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Description
A creamy, low-carb mac and cheese made with cauliflower instead of pasta. Perfect for keto diets.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 2 cups shredded cheddar cheese
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
Instructions
- Preheat oven to 375°F (190°C).
- Steam cauliflower florets until tender, about 5-7 minutes. Drain well.
- In a saucepan, melt butter over medium heat. Add heavy cream, garlic powder, salt, pepper, and paprika. Stir until combined.
- Reduce heat to low. Gradually add shredded cheddar cheese, stirring until melted and smooth.
- Place steamed cauliflower in a baking dish. Pour cheese sauce over the cauliflower and mix well.
- Bake for 15-20 minutes until bubbly and golden on top.
- Let cool for 5 minutes before serving.
Notes
- Use fresh cauliflower for best texture.
- Adjust seasonings to taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg