Prep Time: 15 minsCook Time: 40 minsTotal Time: 55 mins


  • 1 head Cauliflower about 1 lb cauliflower florets, 6 cups.
  • 2 tablespoons Unsalted Butter
  • 4 ounces Softened Cream Cheese
  • 1/2 cup Unsweetened Almond Milk
  • 1 cup Shredded Sharp Cheddar Cheese divided
  • 1 cup Grated Gruyere or Emmental
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Paprika
  • 1 1/2 teaspoon Dijon Mustard
  • 1/2 teaspoon Garlic Powder


  • 1 cup Shredded Cheddar
  • 1/2 cup Bacon Bites


  1. Trim the cauliflower stems, remove the leaves, then break into small bite-size florets about 1 1/2 inches wide.
  2. Place the florets into a steamer basket and steam for 8 minutes until fork tender.
  3. Cool down on a colander for few minutes until completely steamed out, then transfer to a large baking dish and spread into an even single layer.
  4. Meanwhile, prepare the mac and cheese sauce.
  5. In a large saucepan – large enough to fit the cauliflower florets – add the butter and almond milk and bring to a light boil, then whisk in cubes of softened cream cheese, Dijon mustard, garlic powder, paprika, salt, and pepper.
  6. When the mixture is smooth, stir in shredded cheddar and shredded gruyere.
  7. Stir over low heat for 1 or 2 minutes or until the cheese just has melted and a creamy sauce forms. If too thick or stringy, add more almond milk at room temperature until it reaches your liking.
  8. Stir the cooked cauliflower florets into the sauce and keep cooking for 1-3 minutes until hot.
  9. For a casserole, transfer into a 9×13-inch baking dish, sprinkle extra shredded cheese on top, and bake at 180°C (350°F) for 15 minutes or until cheese is broiled on top.
  10. Serve immediately with fresh herb or plain.


AMOUNT PER SERVING (1 SERVING (1 1/2 CUP))CALORIES 454.7 CALORIES FROM FAT 345| FAT: 38.3g | CHOLESTEROL: 107.6mg | SODIUM: 796.8mgPOTASSIUM: 425.2mgCARBOHYDRATES: 7.4g| Fiber: 2.2g| Sugar: 2.8g | PROTEIN: 21.8g | CALCIUM: 563.1mg | IRON: 0.9mg | NET CARBS: 5.2g |