≡ Menu

Keto Cauliflower Mac And Cheese

Advertisements

This recipe for keto cauliflower mac and cheese is shared by Tia Anderson. You will love your keto diet after having this heavenly creamy and cheesy mac and cheese made without any pasta. You can add chicken chunks or bacon in it. It doesn’t even taste like cauliflower. Everyone will love it. must try

Ingredients Of Keto Cauliflower Mac And Cheese

  • 1 large head of cauliflower, chopped
  • Olive oil
  • Salt to taste
  • 1 teaspoon salted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon fresh thyme, finely minced
  • 2 tablespoons cream cheese (optional)
  • 4 ounces mild cheddar, divided, shredded by hand
  • 2 ounces Colby jack or sharp cheddar cheese, shredded by hand
  • 2 ounces whole milk mozzarella, shredded by hand

Method 

Boil the chopped heads of cauliflower and drain.

Melt the butter in a medium saucepan over medium-low heat. When it starts to sizzle, add the minced garlic and cook for about 30 seconds. Pour in the heavy cream. Add a big pinch of salt, black pepper, garlic powder, cayenne pepper.

Continue stirring over medium-low heat until the mixture starts to simmer and the cream has reduced and thickened. Keep an eye on it because it will and can bubble over if you’re not careful. You may have to adjust the heat during this process. After 8 to 10 minutes when the cream mixture has reduced enough to become visibly thicker, larger bubbles breaking the surface, add the cream cheese if using. Stir to combine.

Turn off the heat and then add half of the mild cheddar and all of the Colby jack or sharp cheddar cheese.

Place all of the roasted cauliflower into a medium-sized bowl, and toss in the remaining half of mild cheddar and 2 ounces of whole milk mozzarella. When the mixture is evenly combined, pour in half of the cheese sauce and gently fold to saturate. If you feel the mixture is too dry, add a little more cheese sauce. You don’t want to pour it all in because cauliflower heads vary in size and weight, and just in case you have too little cauliflower and far too much sauce (you can save whatever sauce is left in the fridge for another day), you don’t want it swimming in sauce. The feel you’re going for is moist and almost pasty, so add just enough cheese sauce until it’s at that point. Remember, this sauce will loosen as it bakes, so if you add too much you’ll have very runny cauliflower Mac&cheese. Here you can also add chicken in it.

Pour the cheesy cauliflower mixture into a small baking dish, and bake on the middle rack of your oven until bubbly, which should take between 15-20 minutes. Remove and allow to cool for 10 minutes before eating.

Advertisements

Leave a Comment

Next post:

Previous post: