Description
A low-carb, cheesy cauliflower bake that mimics classic mac and cheese.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 4 tablespoons butter
- 1/4 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Steam or boil cauliflower florets until tender, about 5-7 minutes. Drain well.
- In a saucepan over medium heat, melt the butter.
- Stir in the heavy cream and bring to a simmer.
- Remove from heat and whisk in the cheddar cheese and Monterey Jack cheese until melted and smooth.
- Stir in the garlic powder, salt, and pepper.
- Add the drained cauliflower to the cheese sauce and stir to coat.
- Pour the mixture into a greased baking dish.
- Bake for 15-20 minutes, or until bubbly and lightly browned.
Notes
- For a crispier topping, you can add a sprinkle of crushed pork rinds before baking.
- Adjust cheese types to your preference.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 90mg
Keywords: keto, cauliflower, mac and cheese, low carb, cheese, side dish, gluten free