Cauli mac is a low carb version of everyone’s favorite comfort food, and this slow cooker version will make it your go-to set it and forget it side dish!
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Something about the fall makes me want all the comfort food, while at the same time making me feel super lazy, and not much like cooking.
This slow cooker cauli mac lets me have the best of both worlds! Not only is it super easy, but it’s also delicious and completely
Ingredients and substitutions
First, let’s talk about the star of this show – the CHEESE! I am a purist and almost always use cheddar, but you can play around with the cheese to switch up the flavor a little bit.
This recipe is super simple and basic, but feel free to add your favorite mac and cheese mix-ins to make it a more decadent side dish or even a complete meal.
Some of my favorite things to add are bacon crumbles, shredded chicken, cooked and crumbled ground beef, or if I’m feeling really fancy – lobster chunks!
Tips:
Be sure to cut the cauliflower into small florets like the ones in the picture below. If your florets are larger, you may need to increase the cooking time or shorten the cooking time if they are smaller.
If you can, give this a stir halfway through the cooking time to really help everything come together nicely. And if you have the extra time, you can top the finished cauli mac with a little extra shredded cheese and pop it under your oven’s broiler to really make it special!
Be sure to check out these other great recipes from This Mom’s Menu:
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Slow Cooker Cauli Mac
Ingredients
- 6 cups cauliflower, cut into small florets (1 medium to large cauliflower)
- 2 cups shredded cheddar cheese
- 3/4 cup heavy whipping cream
- 2 oz cream cheese
- 1 tsp ground mustard
- Salt and pepper to taste
Instructions
- Place all the ingredients into the slow cooker and stir to combine.
- Cook on low for 4 hours. Stir before serving and enjoy!
Notes
What would you measure out to be a serving size?
about 3/4 cup
Can you clarify the cooking time – is it 4 hours on low, as written in the directions, or 7 hours 20 minutes, as the recipe card states?
Hi Lindsay, the correct time is 4 hours on low. Not sure what is up with the recipe card time, but thanks for letting me know so I can get that fixed stat 🙂