Keto Cauliflower Mac n Cheese Recipe
This keto cauliflower mac and cheese delivers the warm, cheesy comfort of the real thing without the carbs or the bloated feeling that follows. Tender cauliflower soaks up a rich, creamy cheese sauce in just 15 minutes, and it's easy to make your own with whatever cheese or add-ins you have on hand.
Servings: 6
Calories: 282kcal
Equipment
Ingredients
- 1 large cauliflower approx. 2 pounds
- 1 cup heavy cream
- 2 cups shredded cheese mozzarella or cheddar
- 1 teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon xanthan gum
Instructions
- Cut the cauliflower into small bite sized pieces. Steam it in a pot. Once tender, strain and set aside to cool.
- Warm cream over medium-low heat.
- Once simmering, add the cheese, salt and seasonings. Mix to combine. Remove from heat once cheese is just melted.
- Sprinkle the xanthan gum over the surface of the sauce. Stir in well and leave to sit and thicken for five minutes.
- Finally, pour the sauce over the cauliflower, mix to thoroughly coat the cauliflower, and serve warm.
Video
Notes
Serve: This holds up as a side or a full meal depending on what you pair it with. I've never met a protein mac and cheese didn't like. My go-tos are shredded chicken, pork chops, and pot roast.
Store: To store leftovers, pop them in an airtight container and keep them in the fridge for up to three to four days. You can also freeze this dish for longer storage. Place it in a freezer-safe container or resealable bag. Remove as much air as possible. It’ll stay good for about up to three months.
Nutrition
Calories: 282kcal | Carbohydrates: 8g | Protein: 12g | Fat: 23g | Saturated Fat: 14g | Sodium: 287mg | Fiber: 3g | Net Carbohydrates: 5g
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