Keto Cauliflower Mac And Cheese
A creamy, cheesy keto alternative to traditional mac and cheese using cauliflower florets instead of pasta. This comfort food classic delivers rich flavor without the carbs.
Ingredients
- 1 pound fresh cauliflower florets cut into bite-sized pieces
- 3 tablespoons almond flour optional
- 3 tablespoons unsalted butter
- 1 cup heavy cream room temperature
- 1 teaspoon salt adjust to taste
- 6 oz sharp cheddar cheese freshly shredded
- 3 oz gruyere cheese freshly shredded
Instructions
- Add a steamer basket to a large stockpot and fill with about 1 inch of water. Bring to a boil over high heat.
- Place the cauliflower florets in the steamer basket, cover, and steam for 3-5 minutes until fork-tender but not mushy. Drain any excess water and set aside.
- In a medium saucepan, melt the butter over medium heat. Sprinkle in the almond flour (if using) and whisk continuously for about 30 seconds.
- Slowly pour the heavy cream into the roux while whisking constantly. Add salt and continue whisking.
- Bring to a gentle boil, then reduce to a simmer. Let simmer for 5-7 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon.
- Remove pan from heat and gradually add shredded cheeses, a handful at a time. Stir continuously between additions until all cheese is melted and sauce is velvety smooth.
- Gently fold the steamed cauliflower florets into the cheese sauce, ensuring each piece is well-coated.
- Serve immediately.
Notes
Be careful not to overcook the cauliflower as it will continue to soften when mixed with the hot cheese sauce.
For a baked version: Transfer to a baking dish, sprinkle with crushed pork rinds or additional cheese, and bake at 375°F for 10-12 minutes.
Add a pinch of cayenne pepper or hot sauce for a spicy variation.
Make it a meal by adding cooked bacon bits or shredded rotisserie chicken.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat with a splash of cream to restore the creamy texture.
Frozen cauliflower can be used, but thaw and drain thoroughly first and reduce steaming time.
For a baked version: Transfer to a baking dish, sprinkle with crushed pork rinds or additional cheese, and bake at 375°F for 10-12 minutes.
Add a pinch of cayenne pepper or hot sauce for a spicy variation.
Make it a meal by adding cooked bacon bits or shredded rotisserie chicken.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat with a splash of cream to restore the creamy texture.
Frozen cauliflower can be used, but thaw and drain thoroughly first and reduce steaming time.
