Cauliflower Mac and Cheese
Cauliflower Mac and Cheese - Low carb, keto, creamy, cheesy and decadent! You don't need the pasta!
- 1/2 teaspoon kosher salt
- 1 large head cauliflower, cut into bite-size pieces
- 1 cup heavy cream
- 2 ounces cream cheese
- 2 teaspoons Dijon mustard
- 2 cups shredded sharp cheddar, divided (reserve 1/2 cup for topping)
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
Preheat oven to 375 degrees F.
Bring a large pot of water to a boil. Season the water with salt.
Spray an 8x8 baking dish with vegetable oil spray.
Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and place back into the hot pot for a few minutes. Transfer the cauliflower to the baking dish and set aside.
Bring the cream to a simmer in a small saucepan over medium heat, and whisk in the cream cheese and mustard until smooth. Stir in 1 1/2 cups of the cheese, salt, pepper, and garlic and whisk just until the cheese melts about 1 to 2 minutes. Salt and pepper to taste.
Remove from heat, pour over the cauliflower, and stir to combine.
Top with the remaining 1/2 cup cheese and bake until browned and bubbly, about 15 minutes.
Allow to cool about 5 minutes then serve.
Nutrition facts will depend on what type of ingredients you use. This is just an estimate.
We do our best to give you nutritional information as correct as possible. Please feel free to calculate for yourself.
Calories: 536kcal | Carbohydrates: 14g | Protein: 20g | Fat: 46g | Saturated Fat: 29g | Cholesterol: 156mg | Sodium: 801mg | Potassium: 747mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1631IU | Vitamin C: 102mg | Calcium: 506mg | Iron: 1mg