Keto Cauliflower Mac and Cheese
Tasty and easy to make Mac n Cheese that's made with cauliflower instead of pasta
Prep Time10 minutes mins
Cook Time20 minutes mins
0 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 servings
- 1 Large Head of cauliflower
- 2 Tsp Olive Oil
- 1 Cup Heavy Cream
- 1 1/2 Cup Shredded Cheddar Cheese
- 1/2 Cup Shredded Parmesan Cheese
- 1 Small Jalapeno finely diced
- 1 Tsp Garlic powder
- 1/2 Tsp Onion Powder
- 1/4 Tsp Salt
Preheat oven to high broil.
Cut the head of cauliflower into small florets and toss them in a bowl with the olive oil. Place the florets on a baking sheet lined with parchment paper.
Broil for 5-8 minutes or until the florets are tender and roasted.
Meanwhile, place the heavy cream, jalapeno, garlic powder, onion powder, and salt into a saucepan or small pot over high heat.
Bring to a boil and then reduce to a simmer. Add in the cheeses and stir until melted.
Remove the florets from the oven and toss in a large bowl with the cheese sauce until evenly coated. Serve immediately.
- You may boil the cauliflower florets in a pot for about 10-15 minutes before broiling to get a more tender cauliflower and faster cooking. Some like the cauliflower to be a bit crunchy. This is a personal preference.
- Use a preheated broiler.
- Heat the cheese mixture until smooth, be careful not to overheat.
- If you aren't doing a keto diet, feel free to use low-fat cheese.
- You can substitute the heavy cream with milk and some butter.
- The cheese sauce will thicken as it cools from boiling hot to warm. If you want it even thicker, you can add more shredded cheese.
- If you have leftovers, you can reheat them in the oven or microwave.
- You can use frozen cauliflower, however, it won't have the same texture as fresh.
- For a milder heat from the jalapenos, deseed them and remove the ribs.
Calories: 486kcal | Carbohydrates: 13g | Protein: 18g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 137mg | Sodium: 686mg | Potassium: 738mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1415IU | Vitamin C: 105.8mg | Calcium: 529mg | Iron: 1.3mg