Description
This dish takes everything you love about mac and cheese—gooey texture, cheesy flavor, nostalgic vibes—and reimagines it with riced cauliflower and velvety pumpkin. It’s rich but not heavy, packed with cozy spice, and perfect for weeknight dinners, potlucks, or Thanksgiving sides. Bonus: It’s gluten-free, low-carb, and full of sneaky veggies. Comfort food, redefined.
Ingredients
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4 cups riced cauliflower (fresh or thawed frozen, moisture squeezed out)
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¾ cup pumpkin purée (not pie filling!)
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1 tbsp butter (or olive oil)
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¼ cup cream, milk, or unsweetened almond milk
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1½ cups shredded sharp cheddar (divided)
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½ tsp garlic powder
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¼ tsp smoked paprika
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Salt & pepper to taste
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 2-quart baking dish.
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In a saucepan, melt butter. Add pumpkin, milk, garlic powder, paprika, salt, and pepper. Simmer 2 min, stirring.
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Lower heat. Stir in 1 cup cheddar until melted and smooth.
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Fold in riced cauliflower until coated evenly.
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Spread mixture into the baking dish. Top with remaining ½ cup cheddar.
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Bake 20–25 min until bubbly and golden. Let rest 5 min before serving.
Notes
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Add crumbled bacon or diced ham for a meaty twist
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Toss in spinach, kale, or sage for a veggie boost
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Top with Parmesan or crushed nuts for a crispy finish
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Vegan? Use plant milk, vegan cheese, and olive oil
- Prep Time: 15 min
- Cook Time: 25 min
Nutrition
- Calories: 290 Cal
- Sugar: 3g
- Fat: 22g
- Carbohydrates: 8g
- Fiber: 8g
- Protein: 13g