Certainly! Here’s a keto-friendly cauliflower mac and cheese recipe that replaces traditional pasta with cauliflower for a low-carb option:
Ingredients:
- 1 medium-sized cauliflower, cut into small florets
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons cream cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Optional toppings: crispy bacon bits, chopped chives, or crushed pork rinds
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Cook the Cauliflower:
- Steam or boil the cauliflower florets until they are tender but still have a bit of firmness. Drain well and set aside.
- Make the Cheese Sauce:
- In a saucepan over medium heat, warm the heavy cream.
- Add the cream cheese, cheddar cheese, mozzarella cheese, and Parmesan cheese. Stir continuously until the cheeses are melted and the mixture is smooth.
- Stir in the Dijon mustard, garlic powder, onion powder, salt, and pepper. Adjust the seasonings to your taste.
- Combine Cauliflower and Cheese Sauce:
- Place the cooked cauliflower in a baking dish.
- Pour the cheese sauce over the cauliflower, ensuring it’s well coated.
- Bake:
- Bake in the preheated oven for about 15-20 minutes or until the top is golden and bubbly.
- Optional Toppings:
- If desired, sprinkle crispy bacon bits, chopped chives, or crushed pork rinds on top before serving.
- Serve:
- Allow the cauliflower mac and cheese to cool slightly before serving.
- Enjoy:
- Serve as a delicious, low-carb alternative to traditional mac and cheese.
This keto cauliflower mac and cheese is rich, creamy, and satisfying without the excess carbs. Adjust the cheese blend and seasonings according to your taste preferences.
