LOW CARB KETO CAULIFLOWER MAC AND CHEESE

HOW TO MAKE CAULIFLOWER MAC AND CHEESE

Roast cauliflower. This baked cauliflower mac and cheese starts with roasted cauliflower. Toss cauliflower florets with melted butter and season with salt and pepper. Roast for about 10-15 minutes, until crisp tender, or done to your liking.
Make cheese sauce. Heat the cheddar cheese, heavy cream, milk, and more butter, stirring frequently. Heat until the cheese mixture is smooth, being careful not to overheat.

TIP: You have some substitution options for the sauce. You can lighten up the recipe by using more almond milk and less cream. Or just the opposite, make it more rich by using more cream instead. Coconut milk or coconut cream would also be fine, if you don’t mind some coconut flavor in there. I also like to throw in some garlic or other spices for a more adult version.

Toss keto macaroni and cheese together. Toss cauliflower and cheese sauce together and serve immediately.

CAN I MAKE KETO MAC AND CHEESE WITH FROZEN CAULIFLOWER?

Yes, you can! You’ll just need to roast it for longer, and the end result will be softer.

WHAT CAN I DO IF MY SAUCE ISN’T THICK ENOUGH?

The sauce will thicken as it cools from piping hot to warm. However, if you’re concerned and want it thicker, you can simply add more shredded cheese to the sauce before tossing with the cauliflower.

INGREDIENTS

1 head Cauliflower (cut into small florets)
3 tbsp Butter (divided into 2 tbsp and 1 tbsp)
Sea salt
Black pepper
1 cup Cheddar cheese (shredded)
1/4 cup Heavy cream
1/4 cup Unsweetened almond milk (or any milk of choice)

INSTRUCTIONS

Tap on the times in the instructions below to start a kitchen timer while you cook.

Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet with foil or parchment paper.
Melt 2 tablespoons (28 g) of butter. In a large bowl, toss together the cauliflower florets with the melted butter. Season with sea salt and black pepper.
Arrange the cauliflower florets on the prepared baking sheet. Roast for about 10-15 minutes, until crisp-tender.
Heat the cheddar cheese, heavy cream, milk, and remaining tablespoon of butter, stirring frequently. (You can do this on the stove in a double broiler, or in the microwave.) Heat until the cheese mixture is smooth. Be careful not to overheat or burn the cheese.
Toss cauliflower with cheese sauce right before serving.