Unlike any other, this Keto Cauliflower Mac and Cheese recipe is exceptionally delicious! The cheese sauce is perfectly creamy and packed with flavor, thanks to a special blend of ingredients that really hits the mark.
You can use either riced cauliflower or chopped cauliflower florets. If you chop the florets to a size similar to the noodles used in the non-keto version, the appearance will be quite similar.
Personally, I prefer riced cauliflower. In every bite of this creamy dish, the cheese-to-cauliflower ratio is nearly flawless!
Ingredients:
For the Cauliflower:
1 large head of cauliflower (around 2 pounds), cut into bite-sized florets
1 tablespoon olive oil
Salt and pepper to taste
For the Cheese Sauce:
- 2 cups shredded sharp cheddar cheese (or a blend of your favorite cheeses)
- 1 cup heavy cream
- 1/2 cup unsweetened almond milk (or any low-carb milk alternative)
- 3 tablespoons unsalted butter
- 2 tablespoons cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon paprika (optional, for added flavor)
- Salt and pepper to taste
For the Topping (optional):
- 1/2 cup grated Parmesan cheese
- 1/4 cup almond flour or crushed pork rinds (for a crunchy texture)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions:
Preheat the Oven:
Start by preheating your oven to 375°F (190°C).
Prepare the Cauliflower:
Toss the cauliflower florets in olive oil, then season with salt and pepper.
Arrange them in a single layer on a baking sheet.
Roast in the preheated oven for 20-25 minutes, or until they are tender and lightly golden. Once done, set aside.
Make the Cheese Sauce:
Melt butter in a medium saucepan over medium heat.
Add the cream cheese and stir until smooth.
Gradually whisk in the heavy cream and almond milk.
Bring the mixture to a simmer, then reduce the heat and continue whisking until the sauce is smooth and slightly thickened.
Stir in the shredded cheddar cheese, adding it a handful at a time until fully melted and smooth.
Season with garlic powder, onion powder, paprika (optional), salt, and pepper to taste.
Combine and Bake:
In a large mixing bowl, gently combine the roasted cauliflower with the cheese sauce, ensuring the cauliflower is evenly coated.
Transfer the mixture to a baking dish (about 8×8 inches).
Add the Topping:
In a small bowl, mix the grated Parmesan cheese with almond flour or crushed pork rinds.
Evenly sprinkle this mixture over the cauliflower and cheese.
Bake:
Place the dish back into the preheated oven and bake for 15-20 minutes, or until the topping is golden brown and the cheese sauce is bubbly.
Garnish and Serve:
Allow the dish to cool for a few minutes before serving.
Garnish with freshly chopped parsley, if desired.
Tips:
For extra flavor, consider adding cooked bacon pieces or sautéed onions to the cheese sauce.
If you prefer a creamier texture, blend the cheese sauce ingredients in a blender before mixing with the cauliflower.
Enjoy your keto-friendly mac and cheese, perfect as a side dish or even as a main course!
