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Keto Cauliflower Mac and Cheese
American

Keto Cauliflower Mac and Cheese

Tender roasted cauliflower florets smothered in a rich three-cheese sauce, a low-carb stand-in for baked macaroni and cheese with all the creamy comfort and none of the pasta.

40 min
Total time
6
Servings
15 min
Prep
25 min
Cook
beginnerdinnerketolow-carbgluten-freevegetarian
Source: Classic keto cauliflower mac and cheese

Ingredients

6 servings
  • 900 g cauliflower, cut into bite-size florets
  • 240 ml heavy cream
  • 85 g cream cheese, cubed
  • 170 g sharp cheddar cheese, shredded, divided
  • 30 g butter
  • 5 g Dijon mustard
  • 2 g garlic powder
  • 3 g salt
  • 1 g black pepper

Make it your way

Instructions

Plan my prep
  1. Step 1.Preheat the oven to 200 C (400 F).
  2. Step 2.Bring a large pot of salted water to a boil and cook the cauliflower florets for 4 to 5 minutes until just fork-tender. Drain very well and pat dry so the sauce does not turn watery.
  3. Step 3.In a saucepan over medium heat, melt the butter, then add the heavy cream and cream cheese. Whisk until smooth and gently simmering.
  4. Step 4.Stir in the Dijon mustard, garlic powder, salt and pepper.
  5. Step 5.Lower the heat and whisk in 1 cup of the cheddar a handful at a time until the sauce is glossy and smooth. Do not boil after the cheese goes in.
  6. Step 6.Fold the drained cauliflower into the cheese sauce until every floret is coated.
  7. Step 7.Transfer to a greased baking dish and scatter the remaining 1/2 cup cheddar over the top.
  8. Step 8.Bake for 15 to 18 minutes until bubbling and golden on top.
  9. Step 9.Rest for 5 minutes before serving.

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