– Cauliflower – Butter – Cream Cheese – Almond Milk – Sharp Cheddar – Gruyere – Salt – Black Pepper – Paprika – Dijon Mustard – Garlic Powder KETO ADD-ONS – Cheddar – Bacon
Trim the cauliflower stems, remove the leaves, then break into small bite-size florets about 1 1/2 inches wide.
Place the florets into a steamer basket and steam for 8 minutes until fork tender.
Start Mac & Cheese Sauce
In a large saucepan, add the butter and almond milk and bring to a light boil, then whisk in cubes of softened cream cheese, Dijon mustard, garlic powder, paprika, salt, and pepper.
When the mixture is smooth, stir in shredded cheddar and shredded gruyere.
Stir over low heat for 1 or 2 minutes or until the cheese just has melted and a creamy sauce forms. Stir the cauliflower florets into the sauce and keep cooking for 1-3 minutes until hot.
Turn into a Casserole
Optional - For a casserole, transfer into a 9x13-inch baking dish, sprinkle extra shredded cheese on top, and bake at 180°C (350°F) for 15 minutes.
NET CARBS FAT PROTEIN
Serving: 1 Serving Makes: 6 Servings
Prep: 15 Minutes Cook: 40 Minutes