Cauliflower Mac and Cheese
Our 4-ingredient baked keto cauliflower mac and cheese is better than the “real” thing.
Servings: 6 servings
Preheat oven to 375 degrees F.
Cut cauliflower into small pieces. Steam in a saucepan until soft. Strain out and discard the water.
Whisk the cream and cream cheese in the saucepan over medium heat until smooth. Stir in 1.5 cups shredded cheese (save the other 1/2 cup to sprinkle on top). Continue warming until sauce is smooth and thick. Season with salt, pepper, and optional mustard or garlic.
Arrange the cauliflower in an 8x8-inch or 2 quart oval baking dish. Pour the sauce over and mix to combine.
Top with remaining 1/2 cup cheese and bake for 15-20 minutes, until brown and bubbly.
Cool slightly and serve warm.
Calories: 266kcal | Carbohydrates: 6g | Protein: 13g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 68mg | Sodium: 704mg | Potassium: 478mg | Fiber: 3g | Sugar: 3g | Vitamin A: 699IU | Vitamin C: 67mg | Calcium: 320mg | Iron: 1mg