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Cauliflower mac and cheese is one of my favorite ways to get that mac and cheese fix, when you’re going low carb.
It’s cheesy, has that baked on crust goodness that you love from a mac and cheese dish. It works for a carb-less dish and as a side for the whole family.
To keep the lactose count down, to keep this keto friendly, I’m using cream cheese to add and nice creaminess to this cauliflower mac and cheese, without needing to use whole milk.
Everything else cooks similar to mac and cheese. Just let it bake until the top gets nice and brown and crispy.
Cauliflower Mac And Cheese with Cream Cheese
Servings: 4 servings
- 1 head cauliflower cut into small florets
- 1 cup heavy cream
- 2 oz cream cheese
- 1 1/2 tsp yellow mustard
- 2 cups Cheddar cheese grated, 1/2 cup set aside
- 1 tsp Kosher salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp garlic powder
- 1 tbsp butter for greasing
Preheat oven to 375 F and bring a pot of water to a boil. Grease a small baking dish with butter
Boil cauliflower florets for about 3-5 minutes, just enough to begin cooking them. Strain and pat dry, set aside.
In a pan, bring heavy cream, salt, pepper, mustard and cream cheese to a simmer. Stir frequently until cream cheese is fully melted.
Stir in cheddar cheese until melted. Remove from heat and mix in cauliflower.
Pour in cauliflower with cheese into a baking dish. Top with additional cheese and back for about 15 minutes until golden brown. Enjoy!
Calories: 544kcal | Carbohydrates: 10g | Protein: 19g | Fat: 49g | Saturated Fat: 30g | Cholesterol: 164mg | Sodium: 1090mg | Potassium: 549mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1720IU | Vitamin C: 70mg | Calcium: 492mg | Iron: 1mg