Ingredients
- 2 heads cauliflower (or 1 package of frozen cauliflower florets)
- 2 cups heavy (or whipping) cream
- 4 oz cream cheese
- 12 oz cheddar cheese (shredded)
- ½ cup onion (chopped)
- ¼ teaspoon garlic powder
- salt & pepper to taste
- (Cooking spray, butter, or oil (to grease the baking dish))
Nutrition Info Per Serving
Serving Size
½ cup
Carbohydrates
6
g
Protein
9
g
Fat
27
g
Calories
300
Ask someone who has recently gone low carb what food they miss most, and macaroni and cheese is usually pretty high up the list. And no wonder, it's the ultimate comfort food. But what if we told you that you could experience all the cheesy bliss of a classic mac and cheese without breaking your diet? Our Keto Cauliflower Mac and Cheese recipe is just as scrumptious as the blue box stuff, but because Keto Cauliflower Mac and Cheese uses cauliflower florets as a low-carb substitute for pasta, you can eat it without feeling guilty.
Instructions
- Preheat the oven to 375 degrees.
- Coat a large baking dish with cooking spray, butter, or oil.
- Wash and remove the florets from the stem of the cauliflower.
- If using fresh cauliflower: boil the cauliflower florets until they soften, but are still somewhat crisp
- If using frozen cauliflower: follow package instructions for microwave cooking.
- Place cooked cauliflower into a large baking dish.
- Pour the cream into a large saucepan, and bring to a simmer.
- Add the cream cheese to the saucepan, and then whisk to combine the contents to a smooth consistency.
- Add 6 oz of the shredded cheese to the saucepan, continuing to stir until the cheese melts completely.
- Slowly add in the remaining 6 oz of cheese, along with the onions, garlic powder, salt, and pepper
- Remove the cheesy mixture from heat and pour over the cauliflower.
- Stir to combine, and then bake for 15-20 minutes or until golden brown.