Buffalo Cauliflower Mac and Cheese


We love Tattooed Chef Buffalo Cauliflower Mac and Cheese Bowls and decided to make our own version at home. This buffalo cauliflower mac and cheese is gluten-free, low-carb, cheesy, spicy, delicious and fast.


Cauliflower Whole Milk Franks Redhot Sauce Sharp Cheddar Cheese  Cream Cheese Chicken Broth Salt Black Pepper

Step 1

Add 6 cups of water to a medium or large pot and bring to a boil over high heat. While the water boils, cut your cauliflower into small florets.

Step 2

Once the water is boiling, turn the heat to medium-high and add the cauliflower. Cook until tender. It should be easy to pierce with a fork, but not mushy. Drain and set aside.

Step 3

Add milk and chicken broth to a large pan over medium heat. Warm the milk and broth for 3 minutes, stirring occasionally. Add the cream cheese and stir until it is melted and combined.

Turn the heat to low, then add hot sauce, cheese, salt, and black pepper. Stir until the cheese is melted, a couple of minutes. Then add the cauliflower and stir until combined. Enjoy!

Step 4

Q: My sauce is really thin. How do I make it thicker?

A: Depending on how wet your cauliflower is, it can thin the sauce a bit when added to the pan. To re-thicken your sauce, just cook it a bit longer. The liquid cooks out after a few minutes.

Q: What is cauliflower mac and cheese?

A: It's just like normal mac and cheese, but with cauliflower instead of pasta.

Q: What do I serve this cauliflower with?

A: We usually just eat it as a main dish with a side salad, but it's also great as a side! Try it with a burger, hot dog, or grilled chicken for a great summer meal.

Looking for another cauliflower dish? 

Try out Creamy Mashed Cauliflower!