Description
A delightful and creamy low carb and keto-friendly alternative to traditional mac and cheese using cauliflower.
Ingredients
Scale
- 1 medium head of cauliflower, cut into florets
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 1/4 cup grated Parmesan cheese (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes until tender but still firm. Drain and set aside.
- In a large mixing bowl, combine the cream cheese, heavy cream, garlic powder, onion powder, salt, black pepper, and paprika. Mix until smooth and well combined.
- Stir in the shredded cheddar and mozzarella cheeses until evenly distributed.
- Add the cooked cauliflower to the cheese mixture and gently fold until the cauliflower is well coated.
- Transfer the mixture to a greased 9×9-inch baking dish and spread it out evenly.
- Sprinkle the grated Parmesan cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
- For a spicier kick, add a pinch of cayenne pepper or some diced jalapeños to the cheese mixture.
- You can substitute the cauliflower with steamed broccoli for a different flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg