Baked Cauliflower Mac & Cheese Casserole
One of the things I've missed the most since going Keto, is Macaroni and Cheese. You know, the stuff out of the box, that no low-carb substitute holds a candle to.
It's comfort food at it's finest, but it's really doesn't fit into my Ketogenic macros.
Now, I'm not going to tell you that cauliflower is going to taste exactly like pasta, or that this is a perfect substitute.
But it is delicious.
It IS comfort food.
It IS satisfying.
It is great on it's own, pair with a delicious smoked brisket and stevia sweetened BBQ, or as a side to basically any other keto entree.
When you see the ingredients, you'll understand.
This Baked Cauliflower Mac & Cheese Casserole features some classic keto ingredients: heavy cream, a good dose of cheddar cheese, butter, and spices that'll make your mouth water.
This recipe pairs well with:
Keto Blackberry Bliss Bars
Easy Grilled Pork Chops
Slow Cooker Keto Ribs
Keto Coleslaw
Slow Cooker Ranch Pork Chops
Here's what you'll need:
1 head Cauliflower, cut into florets
3 T Butter or Ghee
Celtic Sea Salt
Black Pepper
1/2 tsp. Garlic Powder
1/8th tsp. Smoked Paprika
2 tsp. Dijon Mustard
3/4 cup Heavy Cream
1 cup + 1/4 cup Shredded Cheddar Cheese
Directions:
Preheat oven to 425.
Cut your cauliflower head into florets. Toss with salt, pepper, and melted butter. Place florets on a baking sheet lined with parchment paper and bake for 15 minutes, until the edges of the florets just start to brown.
Remove from the oven, and lift the parchment paper off the baking sheet (with the cauliflower still in it), and chop the florets into pasta-sized pieces.
Reduce oven temperature to 375.
Heat a large saucepan over medium-high heat. Add heavy cream, 1 cup shredded cheddar, garlic powder, smoked paprika, Dijon Mustard, and additional salt and pepper to the pan, stirring constantly. Cook the sauce until smooth.
Add the cauliflower to the saucepan, stirring to combine. Grease 9×9 (or a bit larger) casserole dish with coconut oil cooking spray or butter, and place the cheesy cauliflower in it.
Top with the remaining 1/4 cup of shredded cheddar, place in the oven, and bake 15 minutes, until the cheese is bubbly and brown.
Baked Cauliflower Mac & Cheese Casserole
This Baked Cauliflower Mac & Cheese Casserole features some classic keto ingredients: heavy cream, a good dose of cheddar cheese, butter, and spices that'll make your mouth water.
Ingredients
- 1 head Cauliflower, cut into florets
- 3 T Butter or Ghee
- Celtic Sea Salt
- Black Pepper
- 1/2 tsp. Garlic Powder
- 1/8th tsp. Smoked Paprika
- 2 tsp. Dijon Mustard
- 3/4 cup Heavy Cream
- 1 cup + 1/4 cup Shredded Cheddar Cheese
Instructions
Preheat oven to 425.
Cut your cauliflower head into florets. Toss with salt, pepper, and melted butter. Place florets on a baking sheet lined with parchment paper and bake for 15 minutes, until the edges of the florets just start to brown.
Remove from the oven, and lift the parchment paper off the baking sheet (with the cauliflower still in it), and chop the florets into pasta-sized pieces.
Reduce oven temperature to 375.
Heat a large saucepan over medium-high heat. Add heavy cream, 1 cup shredded cheddar, garlic powder, smoked paprika, Dijon Mustard, and additional salt and pepper to the pan, stirring constantly. Cook the sauce until smooth.
Add the cauliflower to the saucepan, stirring to combine. Grease 9x9 (or a bit larger) casserole dish with coconut oil cooking spray or butter, and place the cheesy cauliflower in it.
Top with the remaining 1/4 cup of shredded cheddar, place in the oven, and bake 15 minutes, until the cheese is bubbly and brown.
Nutrition Information:
Yield: 12 Serving Size: 1/12th casseroleAmount Per Serving: Calories: 152Total Fat: 14gCarbohydrates: 5gFiber: 1gProtein: 6g
xoxo,
Gretchen
Are you keto? Join the FMJ family and stay up to date on all the newest, recipes, tips, and tricks.
This post may contain affiliate links. See my disclosures for more information.
Leave a Reply