KETO CAULIFLOWER MAC AND CHEESE
EASY
INGREDIENTS
– 1 head Cauliflower – 2 tbsp Butter – 4 oz Cream Cheese – ½ cup Almond Milk – 1 cup Sharp Cheddar – 1 cup Gruyere – ½ tsp Salt – ½ tsp Black Pepper – 1 tsp Paprika – 1 ½ tsp Dijon Mustard – ½ tsp Garlic Powder KETO ADD-ONS – 1 cup Cheddar – ½ cup Bacon
Cut Cauliflower
Trim the cauliflower stems, remove the leaves, then break into small bite-size florets about 1 1/2 inches wide.
1
Steam Cauliflower
Place the florets into a steamer basket and steam for 8 minutes until fork tender.
2
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.
3
Add Cheese
When the mixture is smooth, stir in shredded cheddar and shredded gruyere.
4
Add Cauliflower
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.
5
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.
6
NET CARBS FAT PROTEIN
5.2 grams
38.3 grams
21.8 grams
SERVINGS
TIME
Serving: 1 Serving Makes: 6 Servings
Prep: 15 Minutes Cook: 40 Minutes
KETO MAC AND CHEESE
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