Cauliflower Mac and Cheese Recipe

This cauliflower mac and cheese is rich, smoky, and ultra creamy, made with grilled cauliflower and a velvety cheese sauce finished low and slow on the smoker. It delivers all the comfort of classic mac and cheese with deep flavor and incredible texture.

Cauliflower mac and cheese is all about technique. When cauliflower is grilled first and then folded into a proper cheese sauce, it takes on a depth of flavor that stovetop versions can’t match.

This recipe uses direct heat to build flavor, then finishes low and slow with gentle smoke to create a creamy, bubbling dish that feels indulgent and comforting without being heavy.

Why This Cauliflower Mac and Cheese Works

Grilling the cauliflower before adding it to the sauce partially cooks it while adding smoky, roasted flavor. This prevents a watery texture and gives the cauliflower structure, so it holds up in the cheese sauce.

Finishing the dish at a low temperature allows the cheese sauce to stay smooth while absorbing subtle smoke, creating layers of flavor without overpowering the dish.

Ingredients:

• Cauliflower – Use a whole head of cauliflower for this recipe. Fresh is the way to go for the best flavor and texture.
• Olive Oil – Feel free to sub with any other oil you prefer.
• Smoky Paprika – Love the addition of a smoky paprika to this sauce. It helps play up the already delicious smokiness you get, but feel free to add other spices like this all purpose BBQ rub too.
• Salt and Pepper- Seasoning for the cauliflower and for the sauce.
• Heavy Cream- I use this for the base of the sauce. While low-carb, it is high-fat. If you want to reduce the calories a bit, you can swap in half-and-half.
• Cream Cheese- Works great for thickening the sauce.
• Cheddar Cheese- Grate your own cheddar cheese for the best results.
• Gouda Cheese- Adds a smoky flavor. Grate your own cheese for the best results.
• Bacon- Regular bacon or turkey bacon will work here.

How to Prep Cauliflower for Mac and Cheese

Start by removing the outer leaves of the cauliflower while keeping the core intact. Slice the head into thick, one-inch cauliflower steaks. Some florets may fall apart, which is completely fine.

Leaving the cauliflower in larger pieces during grilling helps it cook evenly and develop better flavor before being chopped. Alternatively, you can roast or follow the steps for my air fryer cauliflower steak recipe if you do not have access to a grill.

Grilling the Cauliflower Steaks

Preheat the grill to 300 degrees Fahrenheit and keep it set for direct heat initially.

Brush both sides of the cauliflower steaks with olive oil and season generously, reserving a small amount of seasoning for the cheese sauce. Grill the cauliflower with the lid closed for 2 to 3 minutes per side until lightly charred and just tender.

Remove from the grill and chop into bite size pieces.

How to Make the Creamy Cheese Sauce

In a saucepan over medium low heat, warm the heavy cream. Add softened cream cheese and whisk until mostly smooth.

Lower the heat and season the sauce with the reserved seasoning. Gradually whisk in the grated cheeses a handful at a time, allowing each addition to melt fully before adding more. This prevents the sauce from breaking and keeps it smooth.

Combining the Cauliflower and Sauce

Fold the grilled cauliflower pieces into the cheese sauce until evenly coated. Stir in the bacon if using, reserving a small amount for topping.

Transfer the mixture to a cast iron skillet, ceramic baking dish, or foil pan. Sprinkle the remaining cheese and bacon over the top for a golden finish.

Tips For Smoking:

• Set the grill for indirect heat at 300 F.
• Use a lighter wood for smoking. Anything too strong (like hickory or mesquite) will overpower the sauce.
• The cauliflower is already partially cooked, so you should only need to smoke for about 30 minutes or so, or until it is bubbly and golden brown.
• If you like to add texture to the top, sometimes people like to add pork rind crumbs or a sprinkle of almond flour. If you’re not keto, try adding crumbled butter crackers to the top, too. I left mine as is!

How to Serve Cauliflower Mac and Cheese

Let the dish rest for 5 to 10 minutes after removing it from the smoker so the sauce can set slightly.

Serve as a side dish with grilled meats, barbecue, or roasted chicken. It also works well as a standalone comfort dish.

Storage and Make Ahead Tips

Cauliflower mac and cheese stores well and reheats beautifully.

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in the oven or on the grill to maintain a creamy texture.

This dish can be assembled ahead of time and smoked just before serving.

Expert Tips for the Best Cauliflower Mac and Cheese

• Let the dish rest before serving so the sauce sets
• Grill the cauliflower first to remove excess moisture
• Use freshly grated cheese for a smoother sauce
• Keep the heat low when making the sauce to prevent separation
• Add cheese gradually for the best texture
• Use mild wood for smoking to avoid overpowering flavor

More Recipes To Try

• Smoked Pork Shoulder
• Hot and Fast Ribs
• Crispy Grilled Chicken Thighs
• Reverse Seared Steak