Reserve some of the grated cheese to sprinkle over the top before baking. This creates the bubbly, browned cheese layer that makes this dish so good.
- Seasonings: The cheese and mayonnaise provide plenty of flavor, but you can add black pepper, garlic powder, onion powder, Italian seasoning, or other seasonings if desired.
- Add-Ins: For a heartier casserole, add cooked bacon, ham, chicken, or another protein. Keep in mind that additional ingredients will change the nutritional information.
Nutritional Info
📊 Nutrition (Per Serving)
Nutritional information will vary depending on the size of the cauliflower, the mayonnaise and cheeses used, and the final number of servings.
Because this recipe uses no flour or pasta, it is naturally much lower in carbohydrates than traditional macaroni and cheese. If you’re tracking carbohydrates or other macros closely, check the labels on the specific ingredients you use.
🧠 Why This Recipe Works
Traditional macaroni and cheese relies on pasta and often uses a flour-based roux to create its cheese sauce. This recipe takes a much simpler approach.
Parboiling the cauliflower first gives it a tender texture while keeping it from becoming overly soft during the long bake. Cooling it in an ice bath stops the cooking process and helps keep the cauliflower from turning mushy.
The mayonnaise provides the creamy base, while Asiago and Swiss cheese add richness, saltiness, and plenty of cheesy flavor. Reserving some of the cheese for the top creates a golden, bubbly layer as the casserole bakes.
The result is a comforting, cheesy side dish without the flour or pasta.
🥗 Diet Notes
This Cauliflower Cheese is flour-free and lower-carb, making it an easy alternative to traditional macaroni and cheese.
It is naturally vegetarian when made with vegetarian-friendly cheeses and mayonnaise. It can also be gluten-free, but check the labels on your mayonnaise and cheese if you need to avoid gluten.
Because this recipe is rich in cheese and mayonnaise, it is a satisfying side dish that pairs especially well with leaner proteins and vegetables.
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FAQ: Frequently Asked Questions
Is this cauliflower mac and cheese?
It’s similar to macaroni and cheese in the sense that cauliflower replaces the pasta and is baked with a creamy, cheesy mixture. I call it Cauliflower Cheese because the dish is centered around cheesy cauliflower rather than trying to replicate macaroni.
Do I have to use Asiago and Swiss cheese?
No. Asiago and Swiss give this recipe its particular flavor, but you can substitute other cheeses that melt well. Cheddar, Gruyère, provolone, or an Italian cheese blend are all possibilities.
Why do I need to parboil the cauliflower?
Parboiling gives the cauliflower a head start on cooking so it becomes tender during the bake without requiring the casserole to stay in the oven for an extremely long time.
Why do I put the cauliflower in an ice bath?
The ice bath quickly cools the cauliflower and stops it from continuing to cook. This helps prevent it from becoming overly soft before it goes into the oven.
Can I use frozen cauliflower?
Yes, although the texture may be somewhat different. If using frozen cauliflower, thaw and drain it thoroughly before combining it with the other ingredients. Excess water can make the finished casserole watery.
Can I add meat?
Absolutely. Cooked bacon, ham, chicken, or another protein can be added to make this a more substantial dish.
Is this recipe low-carb?
It is significantly lower in carbohydrates than traditional macaroni and cheese because it uses cauliflower instead of pasta and contains no flour. The exact carbohydrate content will depend on the specific ingredients and serving size.
Can I make this ahead of time?
Yes. You can assemble the casserole ahead of time, cover it, and refrigerate it until you’re ready to bake. You may need to add a little extra baking time if you’re putting it into the oven directly from the refrigerator.
🧊 Storage
Store leftover Cauliflower Cheese in an airtight container in the refrigerator for up to 3–4 days.
Reheat individual portions in the microwave or reheat the casserole in the oven until heated through. The cheese topping will be best when reheated in the oven or toaster oven.
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