Keto Cauliflower Mac and Cheese
Tender roasted cauliflower is the perfect stand-in for macaroni in this delicious low carb recipe for Keto Cauliflower Mac and Cheese.
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Ingredients
- 1 head cauliflower cut into small florets
- 2 tablespoons avocado oil
- Kosher salt to taste
- Black pepper to taste
- ½ cup heavy cream
- 3 ounces cream cheese softened
- 1 cup cheddar cheese blend shredded, plus more for topping
- 1 tablespoon unsalted butter
- 1 ounce crushed pork rinds about ⅓ cup, optional
Instructions
- Preheat and oven to 425 degrees F. Line a baking sheet with foil or parchment paper and set aside. Spray a 1-quart baking dish with cooking spray and set aside.
- In a large bowl, toss the cauliflower florets with oil, salt, and pepper.
- Spread the cauliflower on the prepared baking sheet and roast for 20-25 minutes, until golden and crisp-tender. Remove the cauliflower from the oven and reduce the heat to 375 degrees F.
- In the last 5 minutes of the cauliflower cook time, set a large saucepan over medium heat. Heat the cream to a low simmer, then decrease heat to low.
- Stir in the cheeses and butter until melted.
- Remove the pan from the heat, then fold in the roasted cauliflower. Taste and season as desired.
- Serve as is, or transfer the mixture to the prepared baking dish.
- Sprinkle the top evenly with additional cheddar and crushed pork rinds and bake, uncovered, for 12-15 minutes, or until golden.
Notes
- You can skip the baking step and enjoy this as a stovetop keto cauliflower mac and cheese.
- Store leftovers in an airtight container in the fridge for 2-3 days. This dish is best eaten right away though, as the texture of the sauce will change after refrigeration.
Nutrition
Serving: 1Calories: 386kcalCarbohydrates: 7gProtein: 14gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 14gTrans Fat: 1gCholesterol: 85mgSodium: 422mgFiber: 3gSugar: 4g
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